European Journal of Epidemiology

, Volume 10, Issue 5, pp 555–558 | Cite as

Aspergillus flavus and aflatoxin B1 in flour production



This paper discusses the results of investigations of contamination with aflatoxin — producing fungi and aflatoxin B1 affecting 545 samples of wheat grains, 475 samples of intermediate products of wheat grain being milled to flour (like middlings) and 238 samples of flour. A significant contamination with moulds was detected in analyzed samples. AlthoughAspergillus (34.87%) and Penicillium (32.37%) dominated, other types were also present, e.g.,Cladosporium, Fusarium, Mucor, Alternaria, Rhizopus, Absidia andTrichoderma (listed in order of frequency). The presence ofAspergillus flavus, the known aflatoxin producer, was detected in 9.94% of analyzed samples. Isolates of A.Flavus were capable of producing aflatoxin B1 under favourable conditions. Aflatoxin B1 was found in 76.8% of samples contaminated withA. flavus. The highest contamination with aflatoxin B1 was detected in wheat grain samples (mean value of 16.3 µg/kg) and in intermediate products of wheat grain being milled to flour (mean value of 11.13 µg/kg). Contamination was lower in flour samples (mean value of 4.13 µg/kg). With regard to proposed standards given by the FAO and WHO, under which the content of aflatoxin should not exceed 30 µg/kg in food products, only two of 96 samples did not meet these criteria.

Key words

Aflatoxin Flour Moulds 


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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • M. Halt
    • 1
  1. 1.Faculty of Food TechnologyOsijekCroatia

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