Natural Occurrence of Aflatoxins in Commercial Cheese
نویسندگان
چکیده
منابع مشابه
Occurrence of Aflatoxins in Food
Mycotoxins are natural contaminants in raw materials, food and feeds [1]. Aflatoxins are toxic metabolites produced by different species of toxigenic fungi, called mycotoxins. The discovery of aflatoxins dates back to the year 1961 following the severe outbreak of turkey “X” disease, in the England, which resulted in the deaths of more than 100.000 turkeys and other farm animals. The cause of t...
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Background and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran. Materials and Methods: OTA levels were...
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A total of 65 maize grain samples , from 7 maize producing areas of Pakistan, were assayed for 14 toxicologically significant mycotoxins viz., aflatoxin B1 (AfB1), aflatoxin B2 (AfB2), aflatoxin G1 (AfG1), aflatoxin G2 (AfG2), zearalenone (ZON), deoxynivalenol (DON), 3acetyl-deoxynivalenol (3A-DON), 15acetyl-deoxynivalenol (15A-DON), nivalenol (NIV), T-2 toxin (T-2), HT-2 toxin (HT-2), diacetox...
متن کاملnatural occurrence of ochratoxin a contamination in commercial spices in tehran
background and objectives: non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. the aim of the current study was to determine the concentration of ochratoxin a (ota) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to iran. materials and methods: ota levels were de...
متن کاملOccurrence of aflatoxins in oilseeds providing cocoa-butter substitutes.
Four oilseeds providing cocoa-butter substitutes--shea, pentadecima, illipe, and salseed--when tested as substrates for aflatoxin production by two strains of Aspergillus parasiticus, gave varying levels of aflatoxin. Aflatoxins were found at low levels occurring naturally in moldy shea-nuts, but none of 21 commercial shea-nut samples contained greater than 20 micrograms of aflatoxin B1 per kg.
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1980
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.21.472