Molds named "Aspergillus flavus" and "Aspergillus parasiticus" cause the formation of "aflatoxin", which is toxic to humans. Among the products in which aflatoxin is most common, hazelnut comes first.
The first condition for the formation of aflatoxin is the contamination of the food material by the mold spores that cause this toxin formation.
It is very difficult to remove mold from products that come into contact with the soil. Therefore, what needs to be done here is to prevent the development of mold spores in the product and to minimize the contact of the product with the soil.
During sun drying, aflatoxin may occur in the first 6-10 days when water activity is high. In addition, the number of molds increases during periods of heavy rainfall. For this reason, hazelnuts that have fallen to the ground should be prevented from staying on the ground for a long time, especially in rainy weather.
In order to maintain the quality of Turkish hazelnut, which is one of the most important export products of our country, aflatoxin formation in hazelnuts must be prevented. Things to do for this can be listed as follows.
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