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By Leo A. Goldblatt

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H. (1966a). Aflatoxin production and degradation by Aspergillus flavus in 20-liter fermentors. Appl. Microbiol. 14, 826-833. , Lillehoj, E. , Peterson, R. , and Hall, H. H. (1966b). Microbiol detoxification of aflatoxin. Appl. Microbiol. 14, 934-937. Clinton, P. K. S. (1960). Seed-bed pathogen of groundnuts in the Sudan and an attempt at control with an artificial testa. Empire J. Exptl. Agr. 28, 211-222. Codner, R. , and Yeo, R. (1963). Production of aflatoxin by the culture of strains of Aspergillus flavus-oryzae on sterilized peanuts.

Deterioration of stored grains by fungi. Botan. Rev. 23, 108— 134. Chute, H. , and Barden, E. (1964). The fungus flora of chick hatcheries. Avian Diseases 8, 13-19. , and Peterson, R. E. (1967). Aflatoxin detoxification. Bacteriol. Proc. 67, 17 (Abstr. , Peterson, R. , Lagoda, A. , and Hall, H. H. (1966a). Aflatoxin production and degradation by Aspergillus flavus in 20-liter fermentors. Appl. Microbiol. 14, 826-833. , Lillehoj, E. , Peterson, R. , and Hall, H. H. (1966b). Microbiol detoxification of aflatoxin.

39 /^g/gm was the maximum amount occurring in hulls. 2 gm/kg total aflatoxin with shredded wheat. Wildman et ah (1967) also reported that apple, apricot, grape, grapefruit, mixed vegetable juice, orange, peach, pear, pineapple, and tomato juice drinks supported production of aflatoxins in amounts of 12 to 44/xg/ml. Likewise, sterilized beef pieces, beef infusion, and grape juice produced 11 to 34 /xg/gm, whereas raw foods such as cocoa bean, bread, grapes, and peanuts supported formation of 4 to 82 j^g/gm aflatoxins.

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