Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce i...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37367/ http://psasir.upm.edu.my/id/eprint/37367/1/13%20-%20IFRJ19291.R1.pdf |
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| author | Abdul Halim, Farawahida Selamat, Jinap Mahmud @ Ab Rashid, Nor Khaizura Samsudin, Nik Iskandar Putra Chin, Cheow Keat Mahror, Norlia |
| author_facet | Abdul Halim, Farawahida Selamat, Jinap Mahmud @ Ab Rashid, Nor Khaizura Samsudin, Nik Iskandar Putra Chin, Cheow Keat Mahror, Norlia |
| author_sort | Abdul Halim, Farawahida |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut and chili samples were collected at each processing step along the peanut sauce production from three peanut sauce companies which were different in companies’ profile. Peanut samples from Companies B (87.5%) and C (100%) were contaminated with AFs. Of these, 12.5% (Company B) and 75% (Company C) samples exceeded the Malaysian regulatory limit. None of the samples from Company A was contaminated. The steps efficient in reducing AFs in peanut sauce identified in the present work were (i) safety monitoring of raw materials, (ii) sorting of raw materials, and (iii) heat treatment of raw materials. |
| first_indexed | 2025-11-15T09:36:54Z |
| format | Article |
| id | upm-37367 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:36:54Z |
| publishDate | 2020 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-373672020-07-06T03:47:58Z http://psasir.upm.edu.my/id/eprint/37367/ Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers Abdul Halim, Farawahida Selamat, Jinap Mahmud @ Ab Rashid, Nor Khaizura Samsudin, Nik Iskandar Putra Chin, Cheow Keat Mahror, Norlia The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut and chili samples were collected at each processing step along the peanut sauce production from three peanut sauce companies which were different in companies’ profile. Peanut samples from Companies B (87.5%) and C (100%) were contaminated with AFs. Of these, 12.5% (Company B) and 75% (Company C) samples exceeded the Malaysian regulatory limit. None of the samples from Company A was contaminated. The steps efficient in reducing AFs in peanut sauce identified in the present work were (i) safety monitoring of raw materials, (ii) sorting of raw materials, and (iii) heat treatment of raw materials. Faculty of Food Science and Technology, Universiti Putra Malaysia 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/37367/1/13%20-%20IFRJ19291.R1.pdf Abdul Halim, Farawahida and Selamat, Jinap and Mahmud @ Ab Rashid, Nor Khaizura and Samsudin, Nik Iskandar Putra and Chin, Cheow Keat and Mahror, Norlia (2020) Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers. International Food Research Journal, 27 (1). pp. 121-130. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/27%20(01)%202020/13%20-%20IFRJ19291.R1.pdf |
| spellingShingle | Abdul Halim, Farawahida Selamat, Jinap Mahmud @ Ab Rashid, Nor Khaizura Samsudin, Nik Iskandar Putra Chin, Cheow Keat Mahror, Norlia Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| title | Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| title_full | Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| title_fullStr | Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| title_full_unstemmed | Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| title_short | Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| title_sort | prevalence of aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers |
| url | http://psasir.upm.edu.my/id/eprint/37367/ http://psasir.upm.edu.my/id/eprint/37367/ http://psasir.upm.edu.my/id/eprint/37367/1/13%20-%20IFRJ19291.R1.pdf |