Le più comuni muffe ed i rischi di invasione in funzione del contenuto in umidità in alimenti

Si riporta una tabella di Christensen e Meonuck del 1986.

MICETI

PRODOTTO

% UMIDITA’

Aspergillus restrictus (blue eye) Starchy cereals 14.0 – 14.5
Aspergillus restrictus (blue eye) Soybeans 12.0 – 12.5
Aspergillus restrictus (blue eye) Sunflower, peanuts 8.5 – 9.0
Eurotium glaucus (blue eye) Starchy cereals 14.5 – 15.0
Eurotium glaucus (blue eye) Soybenas 12.5 – 13.0
Eurotium glaucus (blue eye) Sunflowers, peanuts 9.0 – 9.5
A. candidus Starchy cereals 15.5 – 16.0
A. candidus Soybeans 14.5 – 15.0
A. candidus Sunflowers, peanuts 9.0 – 9.5
A. ochraceus Starchy cereals 15.5 – 16.0
A. ochraceus Soybeans 14.5 – 15.0
A. ochraceus Sunflowers 9.0 -9.5
A. flavus Starchy cereals 17.0 – 18.0
A. flavus Soybeans 17.0 – 17.5
Penicillium (blue eye in corn) Starch grains 16.5 – 20.0
Penicillium (blue eye in corn) Soybeans 17.0 – 20.0
Penicillium (blue eye in corn) Sunflower 10.0 – 15.0