Skip to main content
SpringerLink
Log in
Book cover

Microorganisms in Foods 7 pp 329–344Cite as

Aflatoxins in Peanuts

  • Chapter
  • First Online:

Abstract

Aflatoxins are chemical metabolites produced mainly by Aspergillus species in food held under favorable conditions. They are the most potent liver carcinogens known, capable of causing cancer in all animal species studied including humans.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   189.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • ANVISA (Agência Nacional de Vigilância Sanitária, Brazil). (2011). Resolução RDC n° 7, de 18 de fevereiro de 2011- dispõe sobre limites máximos tolerados para micotoxinas em alimentos. (http://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2011/ res0007_18_02_2011_rep.html). Accessed on 18 Nov 2015.

  • AOAC (Association of Official Analytical Chemists). (1984). Chapter 26. Natural poisons. In Official methods of analysis (14th ed., pp. 477–500). Washington DC: Association of Official Analytical Chemists.

    Google Scholar 

  • Arzandeh, S., & Jinap, S. (2011). Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimization using surface response modeling. International Journal of Food Science & Technology, 46, 485–491.

    Article  CAS  Google Scholar 

  • Bosch, F. X. (1997). Global epidemiology of hepatocellular carcinoma. In K. Okuda & E. Tabor (Eds.), Liver cancer (pp. 13–28). New York: Churchill Livingstone.

    Google Scholar 

  • Calderari, T. O., Iamanaka, B. T., Frisvad, J. C., et al. (2013). The biodiversity of Aspergillus section Flavi in Brazil nuts: From rainforest to consumer. International Journal of Food Microbiology, 160, 267–272.

    Article  CAS  PubMed  Google Scholar 

  • Cämmerer, B., & Kroh, L. W. (2009). Shelf life of linseeds and peanuts in relation to roasting. Food Science and Technology, 42, 545–549.

    Google Scholar 

  • Cazzaniga, D., Basílico, J. C., González, R. J., et al. (2001). Mycotoxins inactivation by extrusion cooking of corn flour. Letters in Applied Microbiology, 33, 144–147.

    Article  CAS  PubMed  Google Scholar 

  • CAC (Codex Alimentarius Commission). (2001). Maximum level and sampling plan for total aflatoxins in peanuts intended for further processing (Codex Stan 209–1999, Rev.1–2001). Joint FAO/WHO Food Standards Program, FAO, Rome.

    Google Scholar 

  • CAC (Codex Alimentarius Commission). (2004). Code of practice for the prevention and reduction of aflatoxin contamination in peanuts (CAC/RCP 55–2004). Joint FAO/WHO Food Standards Program, FAO, Rome.

    Google Scholar 

  • CAC (Codex Alimentarius Commission). (2013). Proposal for new work on the establishment of a maximum level for total aflatoxins in ready-to-eat peanuts and associated sampling plan (CX/CF 13/7/20). Joint FAO/WHO Food Standards Program, FAO, Rome.

    Google Scholar 

  • Cotty, P. (1994). Influence of field application of an atoxigenic strain of Aspergillus flavus on the populations of Aspergillus flavus infecting cotton bolls and on the aflatoxin content of cottonseed. Phytopathology, 84, 1270–1277.

    Article  Google Scholar 

  • Dickens, J. W., & Whitaker, T. B. (1975). Efficacy of electronic color sorting and hand picking to remove aflatoxin contaminated kernels from commercial lots of shelled peanuts. Peanut Science, 2, 45–50.

    Article  CAS  Google Scholar 

  • Ding, X., Li, P., Bai, Y., & Zhou, H. (2012). Aflatoxin B1 in postharvest peanuts and dietary risk in China. Food Control, 23, 143–148.

    Article  CAS  Google Scholar 

  • Dorner, J. W., & Horn, B. W. (2007). Separate and combined applications of nontoxigenic Aspergillus flavus and A. parasiticus for biocontrol of aflatoxin in peanuts. Mycopathologia, 163, 215–223.

    Article  PubMed  Google Scholar 

  • EC (European Commission). (1998a). Commission directive 98/53/EC of 16 July 1998 laying down the sampling methods and the methods of analysis for the official control of the levels of certain contaminants in foodstuffs. Official Journal of the European Commission L, 201, 93–101.

    Google Scholar 

  • EC (European Commission). (1998b). Commission regulation (EC) No. 1525/98 of 16 July 1998 amending regulation No. 194/97 of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Commission L, 201, 43–45.

    Google Scholar 

  • EC (European Commission). (2006). Setting maximum levels for certain contaminants in foodstuffs (CR 1881/2006) European Commission, Brussels.

    Google Scholar 

  • European Food Safety Authority (EFSA). (2007). Opinion of the scientific panel on contaminants in the food chain on a request from the commission related to the potential increase of consumer health risk by a possible increase of the existing maximum level for aflatoxins in almonds, hazelnuts pistachios and derived products. EFSA Journal, 446, 1–127.

    Google Scholar 

  • FAO (Food and Agriculture Organization). (2001). Manual on the application of HACCP system in mycotoxin prevention and control. FAO food and nutrition paper 73. Food and Agriculture Organization, Rome.

    Google Scholar 

  • FAO (Food and Agriculture Organization). (2004). Worldwide regulations for mycotoxins in food and feed in 2003. FAO food and nutrition paper 81. Food and Agriculture Organization, Rome.

    Google Scholar 

  • Frisvad, J. C., Thrane, U., Samson, R. A., & Pitt, J. I. (2006). Important mycotoxins and the fungi which produce them. In A. D. Hocking, J. I. Pitt, R. A. Samson, & U. Thrane (Eds.), Advances in food mycology (pp. 3–31). New York: Springer.

    Chapter  Google Scholar 

  • Garcia-Cela, E., Ramos, A. J., Sanchis, V., & Marin, S. (2012). Emerging risk management metrics in food safety: FSO, PO. How do they apply to the mycotoxin hazard? Food Control, 25, 797–808.

    Article  CAS  Google Scholar 

  • Gonçalves, S. S., Stchigel, A. M., Cano, J. F., Godoy-Martinez, P. C., et al. (2012). Aspergillus novoparasiticus: A new clinical species of the section Flavi. Medical Mycology, 50, 152–160.

    Article  PubMed  Google Scholar 

  • Groopman, J. D., Kensler, T. W., & Wild, C. P. (2008). Protective interventions to prevent aflatoxin-induced carcinogenesis in developing countries. Annual Review of Public Health, 29, 187–203.

    Article  PubMed  Google Scholar 

  • Hilmy, N., Chosdu, R., & Matsuyama, A. (1995). The effect of humidity after gamma-irradiation on aflatoxin B-1 production of A. flavus in ground nutmeg and peanut. Radiation Physics and Chemistry, 46, 705–711.

    Article  CAS  Google Scholar 

  • IARC (International Agency for Research on Cancer). (1993). Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins. Monographs on the evaluation of carcinogenic risks to humans (Vol. 56). Lyon: International Agency for Research on Cancer.

    Google Scholar 

  • IARC (International Agency for Research on Cancer). (2002). Some traditional herbal medicines, some mycotoxins, naphthalene and styrene. Monographs on the evaluation of carcinogenic risks to humans (Vol. 82). Lyon: International Agency for Research on Cancer.

    Google Scholar 

  • IARC (International Agency for Research on Cancer). (2008). CANCERMondial Globocan 2008 database. Available: http://www-dep.iarc.fr. Accessed on 18 Nov 2015.

  • ICMSF (International Commission on Microbiological Specifications for Foods). (1996). Microorganisms in foods. 5. Characteristics of food pathogens. London: Blackie Academic and Professional.

    Google Scholar 

  • ICMSF (International Commission on Microbiological Specifications for Foods). (2002). Microorganisms in foods. 7. Microbiological testing in food safety management. New York: Kluwer Academic/Plenum Publishers.

    Book  Google Scholar 

  • Jaime-Garcia, R., & Cotty, P. J. (2007). Influence of application timing on sporulation of the biocontrol product Aspergillus flavus AF36 in cotton fields of Arizona. Phytopathology, 97, S26.

    Google Scholar 

  • Joint Food and Agricultural Organization/World Health Organization (FAO/WHO) Expert Committee on Food Additives (JECFA). (2008). Sixty-eight meeting of the joint FAO/WHO expert committee on F ood additives. Safety evaluation of certain food additives and contaminants. Food additives series n° (p. 59). Geneva: WHO.

    Google Scholar 

  • Kroes, R., Muller, D., Lambe, J., Lowik, M. R. H., et al. (2002). Assessment of intake from the diet. Food and Chemical Toxicology, 40, 327–385.

    Article  CAS  PubMed  Google Scholar 

  • Krska, R., Schubert-Ullrich, P., Molinelli, A., Sulyok, M., et al. (2008). Mycotoxin analysis: An update. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 25, 152–163.

    Article  CAS  Google Scholar 

  • Leblanc, J. C., Tard, A., Volatier, J. L., & Verger, P. (2005). Estimated dietary exposure to principal food mycotoxins from the First French Total Diet Study. Food Additives and Contaminants, 22, 652–672.

    Article  CAS  PubMed  Google Scholar 

  • Lee, L. S., Cucullu, A. F., Franz, A. O., & Pons, W. A. (1969). Destruction of aflatoxin in peanuts during dry and oil roasting. Journal of Agricultural and Food Chemistry, 17, 451–453.

    Article  CAS  Google Scholar 

  • Liu, Y., & Wu, F. (2010). Global burden of aflatoxin-induced hepatocellular carcinoma: A risk assessment. Environmental Health Perspectives, 118, 818–824.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • López-Garcia, R. L., Park, D. L., & Gutierrez de Zubiaurre, M. B. (1999). Procedures to reduce the presence of mycotoxins in foodstuffs. In A. Pfohl-Leszkowicz (Ed.), Les Mycotoxines dans l’Alimentation. Evaluation et Gestion du Risque (pp. 387–408). Paris: Editions TEC & TOC. (in French).

    Google Scholar 

  • Massi, F. P., Vieira, M. L. C., Sartori, D., Penha, R. E. S., et al. (2014). Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius. International Journal of Food Microbiology, 186, 14–21.

    Article  CAS  PubMed  Google Scholar 

  • Njapau, H., Muzungaile, E. M., & Changa, R. C. (1998). The effect of village processing techniques on the content of aflatoxins in corn and peanuts in Zambia. Journal of the Science of Food and Agriculture, 76, 450–456.

    Article  CAS  Google Scholar 

  • Ogunswanwo, B. M., Faboya, O. O. P., Idowu, O. R., Lawal, O. S., et al. (2004). Effect of roasting on the aflatoxin content of Nigerian peanut seeds. African Journal of Biotechnology, 3, 451–455.

    Article  Google Scholar 

  • Olsen, M., Johnsson, P., Moller, T., Paladino, R., et al. (2008). Aspergillus nomius, an important aflatoxin producer in Brazil nuts? World Mycotoxin Journal, 1, 123–126.

    Article  CAS  Google Scholar 

  • Park, D. L. (1993). Perspectives on mycotoxin decontamination procedures. Food Additives & Contaminant, 10, 49–60.

    Article  CAS  Google Scholar 

  • Park, D. L., & Liang, B. (1993). Perspectives on aflatoxin control for human food and animal feed. Trends in Food Science and Technology, 41, 334–342.

    Article  Google Scholar 

  • Peers, F. G., & Linsell, C. A. (1975). Aflatoxin contamination and its heat stability in Indian cooking oils. Tropical Science, 17, 229–232.

    CAS  Google Scholar 

  • Pildain, M. B., Frisvad, J. C., Vaamonde, G., Cabral, D., et al. (2008). Two novel aflatoxin-producing Aspergillus species from Argentinean peanuts. International Journal of Systematic and Evolutionary Microbiology, 58, 725–735.

    Article  CAS  PubMed  Google Scholar 

  • Pitt, J. I. (2004). Application of the food safety objective concept to the problem of aflatoxins in peanuts. Mitteilungen Lebensm Hygiene, 95, 52–58.

    CAS  Google Scholar 

  • Pitt, J. I., & Hocking, A. D. (2006). Mycotoxins in Australia: Biocontrol of aflatoxins in peanuts. Mycopathologia, 162, 233–243.

    Article  CAS  PubMed  Google Scholar 

  • Pitt, J. I., & Hocking, A. D. (2009). Fungi and food spoilage (3rd ed.p. 519). New York: Springer.

    Book  Google Scholar 

  • Pitt, J. I., Wild, C. P., Baan, R. A., Gelderblom, W. C. A., et al. (2012). Improving public health through mycotoxin control, International Agency for Research on Cancer (Vol. 158). Lyon: IARC.

    Google Scholar 

  • Pitt, J. I., Taniwaki, M. H., & Cole, M. B. (2013). Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of food safety objectives. Food Control, 32, 205–215.

    Article  CAS  Google Scholar 

  • Pluyer, H. R., Ahmed, E. M., & Wei, C. I. (1987). Destruction of aflatoxin on peanuts by oven and microwave roasting. Journal of Food Protection, 50, 504–508.

    Article  CAS  Google Scholar 

  • Shephard, G. S. (2008). Risk assessment of aflatoxins in food in Africa. Food Additives & Contaminant, 25, 1246–1256.

    Article  CAS  Google Scholar 

  • Shephard, G. S., Berthiller, F., Dorner, J., Krska, R., et al. (2010). Developments in mycotoxn analysis: An update for 2008-2009. World Mycotoxin Journal, 3, 3–23.

    Article  CAS  Google Scholar 

  • Siwela, A. H., Mukaro, K. J., & Nziramasanga, N. (2011). Aflatoxin carryover during larger scale peanut butter production. Food and Nutrition Sciences, 2, 105–108.

    Article  CAS  Google Scholar 

  • Soares, C., Rodrigues, P., Peterson, S. W., Lima, N., et al. (2012). Three new species of Aspergillus section Flavi isolated from almonds and maize in Portugal. Mycologia, 104, 682–697.

    Article  CAS  PubMed  Google Scholar 

  • Stoloff, L., Trucksess, M., Anderson, P. W., & Glabe, E. F. (1978). Determination of the potential for mycotoxin contamination of pasta products. Journal of Food Science, 3, 228–230.

    Article  Google Scholar 

  • Sugita-Konishi, Y., Sato, T., Saito, S., Nakajima, M., et al. (2010). Exposure to aflatoxins in Japan: Risk assessment for aflatoxin B1. Food Additives and Contaminants, 27, 365–372.

    Article  CAS  PubMed  Google Scholar 

  • Taniwaki, M. H., & Pitt, J. I. (2013). Mycotoxins. In M. P. Doyle & R. L. Buchanan (Eds.), Food microbiology: Fundamentals and frontiers (4th ed., pp. 597–618). Washington: ASM Press.

    Google Scholar 

  • Turner, P. C., Sylla, A., Gong, Y. Y., Diallo, M. S., et al. (2005). Reduction in exposure to carcinogenic aflatoxins in West Africa: A community-based intervention study. Lancet, 365, 1950–1956.

    Article  CAS  PubMed  Google Scholar 

  • Van Egmond, H. P. (1989). Current situation on regulations for mycotoxins. Overview of tolerances and status of standard methods of sampling and analysis. Food Additives and Contaminants, 6, 139–188.

    Article  PubMed  Google Scholar 

  • Van Klaveren, J. D., & Boon, P. E. (2009). Probabilistic risk assessment of dietary exposure to single and multiple pesticide residues or contaminants: Summary of the work performed within the safe foods projects. Food and Chemical Toxicology, 47, 2879–2882.

    Article  PubMed  Google Scholar 

  • Varga, J., Frisvad, J. C., & Samson, R. (2011). Two new aflatoxin producing species, and an overview of Aspergillus section Flavi. Studies in Mycology, 69, 57–80.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Whitaker, T. B. (1997). Efficiency of the blanching and electronic color sorting process for reducing aflatoxin in raw shelled peanuts. Peanut Science, 24, 62–66.

    Article  CAS  Google Scholar 

  • WHO (World Health Organization). (1998). Aflatoxins. Safety evaluation of certain food additives and contaminants. Prepared by the Forty-ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO food additives series no 40, Geneva.

    Google Scholar 

  • Wild, C. P., & Gong, Y. Y. (2010). Mycotoxins and human disease: A largely ignored global health issue. Carcinogenesis, 31, 71–82.

    Article  CAS  PubMed  Google Scholar 

  • Wild, C. P., Rasheed, F. N., Jawla, M. F., Hall, A. J., et al. (1991). In-utero exposure to aflatoxin in West Africa. Lancet, 337, 1602.

    Article  CAS  PubMed  Google Scholar 

  • Wu, F. (2004). Mycotoxin risk assessment for the purpose of setting international regulatory standards. Environmental Science & Technology, 38, 4049–4055.

    Article  CAS  Google Scholar 

  • Zhang, Q., Xiong, K., Tatsumi, E., Li, L., et al. (2012). Elimination of aflatoxin B1 in peanuts by acidic electrolyzed oxidizing water. Food Control, 27, 16–20.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

    Consortia

    International Commission on Microbiological Specifications for Foods (ICMSF)

    Rights and permissions

    Reprints and permissions

    Copyright information

    © 2018 Springer International Publishing AG

    About this chapter

    Check for updates. Verify currency and authenticity via CrossMark

    Cite this chapter

    International Commission on Microbiological Specifications for Foods (ICMSF). (2018). Aflatoxins in Peanuts. In: Microorganisms in Foods 7. Springer, Cham. https://doi.org/10.1007/978-3-319-68460-4_14

    Download citation

    Publish with us

    Policies and ethics

    Search

    Navigation