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Real-time CO2 monitoring for early detection of grain spoilage and mycotoxin contamination

Summary

This research shows that monitoring carbon dioxide levels in stored grain is a better way to detect dangerous mold contamination than measuring temperature alone. Scientists tested this approach in both small laboratory containers and larger industrial grain silos over nine months, finding that CO2 levels rise rapidly when grain gets wet and fungal contamination begins. This early warning system could help food producers quickly take action to prevent spoilage and contamination with harmful toxins that can make people sick.

Background

Cereals are critical global food commodities frequently contaminated with mycotoxins produced by Aspergillus, Penicillium, and Fusarium species. Effective postharvest storage monitoring is essential to prevent mold spoilage and mycotoxin contamination, which cause significant quality losses in both developed and developing countries.

Objective

To compare real-time CO2, temperature, and relative humidity sensors as indicators for early detection of mold activity and mycotoxin contamination in stored grain, and to evaluate CO2 as a more sensitive early-warning indicator than temperature measurements.

Results

CO2 production increased significantly with grain moisture content and provided earlier detection of spoilage than temperature changes. The artificial hotspot showed rapid CO2 elevation coinciding with mycotoxin accumulation including aflatoxins, deoxynivalenol, and moniliformin, with CO2 concentrations significantly higher in contaminated areas (P<0.001).

Conclusion

Real-time CO2 monitoring is a more sensitive and faster indicator of grain spoilage and mycotoxin risk compared to temperature and humidity measurements alone, with potential for developing threshold-based early-warning systems and decision support systems for stored grain management.
  • Published in:Journal of the Science of Food and Agriculture,
  • Study Type:Experimental Study,
  • Source: 10.1002/jsfa.70151
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