Determination of Aflatoxin B1 levels in powdered red pepper

Aydın, Ali; Erkan, Mehmet Emin; Başkaya, Ruhtan; Çiftçioğlu, Gürhan

doi:10.1016/j.foodcont.2006.03.013

Cited by 109 publications

(58 citation statements)

References 8 publications

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“…Poor sanitation and handling conditions during the harvest, drying, transport and storage stages of cereal production can result in fungal contamination and subsequent formation of mycotoxins (Aydin et al 2007). Turkey has encountered aflatoxin contamination in various foods exported and/or consumed in the country (Aydin et al 2007;Camlibel 1995).…”

Section: Types and Concentrations Of Mycotoxins In Turkish Ricementioning

confidence: 99%

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Mycotoxin levels and incidence of mould in Turkish rice

Aydın

Aksu

Günşen

2010

Environ Monit Assess

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One hundred unpackaged rice samples, each weighing 500 g, were randomly collected at retail stores and open markets in the largest rice growing area (Thrace) in Turkey and analysed for mould counts, predominant mould genera, moisture content and mycotoxin levels. Mould counts ranged from 1.0 × 10(1) to 1.5 × 10(4) cfu/g in 70 of 100 samples, and the correlation between moisture content and mould count was significant (p ≤ 0.05). Aspergillus spp. and Penicillium spp., potential mycotoxin producers, were the dominant moulds. In one area from which samples were collected, the mycotoxin content of rice was found to be positively correlated with moisture content; samples with higher moisture also contained higher numbers of moulds. The levels of total aflatoxins, aflatoxin B1 and ochratoxin A were higher than the maximum tolerable limits (4, 2 and 3 μg/kg, according to the EC Regulation and the Turkish Food Codex) for 32, 14 and 30 of 100 rice samples, respectively. This is the first comprehensive report of ochratoxin A levels in rice grown in Thrace, Turkey.

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Section: Types and Concentrations Of Mycotoxins In Turkish Ricementioning

confidence: 99%

“…Turkey has encountered aflatoxin contamination in various foods exported and/or consumed in the country (Aydin et al 2007;Camlibel 1995). The levels of mycotoxin contamination in Turkish rice samples examined in our study are shown in Table 4.…”

Section: Types and Concentrations Of Mycotoxins In Turkish Ricementioning

confidence: 99%

Mycotoxin levels and incidence of mould in Turkish rice

Aydın

Aksu

Günşen

2010

Environ Monit Assess

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“…with mycotoxins has been described in several surveys of retail markets in Australia (Klieber, 2001), Belgium (Goryacheva et al, 2006), Canada (Scott & Kennedy, 1973), China (Hu, Zhang, & He, 2006), Egypt (El-Kady, El-Maraghy, & Mostafa, 1995), Hungary (Fazekas, Tar, & Kovács, 2005;Sawinsky, Halász, & Hornok, 1988), India (Reddy, Mayi, Reddy, Thirumala-Devi, & Reddy, 2001;Scott & Kennedy, 1973;Thirumala-Devi et al, 2000), Japan (Tabata et al, 1993), Morocco (Zinedine et al, 2006), Pakistan (Shamsuddin, Khan, Khan, Ahmad, & Ahmed, 1995), Portugal (Martins, Martins, & Bernardo, 2001), Russia (Goryacheva et al, 2006), Singapore (Scott et al, 1973), the Netherlands (Goryacheva et al, 2006), Turkey (Aydin, Erkan, Baskaya, & Giftcioglu, 2007;Bircan, 2005;Colak, Bingol, Hampikyan, & Nazli, 2006;Erdogan, 2004) and the United Kingdom (Garner, Whattam, Taylor, & Stow, 1993;Macdonald & Castle, 1995;Patel, Hazel, Winterton, & Mortby, 1996).…”

Section: Introductionmentioning

confidence: 99%

Co-occurrence of aflatoxins, ochratoxin A and zearalenone in Capsicum powder samples available on the Spanish market

et al. 2010

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“…The most common AF are B 1 , B 2 , G 1 , and G 2 , which often co-occur in food and represent total AF. Species within the genus Aspergillus, specifically Aspergillus flavus and Aspergillus nominus, produce these mycotoxins (Bennett and Klich 2003;Aydin et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Aflatoxin concentrations in chilies vary depending on variety

et al. 2011

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Aflatoxin (AF) contamination was determined in 40 chili samples, representing 3 varieties from Punjab, Pakistan, by HPLC with fluorescence detection. Total AF were determined in varieties Longi (n = 15), Wonder hot (n = 12), and Skyline 1 (n = 13), and the concentrations were high in some samples. AF were detected in 9 (60%), 8 (67%), and 7 (54%) of Longi, Wonder hot, and Skyline 1 samples, respectively; concentration ranged from 4.7 to 34.6, 1.0 to 14.3, and 7.8 to 15.6 lg/kg, respectively. The percentage of samples greater than the European Union statutory limit for AFB 1 and total AF in spices were 53% and 53%, 53% and 8%, and 53% and 38% for Longi, Wonder hot, and Skyline 1, respectively. Significant differences at a \ 0.05 between mean concentration of AF in Longi (15.9 ± 0.6 lg/kg) and Wonder hot (5.8 ± 0.3 lg/ kg) were determined. In conclusion, choosing the variety demonstrating the lowest AF concentration from various chili samples will assist in improving product quality. This preferred variety is Wonder Hot as described herein.

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Determination of Aflatoxin B1 levels in powdered red pepper

Cited by 109 publications

References 8 publications

Mycotoxin levels and incidence of mould in Turkish rice

Mycotoxin levels and incidence of mould in Turkish rice

Co-occurrence of aflatoxins, ochratoxin A and zearalenone in Capsicum powder samples available on the Spanish market

Aflatoxin concentrations in chilies vary depending on variety

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