Mold Content of Commercial Popcorn
Abstract:Internal mold infection levels for microwave yellow popcorn, nonmicrowave white popcorn, nonmicrowave yellow popcorn and specialty popcorn were determined by direct plating of kernels on Dichloran–rose bengal–chloramphenicol agar (DRBC), Dichloran–18% glycerol agar (DG-18), Aspergillus flavus/parasiticus agar (AFPA) and Czapek's iprodione agar (CZID). The total percentage of mold-infected kernels was low in microwave yellow popcorn (5.9%) and nonmicrowave yellow popcorn (7.3%), but somewhat higher in specialty popcorn (13.6%) and nonmicrowave white popcorn (15.1%). Of the molds found, Fusarium species predominated in the microwave yellow popcorn (54.2%) and nonmicrowave white popcorn (66.2%), whereas Aspergillus species predominated in the nonmicrowave yellow popcorn (43.8%) and specialty popcorn (52.9%). Of the Fusarium species isolated, F. moniliforme was the predominant species in all types of popcorn including microwave yellow (70.4%), nonmicrowave white (70.4%), nonmicrowave yellow (72.3%) and specialty popcorn (85.7%). Other Fusarium species found were F. proliferatum, F. semitectum, F. subglutinans, F. anthophilum, and F. graminearum. The presence of the Aspergillus flavus-parasiticus group was negligible in the popcorn samples evaluated. No significant differences were found among media in enumerating total mold infection levels. DG-18 was found to be effective in enumerating Aspergillus species, but ineffective in enumerating Fusarium species from popcorn. No significant differences were found among other media in enumerating Aspergillus and Fusarium species.
Document Type: Research Article
Affiliations: 1: Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583-0919 USA 2: Department of Biometry, University of Nebraska-Lincoln, Lincoln, Nebraska 68583-0919 USA
Publication date: September 1, 1995
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- Ingenta Connect is not responsible for the content or availability of external websites