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Testing for Corn Mold

These Virtual Labs help students learn basic laboratory techniques and practice methods used by lab technicians and researchers in a variety of careers, using specific food science lab processes. The process of testing corn for the presence of aflatoxin. Corn that is intended for consumption by humans or animals must be tested for the presence of the dangerous Aspergillus mold, which produces a toxin. In this virtual lab, look at a sample of corn under black light to see if it glows. Then, grind up the corn, prepare a solution, and use a test strip to determine whether aflatoxin is present. You’ll practice using a pipette, adding solvent to extract toxins, diluting a solution, and maintaining consistent procedures. -------- This work was supported by USDA CSREES and USDA National Institute of Food and Agriculture under two Higher Education Challenge Grant projects: 2008-38411-19055 and 2011-38411-30625. © 2008-2014 NMSU Board of Regents. Collaborating universities South Dakota State University, North Dakota State University and New Mexico State University are all equal opportunity/affirmative action employers and educators. NMSU does not discriminate on the basis of age, ancestry, color, disability, gender identity, genetic information, national origin, race, religion, retaliation, serious medical condition, sex (including pregnancy), sexual orientation, spousal affiliation or protected veteran status in its programs and activities as required by equal opportunity/affirmative action regulations and laws and university policy and rules. For more information please read the NMSU Notice of Non-discrimination. (opens in new window)