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  • Title: Aflatoxin determination in commonly consumed foods in Tunisia.
    Author: Ghali R, Khlifa KH, Ghorbel H, Maaroufi K, Hedilli A.
    Journal: J Sci Food Agric; 2010 Nov; 90(14):2347-51. PubMed ID: 20812375.
    Abstract:
    BACKGROUND: To investigate natural aflatoxin occurrence, a total of 180 samples of different foods widely consumed in Tunisia were analysed by an in-house-validated high-performance liquid chromatography method including affinity column clean-up and post-column bromination techniques. RESULTS: The method used appeared to be rapid, selective and reproducible, and its performances were established. Detection limits were 0.05 ng g(-1) for aflatoxin B1 and 0.025 ng g(-1) for aflatoxins B2, G1 and G2. Aflatoxins were detected in all investigated commodities except rice, with an overall contamination frequency of 34.4% and concentrations ranging from 0.1 to 40.6 ng g(-1). Aflatoxin B1 was found in all contaminated samples. Sorghum, spices and nuts were most contaminated. CONCLUSION: This study has provided an effective analytical method for the reliable determination of aflatoxins in food samples. Over one-third of the samples investigated were contaminated with aflatoxins. Sorghum, spices and nuts were most contaminated, whereas rice showed no contamination.
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