Virtual Conference
Nutrition 2022

Arshad Hussain

Pakistan Council of Scientific and Industrial Research (PCSIR) , Pakistan

Title: Decontamiantion of Aflatoxins in Selected Post Harvest Cereals


The contamination of foodstuffs especially cereals with aflatoxins (AFs) generated by some of the fungal genera species is a major threat to the economy, safe food supply and serious health concerns to any country in recent days. In this study, decontamination of aflatoxins by using some preservatives were evaluated to study the inhibitory effect on the growth of aflatoxin producing fungal strains i.e. Aspergillus flavus / Aspergillus parasiticus and total aflatoxins production. Preservative namely ammonia solution, benzoic acid, citric acid, potassium metabisulphite, propionic acid, sodium benzoate, sodium chloride, sodium propionate and urea were used at different concentrations (0.1, 0.2 & 0.5%) against fungal growth. Selected preservatives benzoic acid, citric acid, potassium metabisulphite, propionic acid, sodium benzoate, sodium propionate and urea at different concentrations (1, 3 & 5%) were used to check reduction in total aflatoxins (B1, B2, G1  and G2 ) in selected cereals (maize, rice, soybean and split pea). The TLC detection method was applied for the qualitative and quantitative determination of AFs. The results showed that the decontamination of total AFs significantly increased in contaminated cereals with increasing concentration of preservatives. In the preservatives tested for maize, rice, soybean and split peas used as substrate, benzoic acid, cittric acid, sodium benzoate and propionic acid showed maximum antifungal activity against aflatoxins production by the fungus, while potassium metabisulphite and sodium propionate showed moderate antifungal effect. Therefore, it can be concluded that benzoic, citric, propionic acids and sodium benzoate can be applied as a useful and safe decontamination method of total AFs in aflatoxin affected cereals.


Arshad Hussain has completed his PHD in 2012 from Centre of Biotechnology and Microbiology, University of Peshawar, Khyber Pakhtunkhwa, Pakistan. He is the head of Mycotoxin & Microbiology section of Food Technology Centre at PCSIR Laboratories Complex Peshawar, Pakistan. He has over 62 interanational and National publications, 09 patents filed, 15 Technical Repoerts and Processes developed. Organized and professional Principal Scientist at government research & development council under Ministry of Science and Technology with over 19 years of plenty R & D experience, capable of designing and executing projects in food safety, microbiology and mycotoxin. Proven performance in sample analysis, report writing, regulatory compliance and documentation. Experience with passion for formulating new, safe and wholesome food products. Managing research and development projects from early design through execution phases. Capable of managing a team of scientists and technicians. Experienced in establishing investigative tasks and motivating staff to attain goals.