Formation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus

Abstract

Three-month-old Cheddar cheeses were inoculated on one freshly cut surface with spore suspensions of Aspergillus flavus or Aspergillus parasiticus (toxigenic strains) and incubated at room temperature. Cheeses were sampled after 10 and 52 days of incubation and samples were examined by thin-layer chromatographic procedures for their content of aflatoxins B~ and G~. When A. flawts served as the test