Distribution of aflatoxin contamination in maize samples

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Evaluation of Aflatoxin Contamination in Maize from Mazandaran Province in Iran

  Background: In Iran, maize is cultivated in wide areas including northern provinces. It is one of the most important crops for poultry and livestock feeding, which is susceptible to aflatoxins (AFs) contamination. So, pre-harvest maize samples from Mazandaran province, north of Iran were analyzed for AFs contamination. Objective:   Methods: Thirty-five pre-harvest maize samples were analyzed ...

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Identification of Atoxigenic Aspergillus flavus Isolates to Reduce Aflatoxin Contamination of Maize in Kenya

Probst, C., Bandyopadhyay, R., Price, L. E., and Cotty, P. J. 2011. Identification of atoxigenic Aspergillus flavus isolates to reduce aflatoxin contamination of maize in Kenya. Plant Dis. 95:212-218. Aspergillus flavus has two morphotypes, the S strain and the L strain, that differ in aflatoxin-producing ability and other characteristics. Fungal communities on maize dominated by the S strain o...

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Assessment of Aflatoxin and Fumonisin Contamination of Maize in Western Kenya.

We conducted a survey of aflatoxin and fumonisin in maize in western Kenya. In a regional survey of aflatoxin conducted in 2009 across three agroecological zones within three administrative regions, milled maize samples were collected from 985 patrons of 26 hammer mills. Aflatoxin contamination was detected in 49% of samples and was above the regulatory (10 ppb) in 15% of the samples overall; 6...

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Aflatoxin contamination of groundnut and maize in Zambia: observed and potential concentrations

AIMS The aims of the study were to quantify aflatoxins, the potent carcinogens associated with stunting and immune suppression, in maize and groundnut across Zambia's three agroecologies and to determine the vulnerability to aflatoxin increases after purchase. METHODS AND RESULTS Aflatoxin concentrations were determined for 334 maize and groundnut samples from 27 districts using lateral-flow ...

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ژورنال

عنوان ژورنال: Ciência e Tecnologia de Alimentos

سال: 2004

ISSN: 0101-2061

DOI: 10.1590/s0101-20612004000100014