The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey.

Authors :: Set E
Erkmen O
Source :: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2010 Aug-Sep; Vol. 48 (8-9), pp. 2532-7. Date of Electronic Publication: 2010 Jun 19.
Publication Year :: 2010
Abstract: Total aflatoxin (AFT) and aflatoxin B1 (AFB1) contamination, pH and water activity, and mold and yeast counts in unpacked and packed ground red pepper (GRP) and pistachio nut have been studied from September 2008 to February 2009. 17.1% (14/82) and 23.1% (19/82) unpacked GRP were over AFT and AFB1 legal limits, respectively, while only one packed sample was over legal limit of AFB1 by 89.99 ppb. Both of AFT and AFB1 were detected in 50.5% (48/95) of unpacked pistachio nuts with the contamination levels ranging from 0.007 to 7.72 ppb. Mold and yeast counts in unpacked GRP and mold counts in unpacked pistachio nut were detected over legal limits with 5.9% (5/85) and 1.1% (1/95), respectively. These cases call attention to the importance of aflatoxin content in these foods and need strict prohibition in the use of batches containing aflatoxins.<br /> (Copyright (c) 2010 Elsevier Ltd. All rights reserved.)

Subjects :: Aflatoxin B1 analysis
Aspergillus chemistry
Chromatography, High Pressure Liquid
Food Microbiology
Fungi chemistry
Hydrogen-Ion Concentration
Turkey
Yeasts
Aflatoxins analysis
Food Contamination analysis
Piper nigrum chemistry
Piper nigrum microbiology
Pistacia chemistry
Pistacia microbiology

Language :: English
ISSN :: 1873-6351
Volume :: 48
Issue :: 8-9
Database :: MEDLINE
Journal :: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Publication Type :: Academic Journal
Accession number :: 20600537
Full Text :: https://doi.org/10.1016/j.fct.2010.06.027

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