PMID: 9008831Dec 1, 1996Paper

Sterigmatocystin: incidence, fate and production by Aspergillus versicolor in Ras cheese

Die Nahrung
E A Abd AllaY Abu Sree

Abstract

The occurrence, distribution, and stability of sterigmatocystin (STG) in Ras cheese were investigated. An incidence value for STG in market samples of Ras cheese was 35% with a mean value of 22.2 micrograms/kg. In experimental Ras cheese from milk contaminated with STG, 80% of the toxin was retained in the curd while 20% was found in the whey. The temperature for cheese ripening affected the toxin content. At 6 degrees C the toxin concentration was hardly affected, but at 20 degrees C the concentration was reduced by 16% after 90 days. In Ras cheese contaminated with spores of Aspergillus versicolor, toxin production started after 45 days of the ripening, reached a maximum after 90 days, and declined thereafter. Cow's milk favoured toxin formation in comparison with buffalo's milk. Aged cheese (more than 6 months) inhibited toxin production.

References

Aug 1, 1973·Proceedings of the National Academy of Sciences of the United States of America·B N AmesF D Lee
Jun 1, 1970·Food and Cosmetics Toxicology·I F Purchase, J J Van Der Watt
Aug 1, 1974·Food and Cosmetics Toxicology·G M ZwickerJ Tuite
Aug 1, 1977·Journal of Food Protection·E de Boer, M Stolk-Horsthuis

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Citations

Apr 23, 2013·Mycotoxin Research·Aleksandrs Veršilovskis, Vadims Bartkevičs
Aug 15, 2009·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·A VersilovskisS De Saeger
Dec 10, 2009·Molecular Nutrition & Food Research·Aleksandrs Versilovskis, Sarah De Saeger
Sep 25, 2017·Mycotoxin Research·Masayo NomuraTakayuki Ishibashi

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