# A Preliminary Investigation into Penicillium spp. Growth on Peanuts During Drying and Storage

## TL;DR

This study examines how Penicillium fungi grow on peanuts during storage and drying, finding that temperature significantly affects fungal survival.

## Contribution

The study provides new insights into the survival and inactivation of Penicillium spp. on different peanut types under varying storage and drying conditions.

## Key findings

- Penicillium survived throughout the 30-day storage period, with some samples showing increased fungal levels.
- Fungal inactivation during drying was primarily influenced by temperature, not duration.
- Low-temperature drying treatments were ineffective at reducing fungal presence, posing potential health risks.

## Abstract

Fungal contamination represents a significant threat during peanut storage. In this research, a strain of Penicillium spp. was used as a test microorganism to assess its viability during peanut storage over 30 days at three different temperatures (4, 15, and 25 °C) and at two different inoculum levels (low-2 log CFU/g and high-5 log CFU/g). Two peanut types were tested: the Spanish type and the Virginia type. Independently of spore age, the fungus survived throughout the storage period, and in some samples (low inoculum Virginia-type peanuts) its level increased. In the second phase, four drying treatments, differing in temperature and duration, were tested. Fungal inactivation primarily depended on the temperature, while the duration of the drying process did not have a significant effect. At low temperatures, fungal inactivation was minimal and not statistically significant, suggesting that low-temperature treatments could pose a potential health risk.