Assessment of the implementation Degree in Handling Practices Which Contribute to Reducing Fungal Incidence and its Consequent Aflatoxins Production in Peanut Kernels
Sofia G. Cuggino, Alejandra Pérez Agostini

Abstract
The peanut kernel intended for direct human consumption, while this has a high nutritional value, is very likely to be altered at different production stages. Thereby, fungal presence in grains decreases its quality as food and can produce mycotoxins, causing that grains be unfit for consumption. The purpose of this study was to evaluate the implementation degree in those handling practices which contribute to reducing fungal incidence and its consequent aflatoxins production in peanut kernels. Five representative samples of peanut kernels were evaluated. All these of direct consumption at three areas the central zone from Córdoba Province (Argentina). Variables evaluated were: fungal incidence, aflatoxins content, and implementation percentage in handling practices related to aflatoxins contamination. Determinations were carried out through a variance analysis model, with which areas as fixed effects about said model were compared to detect significant differences; between means, ANOVA was performed; and for comparisons, Tukey test (p<0.05); at last, correlations were calculated. Fungal incidence levels remained not directly related to aflatoxins concentration. The higher implementation percentage the GAP was associated with lower aflatoxins concentration, even if environmental conditions were predisposing.

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