I have research about the limits of alflatoxins, this is another website that i had found, so we can do some comparison.
Legal limits for Aflatoxins require that food for human consumption must contain less than 10mg/kg (parts per billion) of which only 5 ppb may be aflotoxin B1.
The Fertilizers, Farm Feeds, Agricultural Remedies and Stock Remedies Act restricts Aflatoxins to a maximum of 50 ppb in animal feed. Exceptions are 20 ppb for lactating cows, calves, pigs, lambs and poultry. Piglets, chickens under laying age and lambs younger than 4 months have a limit of 10 ppb. Feed for cats, dogs, horses and ostriches must have less than 20 ppb. The aflotoxin problem has been extensively researched and these limits have been based largely on research results.
Reference:
Janice Limson. (2001). Maize our Staple Food: Should Toxins Concern us? Retrieved June 21, 2008 from scienceinafrica.co.za Website: http://www.scienceinafrica.co.za/2001/november/maize.htm
Saturday, June 21, 2008
About alflatoxins, its symptoms and limits
This is what i had research on,
I found that:
Aflatoxins, of which aflatoxin B1 (AFB1) is the most important, are produced mainly by the fungus Aspergillus flavus, that may grow on peanuts before or after harvesting and under poor storage conditions.
The tolerance levels of aflatoxins in human foodstuffs are regulated worldwide and in South Africa by Government Notice No. R 313 of 16 February 1990, Regulations Governing Tolerances for Fungus-Produced Toxins in Foodstuffs. According to these regulations, which are the responsibility of the DOH, the maximum legal level of total aflatoxins in foodstuffs is 10 micrograms per kilogram, of which 5 micrograms per kilogram (parts per billion) may be AFB1.
Health implications of exposure to aflatoxins can be divided into symptoms of acute poisoning (aflatoxicosis) and chronic long-term health effects. Although aflatoxins have been implicated in several episodes of acute human aflatoxicosis in various areas of the world, these have been reported at contamination levels in the milligrams per kilogram (parts per million) range, i.e. 1000 times higher than the legal tolerance levels. However, the major health implication and area of considerable international concern with respect to aflatoxin exposure is the cancer-causing (carcinogenic) properties of AFB1, in that long-term exposure to low levels of the toxin may cause liver cancer. This is the reason why aflatoxins are the most widely and severely regulated of all the mycotoxins. It is of great concern that the liver cancer risk increases significantly if a child suffering from hepatitis B virus (HBV) infection consumes aflatoxin-containing foodstuffs, due to the synergism between AFB1 and HBV in causing liver cancer.
The PSNP was launched in 1994, and in areas with poor control over tender specifications and inadequate enforcement of legal levels of aflatoxins in peanut butter during the past 7 years, may have increased the liver cancer risk in millions of previously disadvantaged school children. The risk may have been increased markedly if the children consumed the high levels of aflatoxins quoted in the news media, and particularly if they are carriers and/or subsequently become infected with HBV.
Reference:
South African Medical Research Council. (2008). Alfatoxin in Peanut Butter. Retrieved June 21, 2008 from mrc.ac.za Website: http://www.mrc.ac.za/promec/afloxin.htm
I found that:
Aflatoxins, of which aflatoxin B1 (AFB1) is the most important, are produced mainly by the fungus Aspergillus flavus, that may grow on peanuts before or after harvesting and under poor storage conditions.
The tolerance levels of aflatoxins in human foodstuffs are regulated worldwide and in South Africa by Government Notice No. R 313 of 16 February 1990, Regulations Governing Tolerances for Fungus-Produced Toxins in Foodstuffs. According to these regulations, which are the responsibility of the DOH, the maximum legal level of total aflatoxins in foodstuffs is 10 micrograms per kilogram, of which 5 micrograms per kilogram (parts per billion) may be AFB1.
Health implications of exposure to aflatoxins can be divided into symptoms of acute poisoning (aflatoxicosis) and chronic long-term health effects. Although aflatoxins have been implicated in several episodes of acute human aflatoxicosis in various areas of the world, these have been reported at contamination levels in the milligrams per kilogram (parts per million) range, i.e. 1000 times higher than the legal tolerance levels. However, the major health implication and area of considerable international concern with respect to aflatoxin exposure is the cancer-causing (carcinogenic) properties of AFB1, in that long-term exposure to low levels of the toxin may cause liver cancer. This is the reason why aflatoxins are the most widely and severely regulated of all the mycotoxins. It is of great concern that the liver cancer risk increases significantly if a child suffering from hepatitis B virus (HBV) infection consumes aflatoxin-containing foodstuffs, due to the synergism between AFB1 and HBV in causing liver cancer.
The PSNP was launched in 1994, and in areas with poor control over tender specifications and inadequate enforcement of legal levels of aflatoxins in peanut butter during the past 7 years, may have increased the liver cancer risk in millions of previously disadvantaged school children. The risk may have been increased markedly if the children consumed the high levels of aflatoxins quoted in the news media, and particularly if they are carriers and/or subsequently become infected with HBV.
Reference:
South African Medical Research Council. (2008). Alfatoxin in Peanut Butter. Retrieved June 21, 2008 from mrc.ac.za Website: http://www.mrc.ac.za/promec/afloxin.htm
Friday, May 09, 2008
Some hygiene codes for groundnuts
Hi,
I have loaded some hygiene codes for groundnuts in the blackboard. I'm not sure whether it is needed. I just load it for incase and for your information. Hope that it helps in some ways.
Feel free to take a look.
Thanks,
Vanessa
I have loaded some hygiene codes for groundnuts in the blackboard. I'm not sure whether it is needed. I just load it for incase and for your information. Hope that it helps in some ways.
Feel free to take a look.
Thanks,
Vanessa
Thursday, May 01, 2008
In the shelling plant
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In the peanut butter plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin ~ this is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
How It's Made. Retrieved April 27, 2008 from peanutbutterlovers.com Website: http://www.peanutbutterlovers.com/howmade/index.html
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In the peanut butter plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin ~ this is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
How It's Made. Retrieved April 27, 2008 from peanutbutterlovers.com Website: http://www.peanutbutterlovers.com/howmade/index.html
Microbial information on peanut butter
M. R. S. Clavero, R. E. Brackett, L. R. Beuchat* and M. P. Doyle
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223-1797, USA
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-45F4K7F-2H&_user=10&_coverDate=02%2F29%2F2000&_alid=732971454&_rdoc=1&_fmt=high&_orig=search&_cdi=6800&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=40823d43355224806d8b3ad028c381ab
Abstract
Outgrowth of Clostridium botulinum spores followed by toxin production in peanut spread at Aw0·98, 0·96, 0·94 and 0·92 stored at 30°C under anaerobic or aerobic conditions for 0, 3, 7 and 16 weeks or 0, 1, 9 and 16 weeks, respectively, was investigated. Botulinal toxin was not detected in peanut spreads stored under anaerobic conditions for 16 weeks.
Peanut spreads at Aw0·98 and two of three samples at Aw0·96 stored aerobically became toxic after 9 and 16 weeks, respectively. Clostridium botulinum in peanut spread at Aw0·98 and 0·96 grew to populations of 106and 105cfu g−1, respectively, within 16 weeks. Lactic acid bacteria grew within 3 days in peanut spread at Aw0·98 and 0·96 stored under aerobic or anaerobic conditions. Regardless of Aw, populations of aerobic and anaerobic micro-organisms decreased in peanut spread stored under anaerobic conditions. Only slight decreases occurred in samples stored under aerobic conditions.
The pH of inoculated and uninoculated peanut spread at Aw0·98 and 0·96 increased from 4·8 to 7·0 within 16 weeks and was attributed to growth of Penicillium andMucor spp. Similarly, redox potential (Eh) of peanut spread stored under anaerobic conditions for 3 weeks, decreased as the Awwas increased. Significantly lower Eh values in peanut spread samples at Aw0·98 or 0·96 stored under aerobic conditions occurred within 1 week and/or 9 weeks compared to peanut spread at Aw0·92 or 0·94.
Peanut spreads were judged inedible due to growth of lactic acid bacteria and molds which resulted in ‘off’ aromas before toxicity developed, thus greatly minimizing the likelihood of consumption.
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223-1797, USA
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-45F4K7F-2H&_user=10&_coverDate=02%2F29%2F2000&_alid=732971454&_rdoc=1&_fmt=high&_orig=search&_cdi=6800&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=40823d43355224806d8b3ad028c381ab
Abstract
Outgrowth of Clostridium botulinum spores followed by toxin production in peanut spread at Aw0·98, 0·96, 0·94 and 0·92 stored at 30°C under anaerobic or aerobic conditions for 0, 3, 7 and 16 weeks or 0, 1, 9 and 16 weeks, respectively, was investigated. Botulinal toxin was not detected in peanut spreads stored under anaerobic conditions for 16 weeks.
Peanut spreads at Aw0·98 and two of three samples at Aw0·96 stored aerobically became toxic after 9 and 16 weeks, respectively. Clostridium botulinum in peanut spread at Aw0·98 and 0·96 grew to populations of 106and 105cfu g−1, respectively, within 16 weeks. Lactic acid bacteria grew within 3 days in peanut spread at Aw0·98 and 0·96 stored under aerobic or anaerobic conditions. Regardless of Aw, populations of aerobic and anaerobic micro-organisms decreased in peanut spread stored under anaerobic conditions. Only slight decreases occurred in samples stored under aerobic conditions.
The pH of inoculated and uninoculated peanut spread at Aw0·98 and 0·96 increased from 4·8 to 7·0 within 16 weeks and was attributed to growth of Penicillium andMucor spp. Similarly, redox potential (Eh) of peanut spread stored under anaerobic conditions for 3 weeks, decreased as the Awwas increased. Significantly lower Eh values in peanut spread samples at Aw0·98 or 0·96 stored under aerobic conditions occurred within 1 week and/or 9 weeks compared to peanut spread at Aw0·92 or 0·94.
Peanut spreads were judged inedible due to growth of lactic acid bacteria and molds which resulted in ‘off’ aromas before toxicity developed, thus greatly minimizing the likelihood of consumption.
Saturday, April 26, 2008
Peanut roasting
Dry roasting uses an oven temperature of around 430°C, and the temperature of the peanuts raised to around 160°C for 40 to 60 minutes.
However the actual temperature varies between the peanut's condition and the desired end characteristics. In some of the roasting conveyer oven, there are the uses of hot countercurrent hot air, whereby the air roast the peanut kernels individually giving an even roast.
The roasted peanut are then cooled and blanched. In the cooling process, it occurs in the cooling boxes or on the conveyer belt whereby air was used to blow over the peanuts immediately after the roasting it. This process is very important as so to stop the roasting process thus giving a uniform quality. The blanching method such dry, water, spin, air impact was used to remove the peanut's skin and also moulds, dust and other foreign material.
Dry blanching is more commonly used in peanut butter production.
This is because it removes the kernel hearts which would affect the peanut butter flavour.
In dry blanching, the peabuts are heated to around 138°C for 25 minutes, so to crack and loosen the skins. The heated peanuts are then cooled and passed through the brushes or ribbed rubber belting to rub off the skins. The hearts of the peanuts would be separated from the cotyledons (peanut halves) by screening.
Water blanching passes the peanuts on conveyors through stationary blades that slit the peanut
skins. Hot water sprayers would then be used to loosen the peanuts' skins and the oscillating canvas-covered pads on the knobbed conveyor belts would removed the skins as the peanuts passed through. Water blanching also requires the drying of the peanuts back to a moisture content of aound 6 to 12 percent.
Spin blanching uses steam to loosen the skins of the peanuts. Steaming is followed by
spinning the peanuts on revolving spindles as the peanuts move, single file, down a grooved conveyor. The spinning process would unwraps the peanut skins.
Air impact blanching uses a horizontal drum (cylinder) in which the peanuts are placed and
rotated. The inner surface of the drum has an abrasive surface that aids in the removal of the skins as the drum rotates. Inside the drum are air jets that blow the peanuts counter to the rotation of the drum creating air impact which loosens the skin. The combination of air impacts and the abrasive surface of the drum results in skin removal. Either batch or continuous air impact blanching can be conducted.
Taken from:
Jasper Guy Woodroof, Peanuts: Production, Processing, Products, 3rd Edition, Avi
Publishing Company, Westport, CT, 1983.
Peanut processing. Retrieved April 23, 2008 from epa.gov Website: http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s10-2b.pdf
However the actual temperature varies between the peanut's condition and the desired end characteristics. In some of the roasting conveyer oven, there are the uses of hot countercurrent hot air, whereby the air roast the peanut kernels individually giving an even roast.
The roasted peanut are then cooled and blanched. In the cooling process, it occurs in the cooling boxes or on the conveyer belt whereby air was used to blow over the peanuts immediately after the roasting it. This process is very important as so to stop the roasting process thus giving a uniform quality. The blanching method such dry, water, spin, air impact was used to remove the peanut's skin and also moulds, dust and other foreign material.
Dry blanching is more commonly used in peanut butter production.
This is because it removes the kernel hearts which would affect the peanut butter flavour.
In dry blanching, the peabuts are heated to around 138°C for 25 minutes, so to crack and loosen the skins. The heated peanuts are then cooled and passed through the brushes or ribbed rubber belting to rub off the skins. The hearts of the peanuts would be separated from the cotyledons (peanut halves) by screening.
Water blanching passes the peanuts on conveyors through stationary blades that slit the peanut
skins. Hot water sprayers would then be used to loosen the peanuts' skins and the oscillating canvas-covered pads on the knobbed conveyor belts would removed the skins as the peanuts passed through. Water blanching also requires the drying of the peanuts back to a moisture content of aound 6 to 12 percent.
Spin blanching uses steam to loosen the skins of the peanuts. Steaming is followed by
spinning the peanuts on revolving spindles as the peanuts move, single file, down a grooved conveyor. The spinning process would unwraps the peanut skins.
Air impact blanching uses a horizontal drum (cylinder) in which the peanuts are placed and
rotated. The inner surface of the drum has an abrasive surface that aids in the removal of the skins as the drum rotates. Inside the drum are air jets that blow the peanuts counter to the rotation of the drum creating air impact which loosens the skin. The combination of air impacts and the abrasive surface of the drum results in skin removal. Either batch or continuous air impact blanching can be conducted.
Taken from:
Jasper Guy Woodroof, Peanuts: Production, Processing, Products, 3rd Edition, Avi
Publishing Company, Westport, CT, 1983.
Peanut processing. Retrieved April 23, 2008 from epa.gov Website: http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s10-2b.pdf
Friday, April 18, 2008
flowchart edited
Hey,
I have edited the flowchart for bolognese sauce.
Feel free to see whether it is ok.
Thanks.
I have edited the flowchart for bolognese sauce.
Feel free to see whether it is ok.
Thanks.
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