Peanut Butter Food Safety Concerns-Prevalence, Mitigation and Control of Spp., and Aflatoxins in Peanut Butter

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Jul 9

PMID 35804689

Authors

Tapiwa Reward Sithole

Yu-Xiang Ma

Zhao Qin

Xue-De Wang

Hua-Min Liu

Affiliations

Soon will be listed here.

Abstract

Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks.

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