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  • Title: Occurrence of aflatoxins B1, B2, G1 and G2 in cooked food components of whole meals marketed in fast food outlets of the city of São Paulo, SP, Brazil.
    Author: Midio AF, Campos RR, Sabino M.
    Journal: Food Addit Contam; 2001 May; 18(5):445-8. PubMed ID: 11358186.
    Abstract:
    Samples of cooked components of regular meals served at fast food outlets of the city of São Paulo, Brazil were analysed for aflatoxins B1, B2, G1 and G2. The 322 samples were composed of prepared traditional Brazilian and ethnic foods in which aflatoxins might be present. Thin-layer chromatography was used for separation of the compounds and their determination was achieved by both long wave UV light and fluorodensitometry. Aflatoxins were detected in 30 samples (9.31% of the total) in a range of 2.80 to 1323 ng/g for B1 + B2 + G1 + G2 with 90th percentiles of 158 (B1 + G1) and 258 (B1 + B2 + G1 + G2). Aflatoxin B1 was detected in all contaminated samples. The contamination levels and frequency of aflatoxins B1 and G1 in positive samples above 20 ng/g in this study are high, indicating that there is a certain degree of exposure of the population to the carcinogenic aflatoxin.
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