Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

The occurrence of fungi and mycotoxins in foods modify sensorial properties and represents a health risk for consumers, and the use of natural antimicrobials may be an alternative to reduce this problem. The objective of this study was evaluate the potential of allyl isothiocyanate (AITC) in inhibit the production of mycotoxins in corn kernels by Aspergillus parasticus, Fusarium tricinctum, Fusarium verticillioides, Alternaria alternata and Gibberela zeae. Kernels were treated with gaseous AITC at 50, 100 or 500 μL/L during 48 h in hermetic flasks. Then, flasks were opened for 24 h and 100 g of corn were inoculated with 105 conidia/g of either fungal species. Flasks were kept at 23 °…