THE OCCURRENCE OF MYCOTOXINS IN CEREALS AND CEREAL PRODUCTS PRESENT IN RETAIL OUTLETS IN THE PROVINCE OF PODKARPACIE
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 6
Abstract
The objective of this study was to determine the content of the following micotoxins: aflatoxin B1, the sum of B1, B2, G1, and G2 aflatoxins, A ochratoxin (OTA), deoxynivalenol (DON), and zearalenone (ZEA) in cereals and cereal products present in the retail market in the Province of Podkarpacie. The highest average content of deoxynivalenol (DON) was determined in the cereal grain and flour. Additionally, in the case of one sample of flour, the maximum concentration of the mycotoxin (784 μg/kg) analyzed exceeded the permissible level of 750 μg/kg. The concentration of zearalenone (ZEA), determined in the cereal grain and cereal products, was evidently lower than the content of deoxynivalenol. It was found that in no samples analyzed, the content of this micotoxin exceeded the assumed permissible limit thereof. The highest concentration of A ochratoxin (OTA) occurred in the cereal grain (1.23 μg/kg) and flour (1.44 μg/kg). As for the pasta samples tested, it was proved that in 6.6 % of the studied material, the concentration of A ochratoxin (OTA) exceeded the recommended value. The average content of B1 aflatoxin in cereal products did not exceed the assumed permissible level. Only in 9.5% of the pasta samples analyzed, the concentration of the latter mycotoxin exceeded twofold the permissible limit. The highest average content of the sum of B1, B2, G1, and G2 aflatoxins was in the flour samples (0.77 μg/kg). The average content of those mycotoxins in all other cereal products tested was equal (0.30 μg/kg) and did not exceed the permitted values.
Authors and Affiliations
Renata Stanisławczyk, Mariusz Rudy, Bernadetta Świątek
Keywords
Related Articles
- EP ID EP137263
- DOI 10.15193/zntj/2010/73/058-066
- Views 70
- Downloads 0
ANTIMICROBIAL FOOD PACKAGINGS
The increasing consumer demand for safety, healthy, minimally processed food and for its longer shelf- life forces the food industry to introduce, among other things, active packagings including antimicrobial food pack...
WPŁYW DODATKU RAZÓWKI OWSIANEJ NA CECHY JAKOŚCIOWE CHLEBA PSZENNEGO
Celem pracy było określenie wpływu dodatku razówki owsianej (odmiany SAM i STH 6905) na przebieg technologii wypieku chleba pszennego (wydajność ciasta, wydajność chleba, upiek, strata piecowa całkowita), właściwości f...
THERMAL INACTIVATION OF GEOBACILLUS STEAROTHERMOPHILUS SPORES UNDER STERILIZATION PROCESS
The objective of this study was to compare and assess various thermal sterilization methods of environment based on the inactivation of Geobacillus stearothermophilus spores present therein. Gebacillus stearothermophil...
CHOSEN QUALITY FACTORS OF SOPOCKA TENDERLOINS PACKAGED UNCHILLED (MODEL RESEARCH)
In order to increase their shelf life, cured meat elements to be use for the production of Sopocka Tenderloins were coated with bacteriostatic substances: sodium lactate, potassium sorbate, mixture of sodium lactate and...
SUGAR COMPOSITION OF APPLE CULTIVARS AND ITS RELATIONSHIP TO SENSORY EVALUATION