Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers

• Main Authors: Abdul Halim, Farawahida, Selamat, Jinap, Mahmud @ Ab Rashid, Nor Khaizura, Samsudin, Nik Iskandar Putra, Chin, Cheow Keat, Mahror, Norlia
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/37367/1/13%20-%20IFRJ19291.R1.pdf; http://psasir.upm.edu.my/id/eprint/37367/; http://www.ifrj.upm.edu.my/27%20(01)%202020/13%20-%20IFRJ19291.R1.pdf
• Institution: Universiti Putra Malaysia

The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce i...