Abstract
A. flavus tolerated exposure to 110°C for 30 min when determined by dilution plating of propagule suspensions from samples of corn (maize) grain grown in South Carolina and from samples imported from the Midwest. A. flavus did not develop from kernels of the Midwest samples placed on agar after exposure to 110°C or higher for 60 min or more. The fungus was recovered from 30% of the heavily contaminated South Carolina kernels after exposure to 117°C for up to 60 min. Corn grain issuing from continuous flow batch driers has been found to be heavily contaminated with A. flavus. The thermotolerance of this fungus precldes economically feasible adjustments in drying times or temperatures for the elimination of A. flavus in or on the grain.
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