Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread

被引：42

作者：

Lino, C. M. ^{[1
]}

Silva, L. J. G.

Pena, A.

Fernandez, M.

Manes, J.

机构：

[1] Univ Coimbra, Fac Pharm, CEF, Grp Bromatol, P-3000295 Coimbra, Portugal

[2] Univ Valencia, Fac Pharm, Lab Bromatol & Toxicol, E-46100 Valencia, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2007年 / 118卷 / 01期

关键词：

fumonisins B-1 and B-2; maize bread; HPLC;

D O I：

10.1016/j.ijfoodmicro.2007.04.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fumonisin B-1 (FBI) and fumonisin B-2 (FB2) are mycotoxins mainly produced by Fusarium verticillioides, and Fusarium proliferatum, fungi species most commonly isolated from maize. The natural occurrence of FB1 and FB2 in broa, typical Portuguese maize bread, was evaluated in 30 samples. Twenty five were found positive with levels ranging from 142 to 550 mu g kg(-1). The limit established by the European regulations was exceeded by 27% of the samples. The tolerable daily intake for fumonisin B-1, and B-2, alone or in combination, for all of the analysed samples, was lower than 2 mu g kg(-1) body weight per day established by the European Commission. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：79 / 82

页数：4

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