Evaluating the Impact of on Mycotoxins in Raw Vegan Pumpkin-Sunflower Seed Flour Blends.

A blend with pumpkin and sunflower seed flours was prepared and dried at 41.5 °C for 5 h to create a minimally heat-treated blend for a raw food diet. The blend was inoculated with and to assess the effect of on growth and mycotoxin production. Drying did not affect the content of naturally occurring microorganisms but significantly reduced water activity ( < 0.05) and increased total phenolic content in samples with external microorganisms. content remained unchanged after drying (4.8 log CFU/g), while increased by 1.5 log CFU/g. Principal component analysis showed PC1 explained 95.1% of total variance, driven by mycotoxin production. A significant difference in total mycotoxin was found between samples with alone and those with both and ( < 0.05). Lactic acid bacteria could reduce fusarium mycotoxin risk in raw food diet mixtures.