Author(s):

Uday Kumar TU, Kisan B, Amaresh YS, Ayyangouda Patil, I Shankergoud and Tembhurne

Abstract: Aspergillus flavus produces aflatoxin and contaminates cereals, oil seeds and nuts, due to the climatic change the aflatoxin infestation is wide spread to various crops Viz: corn, soya, wheat, rice and cotton seeds and nuts. Aflatoxin diet exposure has been observed through the consumption of food stuffs, the contamination of maize, peanuts, and oilseeds. Aflatoxin causes deleterious health effects Viz: human and animal health such as causing cancer, liver damage, diarrhea, dizziness and fever are the common symptoms of aflatoxin contaminated food consumption. The aflatoxin contamination is observed Pre and post-harvest, factors such as temperature, moisture, oxygen, and carbon dioxide, insect and rodent’s infestation, incidence of broken grains or nuts, the cleaning of the product, will increase the incidence of toxigenic fungal load. Transport, waiting time for drying, frying system and storage condition affect. Some countries established maximum concentration for aflatoxin in specific products ranging from ppb to µg levels based on products, consumption pattern and country specific. We have screened essential oils (Eugenol and Rose oil) to test for the inhibition of the Aspergillus flavus growth. These essential oils Eugenol and Rose oil showed the maximum inhibitory activity and further can be used to control Aspergillus flavus.

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