CAC/RCP 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts
1. SCOPE
1. This document is intended to provide guidance for all interested parties producing and handling peanuts for entry into international trade for human consumption. All peanuts should be prepared and handled in accordance with the Recommended International Code of Practice – General Principles of Food Hygiene1, which are relevant for all foods being prepared for human consumption. These codes of practice indicate the measures that should be implemented by all persons that have the responsibility for assuring that food is safe and suitable for consumption.
2. DEFINITIONS
2. “Blows” (Pops) means in-shell nuts which are unusually light in weight due to extensive damage from physiological, mould, insect, or other causes and which can be removed, for example, by an air-separation process.
3. “Curing” means drying of the in-shell peanuts to a safe moisture level.
4. “Farmers stock” peanuts means in-shell peanuts as they come from farms, after separation from the vines by hand and/or mechanical means.
5. “Safe water activity” means a water activity of in-shell peanuts and shelled peanuts that will prevent growth of micro-organisms normally present in the harvesting, processing, and storage environment.
6. Water activity (aw), is a measure of free moisture in a product and is the water vapour pressure of the substance divided by the vapour pressure of pure water at the same temperature. Water activities above 0.70 at 25 degrees Celsius (77 ° Fahrenheit) are ‘unsafe’ as far as growth of Aspergillus flavus and Aspergillus parasiticus and possible aflatoxin production are concerned.
