Journal of Human Nutrition and Dietetics, Jun 1, 1988
Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling proced... more Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling procedures on bacterial contamination of enteral feeds-importance of design of enteral feeding sets Kofi E. Aidoo and Annette Anderton ...
International Biodeterioration & Biodegradation, 1993
ABSTRACT On a world-wide basis, post-harvest losses of durable crops are estimated at 10%, but in... more ABSTRACT On a world-wide basis, post-harvest losses of durable crops are estimated at 10%, but in Africa, Asia and Latin America, losses of 20% are frequently encountered. Attention is now being focused on improving farm-level post-harvest systems in many developing countries for all types of crops, namely staple foods, export crops, secondary food products and animal feeds. The humid tropical climate promotes microbial proliferation on food crops and feeds, often resulting in formation of mycotoxins. Improvements in the traditional post-harvest crop-handling and storage techniques would minimize or eliminate losses caused by biodeteriorative agents. The post-harvest storage of some tropical crops and traditional methods of food preservation are described.
A technique for the detection of aflatoxins in pistachio and cashew nuts using immunoaffinity col... more A technique for the detection of aflatoxins in pistachio and cashew nuts using immunoaffinity column clean-up with HPLC and fluorescent detection is presented. Recoveries were in the range of 79–99% for pistachio samples artificially contaminated with 10g total aflatoxins kg–1 of food sample. For cashew samples recoveries ranged from 80–106%. This method is proposed as an accurate technique for aflatoxin detection in the range of g aflatoxins kg–1 nuts.
Aflatoxins, are one of over 200 known mycotoxins produced by filamentous fungi. They are toxic, c... more Aflatoxins, are one of over 200 known mycotoxins produced by filamentous fungi. They are toxic, carcinogenic, and mutagenic and may be present in many raw and processed food commodities including cereals and milk used as ingre-dients in infant food products. Consumption of these commodities may pose a potential risk to the health of infants. The mycoflora of 84 samples of baby food commercially available in North Africa was determined. The feeds were screened for mycotoxins using thin layer chromatography (TLC) and further analyses were carried for the total aflatoxins by high performance liquid chromatography (HPLC) using a Kobra cell to derivatise the aflatoxins (B 1 , G 1 , B 2 and G 2). Twenty-four fungal isolates were recovered from the samples consisting of 5 Aspergillus. spp, 13 Penicillum. spp, 5 Mucor. spp and an unidentified species Of these, 45.8% of the isolates were found to be mycotoxigenic however only 2.4% of the samples contained aflatoxins (19 to 70 µg·kg –1) and t...
A total of 27 maize-based products destined for human consumption were collected from retail outl... more A total of 27 maize-based products destined for human consumption were collected from retail outlets within the city of Glasgow in the UK and were analysed for the presence of aflatoxins using immunoaftinity column chromatography with fluorescence detection and for fumonisins by competitive ELISA. Aflatoxins were detected at a trace level below 4 in eight (30%) of the 27 samples tested, no sample contained aflatoxins at a high level although one sample of sweetcorn did contain aflatoxins at a level of 5-10 Fumonisins were detected in eight (30%) of the samples at levels from 1 to 8mgkg(-1) and a further eight samples contained fumonisin at a level below 1 mgkg(-1) but above the detectable level. The highest concentration of fumonisins was found in a sample of fine corn meal at 8-12mgkg(-1).
Publisher Summary The solid-state fermentation refers to any fermentation that takes place on sol... more Publisher Summary The solid-state fermentation refers to any fermentation that takes place on solid or semisolid substrate or that occurs in a nutritionally inert solid support, which provides some advantage to the microorganism with respect to access to nutrients. In a solid-state fermentation, several factors must be taken into consideration to achieve high efficiency of the overall process. Some of the general characteristics include: the solid substrate must be in a form to allow free circulation of air, usually the only other medium component required is water, and control of temperature is sometimes critical. Moisture content of the solid substrate is an important factor during microbial growth in a solid-state fermentation process. There are many advantages of the solid-state fermentation processes over the conventional stirred tank system on both laboratory and large scale. Some of the advantages for work involving fungi are—the medium is relatively simple, the conditions under which the fungus grows are more like the conditions in its natural habitat, and the desired product may be readily extracted from the vessel by addition of solvent directly.
... In contrast, MAM700, QBL, and MMD contain 8 to 11 plant ingredients but were not cytotoxic. .... more ... In contrast, MAM700, QBL, and MMD contain 8 to 11 plant ingredients but were not cytotoxic. ... Previous section. Aziz NH, Youssef YA, El-Fouly MZ, Moussa LA (1998): Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins. ...
Twenty commercial mixed herbal drugs were examined for mycological profile. Aspergillus species w... more Twenty commercial mixed herbal drugs were examined for mycological profile. Aspergillus species were the predominant fungi found in the drugs. Other fungi harboured in the drugs with less frequency were Paecilomyces species, Eurotium species, Monascus species, Acremonium species, Penicillium species, Cladosporium species, Scopulariopsis species, Phialophora species and Fonseceae species. Fungal count was between 1.0 log(10) CFU and 2.4 log(10) CFU per gram of sample. When the drugs were incubated in 85% humidity at 25 degrees C, fungal colonies grew on only two of the drugs. The mixed herbal drugs were extracted with water and the extracts were used to grow Aspergillus parasiticus. All extracts reduced aflatoxin B(1) and aflatoxin G(1) production by 62-97%. All but two of the extracts reduced aflatoxin B(2) and aflatoxin G(2) production by 39-95%. It can be concluded that the commercial powdered mixed herbal drugs contained low number of endogenous fungi, and these drugs are inhibitory to the growth of its endogenous fungi and aflatoxins production by aflatoxigenic fungi.
Journal of the Science of Food and Agriculture, 2002
Sixteen varieties of date fruit (Phoenix dactylifera) at three stages of maturation (Kimri, Rutab... more Sixteen varieties of date fruit (Phoenix dactylifera) at three stages of maturation (Kimri, Rutab and Tamr) were examined for the presence of fungi and analysed for aflatoxins B1, B2, G1 and G2 and sterigmatocystin. Single samples of each variety were used in the study. Samples as received were initially examined for mycoflora and toxin levels and then stored at 98% relative humidity and 30 °C for 14 days to investigate the effects of possible adverse storage conditions on mycoflora and, in particular, aflatoxin formation. All samples showed an absence of aflatoxins and their precusor, sterigmatocystin, after adverse storage for 14 days, although aflatoxin‐producing Aspergillus flavus isolates were identified in 10 varieties at the first stage of maturation (Kimri). High fungal counts were associated with the Rutab stage and low counts with the Tamr stage. The counts of A flavus ranged from 5.00 to 8.16 log10(cfu g−1) under simulated storage conditions, and three varieties contained...
Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling proced... more Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling procedures on bacterial contamination of enteral feeds-importance of design of enteral feeding sets Kofi E. Aidoo and Annette Anderton ...
International Journal of Food Science & Technology, 2007
SummaryMechanized methods are proposed for improving the technology of soy sauce production at th... more SummaryMechanized methods are proposed for improving the technology of soy sauce production at the koji stage. A comparative study on roller and rotary fermenters has been conducted from three viewpoints, namely enzyme levels, chemical composition and soy sauce produced. The taste, aroma and colour of the soy sauce samples from these mechanized fermenters were similar and compared satisfactorily with good commercial soy sauce. The equipment shows promise for controlled solid substrate fermentations.
International Journal of Food Science & Technology, 2007
SummaryEvidence for the participation of amyloglucosidase and maltase in the koji (mould growth) ... more SummaryEvidence for the participation of amyloglucosidase and maltase in the koji (mould growth) stage of experimental soy sauce fermentations is presented. Despite the problems associated with distinguishing between these two enzyme activities in a complex mixture, it seems clear that both are present and that maltase increases in concentration throughout the fermentation whereas amyloglucosidase concentrations declined in fermentations conducted for more than 64 hr. TLC showed that maltose quickly disappears from the koji leaving glucose as the only major sugar. Submerged liquid fermentations and incubation of starch solution with crude enzyme extracts from koji both supported the conclusions obtained from experiments with koji.
Journal of Human Nutrition and Dietetics, Jun 1, 1988
Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling proced... more Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling procedures on bacterial contamination of enteral feeds-importance of design of enteral feeding sets Kofi E. Aidoo and Annette Anderton ...
International Biodeterioration & Biodegradation, 1993
ABSTRACT On a world-wide basis, post-harvest losses of durable crops are estimated at 10%, but in... more ABSTRACT On a world-wide basis, post-harvest losses of durable crops are estimated at 10%, but in Africa, Asia and Latin America, losses of 20% are frequently encountered. Attention is now being focused on improving farm-level post-harvest systems in many developing countries for all types of crops, namely staple foods, export crops, secondary food products and animal feeds. The humid tropical climate promotes microbial proliferation on food crops and feeds, often resulting in formation of mycotoxins. Improvements in the traditional post-harvest crop-handling and storage techniques would minimize or eliminate losses caused by biodeteriorative agents. The post-harvest storage of some tropical crops and traditional methods of food preservation are described.
A technique for the detection of aflatoxins in pistachio and cashew nuts using immunoaffinity col... more A technique for the detection of aflatoxins in pistachio and cashew nuts using immunoaffinity column clean-up with HPLC and fluorescent detection is presented. Recoveries were in the range of 79–99% for pistachio samples artificially contaminated with 10g total aflatoxins kg–1 of food sample. For cashew samples recoveries ranged from 80–106%. This method is proposed as an accurate technique for aflatoxin detection in the range of g aflatoxins kg–1 nuts.
Aflatoxins, are one of over 200 known mycotoxins produced by filamentous fungi. They are toxic, c... more Aflatoxins, are one of over 200 known mycotoxins produced by filamentous fungi. They are toxic, carcinogenic, and mutagenic and may be present in many raw and processed food commodities including cereals and milk used as ingre-dients in infant food products. Consumption of these commodities may pose a potential risk to the health of infants. The mycoflora of 84 samples of baby food commercially available in North Africa was determined. The feeds were screened for mycotoxins using thin layer chromatography (TLC) and further analyses were carried for the total aflatoxins by high performance liquid chromatography (HPLC) using a Kobra cell to derivatise the aflatoxins (B 1 , G 1 , B 2 and G 2). Twenty-four fungal isolates were recovered from the samples consisting of 5 Aspergillus. spp, 13 Penicillum. spp, 5 Mucor. spp and an unidentified species Of these, 45.8% of the isolates were found to be mycotoxigenic however only 2.4% of the samples contained aflatoxins (19 to 70 µg·kg –1) and t...
A total of 27 maize-based products destined for human consumption were collected from retail outl... more A total of 27 maize-based products destined for human consumption were collected from retail outlets within the city of Glasgow in the UK and were analysed for the presence of aflatoxins using immunoaftinity column chromatography with fluorescence detection and for fumonisins by competitive ELISA. Aflatoxins were detected at a trace level below 4 in eight (30%) of the 27 samples tested, no sample contained aflatoxins at a high level although one sample of sweetcorn did contain aflatoxins at a level of 5-10 Fumonisins were detected in eight (30%) of the samples at levels from 1 to 8mgkg(-1) and a further eight samples contained fumonisin at a level below 1 mgkg(-1) but above the detectable level. The highest concentration of fumonisins was found in a sample of fine corn meal at 8-12mgkg(-1).
Publisher Summary The solid-state fermentation refers to any fermentation that takes place on sol... more Publisher Summary The solid-state fermentation refers to any fermentation that takes place on solid or semisolid substrate or that occurs in a nutritionally inert solid support, which provides some advantage to the microorganism with respect to access to nutrients. In a solid-state fermentation, several factors must be taken into consideration to achieve high efficiency of the overall process. Some of the general characteristics include: the solid substrate must be in a form to allow free circulation of air, usually the only other medium component required is water, and control of temperature is sometimes critical. Moisture content of the solid substrate is an important factor during microbial growth in a solid-state fermentation process. There are many advantages of the solid-state fermentation processes over the conventional stirred tank system on both laboratory and large scale. Some of the advantages for work involving fungi are—the medium is relatively simple, the conditions under which the fungus grows are more like the conditions in its natural habitat, and the desired product may be readily extracted from the vessel by addition of solvent directly.
... In contrast, MAM700, QBL, and MMD contain 8 to 11 plant ingredients but were not cytotoxic. .... more ... In contrast, MAM700, QBL, and MMD contain 8 to 11 plant ingredients but were not cytotoxic. ... Previous section. Aziz NH, Youssef YA, El-Fouly MZ, Moussa LA (1998): Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins. ...
Twenty commercial mixed herbal drugs were examined for mycological profile. Aspergillus species w... more Twenty commercial mixed herbal drugs were examined for mycological profile. Aspergillus species were the predominant fungi found in the drugs. Other fungi harboured in the drugs with less frequency were Paecilomyces species, Eurotium species, Monascus species, Acremonium species, Penicillium species, Cladosporium species, Scopulariopsis species, Phialophora species and Fonseceae species. Fungal count was between 1.0 log(10) CFU and 2.4 log(10) CFU per gram of sample. When the drugs were incubated in 85% humidity at 25 degrees C, fungal colonies grew on only two of the drugs. The mixed herbal drugs were extracted with water and the extracts were used to grow Aspergillus parasiticus. All extracts reduced aflatoxin B(1) and aflatoxin G(1) production by 62-97%. All but two of the extracts reduced aflatoxin B(2) and aflatoxin G(2) production by 39-95%. It can be concluded that the commercial powdered mixed herbal drugs contained low number of endogenous fungi, and these drugs are inhibitory to the growth of its endogenous fungi and aflatoxins production by aflatoxigenic fungi.
Journal of the Science of Food and Agriculture, 2002
Sixteen varieties of date fruit (Phoenix dactylifera) at three stages of maturation (Kimri, Rutab... more Sixteen varieties of date fruit (Phoenix dactylifera) at three stages of maturation (Kimri, Rutab and Tamr) were examined for the presence of fungi and analysed for aflatoxins B1, B2, G1 and G2 and sterigmatocystin. Single samples of each variety were used in the study. Samples as received were initially examined for mycoflora and toxin levels and then stored at 98% relative humidity and 30 °C for 14 days to investigate the effects of possible adverse storage conditions on mycoflora and, in particular, aflatoxin formation. All samples showed an absence of aflatoxins and their precusor, sterigmatocystin, after adverse storage for 14 days, although aflatoxin‐producing Aspergillus flavus isolates were identified in 10 varieties at the first stage of maturation (Kimri). High fungal counts were associated with the Rutab stage and low counts with the Tamr stage. The counts of A flavus ranged from 5.00 to 8.16 log10(cfu g−1) under simulated storage conditions, and three varieties contained...
Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling proced... more Page 1. Journal of Human Nutrition and Dietetics (19881, 1, 197-203 The effect of handling procedures on bacterial contamination of enteral feeds-importance of design of enteral feeding sets Kofi E. Aidoo and Annette Anderton ...
International Journal of Food Science & Technology, 2007
SummaryMechanized methods are proposed for improving the technology of soy sauce production at th... more SummaryMechanized methods are proposed for improving the technology of soy sauce production at the koji stage. A comparative study on roller and rotary fermenters has been conducted from three viewpoints, namely enzyme levels, chemical composition and soy sauce produced. The taste, aroma and colour of the soy sauce samples from these mechanized fermenters were similar and compared satisfactorily with good commercial soy sauce. The equipment shows promise for controlled solid substrate fermentations.
International Journal of Food Science & Technology, 2007
SummaryEvidence for the participation of amyloglucosidase and maltase in the koji (mould growth) ... more SummaryEvidence for the participation of amyloglucosidase and maltase in the koji (mould growth) stage of experimental soy sauce fermentations is presented. Despite the problems associated with distinguishing between these two enzyme activities in a complex mixture, it seems clear that both are present and that maltase increases in concentration throughout the fermentation whereas amyloglucosidase concentrations declined in fermentations conducted for more than 64 hr. TLC showed that maltose quickly disappears from the koji leaving glucose as the only major sugar. Submerged liquid fermentations and incubation of starch solution with crude enzyme extracts from koji both supported the conclusions obtained from experiments with koji.
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