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Appl Environ Microbiol. 1969 November; 18(5): 714-717
Copyright © 1969 American Society for Microbiology. All Rights Reserved.

Aflatoxin Production in Meats. I. Stored Meats¹

Department of Food Technology, Iowa State University, Ames, Iowa 50010
Department of Bacteriology, Iowa State University, Ames, Iowa 50010

ABSTRACT

Aflatoxins were produced on fresh beef (in which bacterial spoilage was delayed with antibiotics), ham, and bacon inoculated with toxinogenic fungi and stored at 15, 20 and 30 C. Meats stored at 10 C were spoiled by bacteria and yeast before detectable levels of aflatoxins were produced. High levels of aflatoxins were formed in meats stored at 20 C; one sample supported the production of 630 µg of aflatoxins per g of meat, the major portion (580 µg) of which was aflatoxin G₁. Meats stored below 30 C developed higher levels of aflatoxin G₁ than B₁, but at 30 C Aspergillus flavus produced equal amounts of B₁ and G₁, whereas A. parasiticus continued to produce more G₁ than B₁.

² Present address: Product Research, Green Giant Company, Le Sueur, Minn. 56058.

³ Present address: Division of Food Science, University of Georgia, Athens, Ga. 30601.

¹ Journal paper no. J-6336 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa, project no. 1264.