Document Detail

Food additives and plant components control growth and aflatoxin production by toxigenic aspergilli: a review.
MedLine Citation:
PMID:  3281019     Owner:  NLM     Status:  MEDLINE    
Growth and aflatoxin production by toxigenic aspergilli are partially or completely inhibited by the undissociated form of acetic, benzoic, citric, lactic, propionic and sorbic acids. Salts such as sodium chloride, potassium chloride and sodium nitrate, at low concentrations, can enhance aflatoxin production. At higher concentrations they become inhibitory, but marked inhibition requires amounts of the salts greater than are commonly used in foods. Phenolic antioxidants, sometimes added to foods to prevent oxidative deterioration, also are inhibitory to toxigenic aspergilli. Other inhibitory agents include certain insecticides, methylxanthines (caffeine and theophyllin), and components of some herbs, spices and other plants.
G Rusul; E H Marth
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Mycopathologia     Volume:  101     ISSN:  0301-486X     ISO Abbreviation:  Mycopathologia     Publication Date:  1988 Jan 
Date Detail:
Created Date:  1988-05-06     Completed Date:  1988-05-06     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7505689     Medline TA:  Mycopathologia     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  13-23     Citation Subset:  IM    
Department of Food Science, University of Wisconsin-Madison 53706.
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MeSH Terms
Aflatoxins / biosynthesis*
Aspergillus / drug effects,  growth & development*,  metabolism
Food Additives / pharmacology*
Food Preservatives / pharmacology
Pesticides / pharmacology
Xanthines / pharmacology
Reg. No./Substance:
0/Aflatoxins; 0/Food Additives; 0/Food Preservatives; 0/Pesticides; 0/Xanthines; 28109-92-4/methylxanthine

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