Some Factors Influencing Aflatoxin Production in Fermented Sausages

Aspergillus flavus NRRL-6549 and NRRL-6550 were tested for their ability to produce aflatoxins, but only NRRL-6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL-6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities.

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