Use of gaseous ozone to reduce aflatoxin B-1 and microorganisms in poultry feed

TORLAK E., AKATA I., Erci F., UNCU A. T.

JOURNAL OF STORED PRODUCTS RESEARCH, cilt.68, ss.44-49, 2016 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.jspr.2016.04.003
  • Dergi Adı: JOURNAL OF STORED PRODUCTS RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.44-49
  • Anahtar Kelimeler: Poultry feed, Gaseous ozone, Aflatoxin B-1, Decontamination, SAFETY EVALUATION, FOOD, DECONTAMINATION, DETOXIFICATION, CONTAMINATION, PERFORMANCE, DEGRADATION, MYCOTOXINS, EFFICACY, IMPACT
  • Ankara Üniversitesi Adresli: Evet

Özet

This study was undertaken to evaluate the efficacy of gaseous ozone for the degradation of aflatoxin B-1 (AFB(1)) and inactivation of indigenous microflora in poultry feed. Feed samples were treated with continuous stream of two different constant concentrations (2.8 and 5.3 mg/L) of ozone at room temperature up to 240 min. The initial AFB(1) level in artificially contaminated feed samples, determined as 32.8 mu g/kg, decreased by 74.3 and 86.4% after 240 min of exposure at 2.8 and 5.3 mg/L, respectively. At the both ozone concentrations, 240 min exposure was reduced the aerobic plate and yeast and mold counts below the detection limit (<10 CFU/g) with a reduction more than 3.2 and 2.7 log, respectively. The thiobarbituric acid reactive substances (TSARS) assay indicated that no significant (P >= 0.05) increase occurred in the level of lipid oxidation in feed samples during 120 min ozonation at 2.8 mg/L. At the end of the 240 min of exposure at 2.8 and 5.3 mg/L, initial TBARS concentration, determined as 2.4 mg/kg, reached to 4.4 and 5.3 mg/kg with a significant (P < 0.05) increases, respectively. The results presented in this study suggested that significant (P < 0.05) reductions in the AFB(1) level and microbial population can be achieved in poultry feed by ozonation with an acceptable changes in lipid oxidation. (C) 2016 Elsevier Ltd. All rights reserved.