This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Velluti, A. Articles by Ramos, A. J. Search for Related Content Social Bookmarking                         What's this?

Note. Occurrence of Fumonisin B1 in Spanish Corn-Based Foods for Animal and Human Consumption

S. Marín

V. Sanchis

Department of Food Technology, University of Lleida, Avda. Rovira Roure 177, 25198 Lleida, Spain

A. J. Ramos

Department of Food Technology, University of Lleida, Avda. Rovira Roure 177, 25198 Lleida, Spain ajramos{at}tecal.udl.es

This survey describes the fumonisin B ₁(FB1) occurrence in 228 and 58 corn-based food samples from Spain for human and animal consumption, respectively. High-performance liquid chromatography (HPLC) with ophthaldialdehyde derivatization was used for the analysis of FB _1. We detected FB1 in 86% of the samples for animal consumption, ranging from 89–8757 ng/g. Four of these samples had levels of FB ₁> 5000 ng/g but none of them higher than 10,000 ng/g. On the other hand, FB ₁was detected in 23% of the samples for human consumption. The lowest amount of FB ₁found in a positive sample was 16 ng/g, and the highest was 938 ng/g. The most contaminated samples were the wholemeal corn flours, with a range of contamination that varied from 299–938 ng/g.

Key Words: corn • fumonisins • mycotoxins • contamination

Food Science and Technology International, Vol. 7, No. 5, 433-437 (2001)
DOI: 10.1106/5FK9-5JCW-7MTK-RKUT


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?