Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco

被引：224

作者：

Zinedine, A.

Brera, C.

Elakhdari, S.

Catano, C.

Debegnach, F.

Angelini, S.

De Santis, B.

Faid, M.

Benlemlih, M.

Minardi, V.

Miraglia, M.

机构：

[1] Italian Natl Inst Hlth, Natl Ctr Food Qual & Risk Assessment, GMOs & Mycotoxins Unit, I-00161 Rome, Italy

[2] Natl Inst Hyg, Toxicol Lab, Rabat, Morocco

[3] IAV Hassan 2, Dept Food Microbiol & Biotechnol, Rabat, Morocco

[4] Fac Sci Dhar El Mahrez, Lab Environm Microbiol, Fes, Morocco

来源：

FOOD CONTROL | 2006年 / 17卷 / 11期

关键词：

mycotoxins; occurrence; Morocco;

D O I：

10.1016/j.foodcont.2005.06.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sixty samples of cereals (20 of corn, 20 of barley, and 20 of wheat) and 55 samples of spices (14 of paprika, 12 of ginger, 14 of cumin, and 15 of pepper) purchased from popular markets of Rabat and Sale in Morocco were analyzed for mycotoxins. Cereals samples were all analyzed for ochratoxin A (OTA). The average levels of contamination were 1.08, 0.42, and 0. 17 mu g/kg for corn, wheat, and barley, respectively. Samples of corn were also analyzed for zearalenone (ZEA) and fumonisin B-1 (FB1) the average contaminations were 14 and 1930 mu g/kg, respectively. Co-occurrence of OTA, FB1, and ZEA was also checked. Spices samples were analyzed only for aflatoxins (AFs) and the average contaminations found for aflatoxin B-1 (AFB(1)) were 0.09, 0.63, 2.88 and 0.03 mu g/kg for black pepper, ginger, red paprika and cumin, respectively. The higher level of contamination was found in red paprika (9.68 mu g/kg). The present report is the first one ever drafted on the natural co-occurrence of OTA, FB1 and ZEA in cereals and on the occurrence of AFs in spices from Morocco. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：868 / 874

页数：7

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