Aflatoxigenic potential of dried figs, apricots, pineapples, and raisins.

Abstract

Spores from 3 aflatoxigenic strains were applied to the surface of dried figs, pineapple slices, apricots, and raisins. Half of the samples of each foodstuff was autoclaved (cooked) before inoculation. All 3 strains produced some toxin but not in all of the foodstuffs. No aflatoxins were found in any of the raisin cultures. The overall potential for toxin production in the dried fruit was apricot greater than fig greater than pineapple greater than raisin. Among the cooked substrates, the order was apricot greater than pineapple greater than fig=raisin. For the raw dried fruits, the ranking was fig greater than pineapple greater than apricot greater than or equal to raisin. Pineapple was considered the best broad spectrum substrate of the foodstuffs evaluated in the study.