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T. H. Sanders

Bio: T. H. Sanders is an academic researcher from Auburn University. The author has contributed to research in topics: Aflatoxin. The author has an hindex of 1, co-authored 1 publications receiving 36 citations.
Topics: Aflatoxin

Papers
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Journal ArticleDOI
TL;DR: Effects of carbon dioxide (CO2) in combination with reduced relative humidities (RH) and temperatures on growth and aflatoxin production by Aspergillus flavus in peanuts were investigated.
Abstract: Effects of carbon dioxide (CO2) in combination with reduced relative humidities (RH) and temperatures on growth and aflatoxin production byAspergillus flavus in peanuts were investigated. Sound mature kernels of Early Runner peanuts were surface disinfested, inoculated withA. flavus, and incubated at various temperatures, RH, and CO2 concentrations. Visible growth, aflatoxin production, and free fatty acid (FFA) formation byA. flavus was inhibited at approximately 86% RH by 20% CO2 at 17C and by 60 and 40% CO2 at 25C. Aflatoxin and FFA levels decreased as RH decreased from approximately 99% to 92% to 86%. At a constant temperature, an increase in CO2 concentration caused a decrease in aflatoxin and percentage FFA; and, at a given CO2 concentration, lowering the temperature resulted in a decrease in aflatoxin and percentage FFA.

37 citations


Cited by
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Book ChapterDOI
01 Jan 1975

163 citations

Journal ArticleDOI
TL;DR: Screening of the fungi present in the corn revealed aflatoxin production only by A. flavus, and the toxigenic strains produced only aflatoxins B(1) and B(2).
Abstract: Samples of freshly harvested and remoistened corn, of various moisture contents, were stored at different temperatures; analyses for aflatoxin content were made periodically. At moisture levels above 17.5% and at temperatures of 24 C or warmer, aflatoxins were formed by Aspergillus flavus present in the original epiphytic mycoflora. Remoistened dried corn was subject to more rapid fungal deterioration and aflatoxin formation than freshly harvested corn. Screening of the fungi present in the corn revealed aflatoxin production only by A. flavus. The toxigenic strains produced only aflatoxins B(1) and B(2).

85 citations

Journal ArticleDOI
TL;DR: This review is restricted to those mycotoxins found in feedstuffed or in the ingredients of foods and feedstuffs in the field and is little concerned with the host of toxic metabolic products of fungi produced in pure culture in the laboratory.
Abstract: Mycotoxicology deals with diseases in man and animals caused by or resulting from ingestion of foods made toxic by metabolic products of fungi. Of the numerous reviews devoted to this subject over the last ten years, the foll owing are selected: Brook & White (14), Christensen (18 ), Ciegler & Lilleho j (26), Goldblatt (54), Hesseltine (60), Detroy et al (35), Purchase (115), Scott (13 2), Wogan (17 7, 179), Mateles & Wogan (94), and Ciegler et al (25). This review is restricted to those mycotoxins found in feedstuffs (excluding ergot) or in the ingredients of foods and feedstuffs in the field and is little concerned with the host of toxic metabolic products of fungi produced in pure culture in the laboratory. It often is tacitly assumed that if a fungus in pure culture in the laboratory under some conditions produces a compound or compounds in some way toxic to test animals when ingested or otherwise admin istered (including intraperitoneal injection, which by no stretch of the imagination could occur in the feedlot or poultry house) the presence of this same fungus in food or feedstuffs is cause for alarm. This is by no means true; even when a potentia l toxin-p roducing strain of As per gillusfiavus is added to moist grain and allowed to grow, along with the other microflora normally present, it may produce little or no toxin.

77 citations