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Abmt tic pathogen
In ths genus Aspergillus. Raper and Fenell (1965) listed close to 200 species and gnat
mmy varieties
A jbw is a widely distributed fungus that survives in soil as spores These germinate to
pduce hyphae, which invade the pods directly or, more commonly, through injuries.
The number of spores may vary from low to extremely high in a single season and
pmbably depend on such factors as nutrient availability and microbial competition. An
wrtant attribute is also the abiiity of A. j7w to survive under extranely dry
conditions. Thus, it is able to grow at moisture levels only slightly higher than the 12 %
used to store nut-in-shell
Chemical control
Numerous chemicals have been found to destroy or inactivate mycotoxins in naturally
contaminated agricultural co~nmodities Types of chemicals tested for the detoxification
of atlatoxins include acids. alkalis, aldehydes, oxidizing agents, and gases like chlorine,
mlhr dioxide, ozone and ammonia. Although they destroy aflatoxins, they may decrease
dgruficantly the nutritive value of the processed material or produce toxic products or
products having undesirable side effects