Aldi warns against roasted almonds, salted 200 grams with barcode 23046832 and best before date 03-2021. A check has shown that this product may contain too high a level of aflatoxin. Eating too much aflatoxin can be harmful to your health. Customers are therefore urged not to consume the product and to return it to an Aldi store.
See also website Aldi
Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, mold, Mould Toxin, Moulds, Mycotoxin
The objective of this study was to determine the inhibitory effect of royal jelly (RJ) and propolis on growth, aflatoxin production and aflR gene expression in Aspergillus parasiticus . Inhibitory effect of RJ and propolis against a standard strain of A. parasiticus (ATCC 15517) was determined alone and in combination in accordance with the CLSI M38‐A2 and checkerboard methods, respectively. The aflatoxin concentrations in the control and treated media were determined by HPLC. Also, the quantitative changes in the aflR gene expression were analyzed. The minimum inhibitory concentrations (MIC) of RJ and propolis alone were 3,200 and 100μg/ml, respectively. Also, the MICs of RJ and propolis in combination were 200 and 25μg/ml, respectively. When combined, a synergistic interaction was observed with a FICI of 0.312. Total levels of aflatoxin decreased from 386.1ppm to 8.72, 3.01 and 1.75ppm at 1,600μg/ml of RJ, 50μg/ml of propolis and 100+12.5μg/ml of RJ and propolis, respectively. In addition, the level of afIR gene expression was significantly decreased after treatment with RJ and propolis extracts alone and with their combination. The findings reveal that RJ and propolis extracts, either alone or in combination, have a significant inhibitory effect on aflR gene expression in aflatoxin production.
Aflatoxins (B1 = 10.5; Tot. = 25.1 µg/kg – ppb) in dried figs from Turkey in Belgium
Aflatoxins (B1 = 7.5; Tot. = 8.2 µg/kg – ppb) in chakki atta wheat flour from Nepal, via India in the UK
RASFF – aflatoxins (B1 = 3.57; Tot. = 4.10 µg/kg – ppb) in candies with peanuts from Ukraine, with raw material from India in Poland
Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin, Uncategorized
RASFF – fumonisins (18255 µg/kg – ppb) in corn flour from Peru in Spain
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Fumonsins, Fusarium Toxin, mold, Mould Toxin, Moulds, Mycotoxin, RASFF, Uncategorized
RASFF -aflatoxins (B1 = 74 µg/kg – ppb) in shelled groundnuts from Argentina in the UK
Aflatoxin (AF) contamination of the Iranian exporting pistachio has become a major problem in the last decades. In this study, the antifungal effects of smoke produced from the smoldering of several herbal plants were investigated. Four different ratios of plant weight/exposure time (5/5, 10/15, 15/30, and 20 g/45 min) were used from each plant material to smoke two isolates of Aspergillus flavus (A47 and A3), grown in potato dextrose agar (PDA). The results showed that the 20 g/45 min treatment using smoldering cinnamon bark, neem leaves, and clove flowers had efficient inhibitions of 100, 85, and 75%, respectively. Furthermore, the smoking of pistachio inoculated with a spore concentration of 1 × 106 / ml using 30 g of cinnamon bark, neem leaves, and clove flowers for 75 min was capable of preventing the production of different types of AF, that is, B1, B2, G1, and G2 in the treated products. There is a good potential to smoke pistachio with these three herbal plants and prevent the production of AF in pistachio during the handling, storage, and transportation.
Posted in Aflatoxin, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Mould Toxin, Mycotoxin, Research, Uncategorized
INCREASING contamination of food crops with aflatoxin is, besides jeopardising public health, threatening the country’s food security, experts have warned, proposing proper handling of food from farming to storage phases.
“Aflatoxin contamination is a serious problem that demands concerted mitigation efforts,”Tanzania Initiatives for Preventing Aflatoxin Contamination (TANIPAC) Project Officer Ali Hamad said yesterday.
Speaking at the ongoing third Nanenane exhibitions at Chamanangwe grounds here, the officer blamed aflatoxin on improper farming, harvesting, processing and storage of food crops.
The Kenya Bureau of Standards (Kebs) and consumers have raised concern on high levels of aflatoxin in maize, the staple food for most Kenyan households.
The complaints come even as processors experience acute shortage of the produce.
The millers say their stocks were exhausted two months to the harvest of this season’s crop in the North Rift, the country’s grain basket.
Many millers in western Kenya are getting maize from schools and other learning institutions that were closed in March to stop the spread of coronavirus.
Interesting article but Aflatoxin is not a bacteria but a toxin produced by mould.
Lagos, Aug. 6, 2020 An agriculture expert, Mr Ismail Olawale has raised alarm on the increasing rate of Aflatoxin bacteria infection in locally grown maize.
Olawale, a fellow at the Nigerian Agriculture and Extension Liaison Service (NAERLS) made the call in an interview with newsmen on Thursday in Lagos.
NAN reports that Aflatoxins are poisonous carcinogens and mutagens that are produced by certain moulds which grow in soil, decaying vegetation, hay, and grains.
They are a family of toxins produced by certain fungi that are found on agricultural crops such as maize (corn) peanuts, cottonseed, and tree nuts.
The expert said research has shown that the presence of Aflatoxin in locally cultivated maize and its subsequent consumption has led to certain illnesses and early mortality.
“We have to consider the issue of Aflatoxin bacteria found in locally produced maize. It usually affects the maize through the soil.
“An academic research by post-graduate students of the University of Ibadan in an area in Ekiti, discovered that early mortality in the area was closely linked to Aflatoxin bacteria found in corn pap they consume regularly.
“From researches , it has been discovered that the accumulation of Aflatoxin bacteria in local maize can lead to life threatening illnesses and diseases.
FoodWorld 