Mycotoxin management in peanut by prevention of contamination and monitoring
The goals of the mycotoxin project were to develop and apply techniques, which reduce the severity of the mycotoxin contamination problems within the Less Developed Countries and the United States. Prevention of mycotoxin contamination through the development of aflatoxin resistant cultivars, and improved production, harvest, storage, and processing procedures should help reduce the costs of excessive processing to remove mycotoxins. For those peanuts which still contain mycotoxins, the goal was to develop improved inspection and diversion procedures, and cleanup and detoxification procedures which will reduce the levels of mycotoxins present within peanut and peanut products in order to meet health and governmental safety standards.
Dr. Robert E. Pettit, plant pathologist
Texas A&M University
Dr. Timothy D. Phillips, Department of Veterinary Public Health, Texas A&M University
Dr. Olin Smith, Department of Soil and Crop Sciences, Texas A&M University,
Dr. Ralph D. Waniska, Department of Soil and Crop Sciences, Texas A&M University
Dr. Raul G. Cuero, Prairie View A&M University, Texas.
Amadou Ba, ISRA (Senegalese Institute of Agricultural Research), Kaolack, and ITA (Institute of Food Technology) Dakar
Amadou Kane, ISRA (Senegalese Institute of Agricultural Research), Kaolack, and ITA (Institute of Food Technology) Dakar.
Ghana Collaborators (1992-1993):
Dr. Richard T. Awuah, plant pathologist, UST, Kumasi
Kafui Kpodo, food biochemist, FRI, Accra.