43-2 |
Preventing the post-harvest growth of Fusarium in malting barley |
B. KOTTAPALLI and C. W. Hall. Cereal and Food Sciences, North Dakota State University, P.O. Box 5728, Fargo, ND 58105-5728 Barley with mild Fusarium head blight (FHB) may lead to the production of mycotoxins during malting. Maltsters have strict limits for malt quality which ultimately have severely affected barley production in the USA. Physical methods for treatment of FHB infected barley may prevent mold growth and further mycotoxin production during malting allowing utilization of otherwise good quality barley. Our objective was to evaluate the effects of hot water, UV-C radiation, and electron-beam radiation, on the germinative energy rates (GER) and Fusarium infection rates (FIR) of FHB infected barley. Hot water treatments included four temperatures (45, 50, 55, and 60°C) for 0, 1, 5, 10, and 15 minutes; UV-C radiation included 0, 5, 10, and 15 minutes; and electron-beam radiation included dosages of 0-11.4 kGy. FIR and GER were determined by standard methods. For hot water treatments, at 45°C, reductions in FIR averaged 97% after 10 and upto 15 minutes, with no significant reductions in GER. Significant reduction (25%) in GER occurred at 50°C after 5 minutes. For temperatures 55 and 60°C, significant reductions (48% and 95% respectively) in GER were seen at 1 minute. UV-C irradiation caused no significant reductions in FIR and GER. For electron-beam radiation, significant reduction in the FIR started between 2.3-4.7 kGy. Higher doses (9.2 kGy, and 11.4 kGy) achieved complete reduction (100%) of FIR. GER decreased with increase in the electron-beam dosage. Significant decrease (7%) in GER started at 4.7 kGy. 11.4 kGY caused a larger (32%) reduction in GER. The results suggest that hot water treatments and electron-beam radiation may be effective physical treatments to pasteurize mildly FHB infected barley, allowing the utilization of otherwise good quality barley without safety concerns for mycotoxin production during malting.
Session 43, Food Microbiology: Food mycology
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