052-058 Pitt
نویسنده
چکیده
Introduction and background Aflatoxins are a hazard in foods because they are potent carcinogens, capable of causing cancer in nearly all animal species studied. Aflatoxins are also acute, chronic and genotoxic poisons (1). In addition, recent evidence suggests strongly that aflatoxins can be immunosuppressive (2). The primary sources of aflatoxins are the common fungi Aspergillus flavus and the closely related species A. parasiticus. A. flavus is very common in tropical and subtropical regions of the world, and is particularly associated with peanuts and other nuts, and with maize and other oilseeds. A. parasiticus is primarily associated with peanuts, and has a more restricted distribution (3). Many countries have established very low maximum permitted levels of aflatoxins in foods, usually in the range of 1 to 25 μg/kg total aflatoxin (4). The Codex Committee on Food Additives and Contaminants of the Codex Alimentarius Commission has recommended to this Commission that the limit for foods in international trade be set at 15 μg/kg total aflatoxins. Aflatoxins are readily detected by a very strong fluorescence in ultraviolet light. Analyses may be performed using thin layer chromatography, high performance liquid chromatography or immunoassays (5, 6).
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تاریخ انتشار 2004