Aspergillus flavus and other Aspergillus species can grow and produce aflatoxin under the right growth conditions. As a result aflatoxins contaminate a large variety of food around the world.
Risk factors for growth of an Aspergillus species:
(1) suitable medium (peanuts, grains, legumes, rice, corn, other)
(2) large inoculum
(3) damage to the outer covering during harvesting or by insects
(4) improper drying and/or high humidity (> 70%)
(5) temperature (around 25°C or 77°F)
(6) aerobic environment (oxygen >= 1% of the atmosphere)
(7) incubation period (7 days or more)
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