Effects of phosphate solutions on aflatoxin production in a synthetic medium and in frankfurters

Journal of Food Protection

Volumn 59, Issue 6, 1996, Pages 626-630

  Marsh, S Kotinek ^a,b   Myers, D J ^a   Stahr, H M ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Schreiber Foods Inc   (United States)

Author keywords

Aflatoxin; Aspergillus flavus; frankfurters; polyphosphate; pyrophosphate

Indexed keywords

ASPERGILLUS FLAVUS; ASPERGILLUS PARASITICUS;

EID: 0029776731     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.6.626     Document Type: Article

References (35)

1. Anonymous. 1987. Aflatoxin: Everybody's poison. Sci. Food Agric. 5:8-13.
2. AOAC. 1984. Official methods of analysis, 14th ed. Association of Official Analytical Chemists, Arlington, VA.
3. Ayres, J. C., D. A. Lillard, and L. Leistner. 1967. Mold ripened meat products, p. 156-168. Proceedings of the 20th Annual Reciprocal Meat Conference, American Meat Science Association, Lincoln, NE.
4. Brancanto, F. P., and N. S. Golding. 1953. The diameter of the mold colony as a reliable measure of growth. Mycologia 45:848.
5. Bullerman, L. B. 1968. Growth and aflatoxin production by selected aspergilli on cured and aged meats. Ph.D. dissertation. Iowa State University, Ames, Iowa.
6. Bullerman, L. B., and J.C. Ayres. 1968. Aflatoxin-producing potential of fungi isolated from cured and aged meats. Appl. Microbiol. 16:1945-1946.
7. Burmeister, H. R., and L. Leistner. 1970. Aflatoxin Bildung in Fleischwaren. Fleischwaren (English Abstract) 60:685.
8. Ellinger, R. H. 1972. Phosphates in food processing, p. 617 In T. E. Furia (ed.), Handbook of food additives, 2nd ed. CRC Press, Cleveland, OH.
9. Elliot, R. P., R. P. Straka, and J. A. Garibaldi. 1964. Polyphosphate inhibition of growth of pseudomonads from poultry meat. Appl. Microbiol. 12:517-522.
10. Ellis, W. O., J. P. Smith, B. K. Simpson, and J. H. Oldham. 1991. Aflatoxins in food: occurrence, biosynthesis, effects on organisms, detection, and methods of control. Crit. Rev. Food Sci. Nutr. 30:403-439.
11. 1 and T-2 toxin production by sorbic acid. Appl. Environ. Microbiol. 47:416-418.
12. Jorgensen, D. K. 1980. The need of additives in industry, p. 652-677. In The safety of foods. AVI Publishing Co., Westport, CT.
13. Knabel, S. J., H. W. Walker, and P. A. Hartman. 1991. Inhibition of Aspergillus flavus and selected gram-positive bacteria by chelation of essential metal cations by polyphosphates. J. Food Prot. 54:360-365.
14. Lebron, C. I., R. A. Molins, H. W. Walker, A. A. Kraft, and H. M. Stahr. 1989. Inhibition of growth and aflatoxin production of aspergilli in medium containing phosphates. J. Food Prot. 52:4-6.
15. Lebron, C. I., R. A. Molins, H. W. Walker, A. A. Kraft, and H. M. Stahr. 1989. Inhibition of mold growth and mycotoxin production in high moisture corn treated with phosphates. J. Food Prot. 52:329-336.
16. Leistner, L., and J. C. Ayres. 1968. Molds and meats. Fleischwirtschaft 48:62-65.
17. Luchese, R. H., and W. F. Harrigan. 1993. Biosynthesis of aflatoxin - the role of nutritional factors. J. Appl. Bacteriol. 74:5-14.
18. 1 production in relation to water activity and temperature. J. Food Prot. 40:778-781.
19. Post, F. J., W. S. Coblentz, T. W. Chou, and D. K. Salunkhe. 1968. Influence of phosphate compounds on certain fungi and their preservative effects on fresh cherry fruit (Prunus cerasus, L.). Appl. Microbiol. 16:138-142.
20. Raper, K. B. and D. I. Fennell. 1965. The genus aspergillus. The William and Wilkins Co., Baltimore, MD.
21. Reddy, T. V., L. Viswanathan, and T. A. Venkitasubramanian. 1971. High aflatoxin production on a chemically defined medium. Appl. Microbiol. 22:393-396.
22. SAS Institute. 1986. SAS user's guide: statistics, version 5 ed. SAS Institute Inc., Cary, MC.
23. Schroeder, H. W., and H. Hein. 1967. Aflatoxins: production of the toxins in vitro in relation to temperature. Appl. Microbiol. 15:441.
24. Sofos, J. N. 1986. Use of phosphates in low sodium meat products. J. Food Technol. 40:52-64.
25. Spencer, J. V., and L. E. Smith. 1962. The effect of chilling chicken fryers in a solution of poly-phosphates upon moisture uptake, microbial spoilage, tenderness, juiciness and flavor. Poult. Sci. 41:1685-1686.
26. Stahr, H. M. 1980. Analytical toxicology methods manual. Supplement. Iowa State University Press, Ames, IA.
27. Strzelecki, E. L., and L. Badura. 1972. Occurrence of aflatoxinogenic molds on "Dry Cracower Sausage." Acta Microbiol. Polonica 4:233-239.
28. Strzelecki, E. L., H. S. Lillard, and J. C. Ayres. 1969. Country cured ham as a possible source of aflatoxin. Appl. Microbiol. 18:938-939.
29. Torrey, G. S., and E. H. Marth. 1977. Temperatures in home refrigerators and mold growth at refrigeration temperatures. J. Food Prot. 40:393-397.
30. Wagner, M. K., and F. F. Busta. 1983. Effect of sodium acid pyrophosphate in combination with sodium nitrite or sodium nitrite/ potassium sorbate on Clostridium botulinum growth and toxin production in beef/pork frankfurter emulsions. J. Food Sci. 48:990-991, 993.
31. Wagner, M. K., and F. F. Busta. 1984. Inhibition of Clostridium botulinum growth from spore inocula in media containing sodium acid pyrophosphate and potassium sorbate with or without added sodium chloride. J. Food Sci. 49:1588-1593.
32. Wagner, M. K., and F. F. Busta. 1985. Inhibition of Clostridium botulinum 52A toxicity and protease activity by sodium acid pyrophosphate in media systems. Appl. Environ. Microbiol. 50:16-20.
33. Weinberg, E. D. 1974. Secondary metabolism: control by temperature and inorganic phosphate, p. 70-71. In E. D. Murray and A. W. Bourquin (ed.), Developments in industrial microbiology, vol. 15. American Institute of Biological Sciences, Washington, D. C.
34. Weinberg, E. D. 1982. Biosynthesis of microbial metabolites - regulation by mineral elements and temperature, p. 181-194. In V. Krumphanzl, B. Sikyta, and Z. Vanek (ed.). Overproduction of microbial products. Academic Press, London.
35. Yousef, A. E., and E. H. Marth. 1981. Growth and synthesis of aflatoxin by Aspergillus parasiticus in the presence of sorbic acid. J. Food Prot. 44:736-741.