Advances in post-harvest detection and control of fungal contamination of cereals

Description

This chapter examines the relationship between cereal grains during storage and approaches which have been used to minimise fungal spoilage and mycotoxin contamination. The role of abiotic factors such as water availability and temperature and their interactions on ecology of spoilage and mycotoxigenic fungi are discussed. The use of volatile organic compounds (VOCs) as an early indicator of spoilage is also reviewed. The potential for the early detection of initiation of fungal spoilage moulds in stored grain by using CO2 as an early warning is examined in combination with predictive modelling of boundary conditions for growth and toxin production as tools for the development of DSS systems. Control measures including abiotic factors, use of natural preservatives, biocontrol agents, and physical methods such as irradiation, cold plasma treatments, hermetic bag systems and fumigation with ozone (O3) are considered. Finally, the potential of developing real time approaches for better post-harvest management of stored cereals and other commodities are discussed.

Table of contents

1 Introduction 2 Factors affecting the activity of spoilage moulds and mycotoxin contamination 3 Volatiles as an early indicator of spoilage of stored cereals 4 Carbon dioxide monitoring for real-time identification of the risk of spoilage moulds and mycotoxins in stored cereals 5 Control strategies to minimise spoilage and mycotoxin contamination of stored grain: monitoring of relative humidity (RH) and temperature and the use of molecular methods 6 Control strategies: hermetic storage of grain and use of natural compounds 7 Control strategies: biological control and irradiation techniques 8 Control technologies: cold plasma technology and ozone fumigation 9 Conclusions 10 Where to look for further information 11 References