Investigation of aflatoxin contamination in maize flour consumed in Giresun, Turkey

Şengül, Ümit; Yalçın, Emine; Şengül, Bünyamin; Çavuşoğlu, Kültiğin

doi:10.3920/qas2015.0672

Cited by 4 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2. b-Fungal identification: Pure cultures seven days old were identified at the genus or species level was carried out according to the cultural and morphological characters with the help of available literature found principally in publications by [27] for the genus Aspergillus, [5] for the genera of imperfect [29] for Aspergillus and Penicillium). The frequency of identified fungal species was calculated according to the number of isolates of a genus or species/total number of fungal isolates x 100.…”

Section: -Mycoflora Analysismentioning

confidence: 99%

Detection and analysis of mycoflora associated corn and wheat flours and their toxins

Ahmed,

embaby,

Abdelbaqey

et al. 2024

Benha Journal of Applied Sciences

View full text Add to dashboard Cite

Corn and wheat flours are a significant part of the daily diet for millions of people. This work aimed to detect all the fungal flora associations and determine the mycotoxin production in the local corn and wheat flours. All corn and wheat flours were packed in 50kg bags as commercial presentations of each type. Samples were collected from three localities area. These samples were analyzed for mycoflora contaminant using the Potato dextrose agar (PDA) method and tested for mycotoxins production by using HPLC technique for the separation process. The results indicated that, total fungal counts yielded 138 isolates belonging to 40 isolates from corn flour samples, equal to 29%, and 98 isolates from wheat flour samples, equaling 71%. Location (Z) gave a higher total fungal count with corn flour samples which recorded 34 isolates, equal to 85%, followed by location (A), which gave six isolates, equal to 15%. Corn flour samples collected from location (B) were better than others which recorded zero fungal flora percent. On the other hand, location (B) was the most total fungal count isolated from wheat flour samples which record 60 isolates equal 61.2% followed by location (A) which gave 32 isolates equal 32.7% and location (Z) which record 6 isolate equal 6.1%. Five fungal species belonging to three fungal genera were identified from different corn flour samples i. e. Aspergillus niger, A. flavus, A. parasiticus, Fusarium moniliform and Penicillium spp. Aspergillus flavus was the most fungal frequency occurred. Whereas seven fungal species belonging to five fungal genera were identified from different wheat flour samples. These are Alternaria alternate, Aspergillus niger, A. flavus, A. parasiticus, Fusarium moniliform, Penicillium sp., and Rhizopus stolonifer. Detection of mycotoxins presented that, only aflatoxins were produced by some isolates of A. flavus and A. parasiticus. From wheat flour, A. flavus isolate No. A/N/ 5 gave 0.59 ng/g of total aflatoxins, A. flavus isolate No. A/N/ 6 gave 0.71 ng/g of total aflatoxins and A. parasiticus (isolate No. A/N/ 94) gave 0.66 ng/g of total aflatoxins respectively. From corn flour, only Aspergillus flavus No. Z/N/ 22 which isolated gave 0.81 ng/g of total aflatoxins. Fumonisin B 1 was not detected.

show abstract

Section: -Mycoflora Analysismentioning

confidence: 99%

Detection and analysis of mycoflora associated corn and wheat flours and their toxins

Ahmed,

embaby,

Abdelbaqey

et al. 2024

Benha Journal of Applied Sciences

View full text Add to dashboard Cite

show abstract

“…The growth of aflatoxin-producing fungi and level production of toxins in food is related to fungal species, composition of the food, the percentage of active water, temperature and relative humidity [31].…”

Section: Introductionmentioning

confidence: 99%

Global systematic review and meta-analysis on prevalence and concentration of aflatoxins in peanuts oil and probabilistic risk assessment

Fakhri

Omar

Mehri

et al. 2022

Reviews on Environmental Health

View full text Add to dashboard Cite

Exposure to mycotoxins in food is largely unavoidable, and concerns about their health effects are growing. Consumption of vegetable oils such as peanuts oil has increased, hence several studies have been conducted on concentration of aflatoxins (AFs) in peanuts oil. Search was performed in Scopus and PubMed databases on prevalence and concentration of AFs in peanuts oil from 1 January 2005 to 15 April 29, 2022. Prevalence and concentration of AFs in peanuts oil was meta-analyzed based on country and type of AFs subgroups. In addition, health risk was calculated using monte carlo simulation method. Pooled prevalence of AFB1 in peanuts oil was 47.9%; AFB2, 46.45%; AFG1, 46.92% and AFG2, 54.01%. The Overall prevalence of AFTs was 49.30%, 95%CI (35.80–62.84%). Pooled concentration of AFB1 in peanuts oil was 2.30 μg/kg; AFB2, 0.77 μg/kg; AFG1, 0.07 μg/kg; AFG1, 0.28 μg/kg. The sort of country based on mean of MOEs in the adults consumers was Japan (47,059) > China (17,670) > Ethiopia (7,398) > Sudan (6,974) > USA (1,012) and sort of country based on mean of MOEs in the children was Japan (120,994) > China (46,991) > Ethiopia (19,251) > Sudan (18,200) > USA (2,620). Therefore, adults consumers were in considerable health risk in Ethiopia, Sudan and USA and for children in USA (MOE < 10,000).

show abstract

Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market

Skendi

Παπαγεωργίου

Irakli

et al. 2019

J Consum Prot Food Saf

View full text Add to dashboard Cite

Investigation of aflatoxin contamination in maize flour consumed in Giresun, Turkey

Cited by 4 publications

References 32 publications

Detection and analysis of mycoflora associated corn and wheat flours and their toxins

Detection and analysis of mycoflora associated corn and wheat flours and their toxins

Global systematic review and meta-analysis on prevalence and concentration of aflatoxins in peanuts oil and probabilistic risk assessment

Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market

Contact Info

Product

Resources

About