Fate of Aflatoxin During Roasting and Storage of Contaminated Peanut Products

Abstract

Abstract A study of the effects of the pilot plant roasting of contaminated peanuts showed an average loss, after roasting, of 40–50% of the B1 and G1 aflatoxins and 20-40% of the B2 and G2 aflatoxins originally present. Portions of both the raw and roasted products (peanut butters prepared with commercially rejected peanuts) were stored in both paper bags and air-tight glass jars and periodically reassayed for aflatoxin. No significant change in aflatoxin content was found after 3 months of storage at 75 °F regardless of the container. However, significant reduction of aflatoxins was observed in other aflatoxin-contaminated peanut products which had been stored at room temperature for over 1 year.