Abstract
In this work, have been presented results of bio productivity study and quantity of formed MDA in Dunaliella cells at high salinity in optimal and low-temperature cultivation conditions. It became clear that, in conditions of low temperature stress, bioproductivity of cells decreases 25% in regard to optimal cultivating regime. The cell modification by 2,6 di-tret-butyl cresol (ionol) leads to growth stimulation of Dunaliella culture in optimal regime: (25-350mkM) 2-7% respectively, and in conditions of low temperature stress in range of concentrations (25-350mkM) 5-8%. It was established that, the concentrations 25-50mkm 2,6 di-tret-butyl cresol in mineral medium cause 30-70% increase of MDA content in cells and then 35-60% decrease of its content at concentrations 15-300mkm in optimal regime. In low temperature regime concentrations 25-50mkm of BHT, MDA quantity remains in control, but at concentrations 15-300mkm decreases 4-20%.
Highlights
Food safety is essential for human survival
The total number of 100 samples was analyzed for aflatoxin determination, out of which, 88 were contaminated and 12 were found not contaminated with aflatoxins which shows the prevalence of aflatoxins was quite high in the red chilli samples
There are 14 different aflatoxins which are produced in nature at least but Aflatoxin B1 is considered as the deadliest and it is produced by both molds i.e. Aspergillus flavus and Aspergillus parasiticus [21]
Summary
Food safety is essential for human survival. In the food sector, quality is a must for consumer recognition. The necessities in terms of information accessibility, risk preventative measure and control in the food sector is continued to increase [2]. The total AFLs: B1, B2, G1 and G2 permissible level is 20μgKg-1 for food and 50μgKg-1 for feedstuff. The permissible limit given by World Health Organization for total aflatoxin is above 30μgKg-1 [7]. The permissible limit for total aflatoxins in all food stuff is 20μgKg-1 [8]. The permissible limits of aflatoxins for chilli spices is 5μgKg-1 for AFB1 and 10μgKg-1 for total AFs (B1+B2+G1+G2) according to the European Committee Regulations [9]. The developing countries are more susceptible to aflatoxin harmfulness due to lack of information and design of policies and strategies to control aflatoxin growth in food items.
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