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RESEARCH PRODUCT
Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread
Celeste M. LinoAngelina PenaLiliana J.g. SilvaJordi MañesM. Fernándezsubject
Tolerable daily intakeFusariumVeterinary medicineFusarium proliferatumFood ContaminationFumonisinsZea maysMicrobiologychemistry.chemical_compoundFusariumFumonisinBotanyPrevalenceHumansPoaceaeMycotoxinChromatography High Pressure LiquidFumonisin B2Fumonisin B1PortugalbiologyFumonisins B1 and B2BreadGeneral Medicinebiology.organism_classificationCarcinogens EnvironmentalMaize breadchemistryConsumer Product SafetyFood Sciencedescription
Fumonisin B1 (FB1) and fumonisin B2 (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 B1, and B2, 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. http://www.sciencedirect.com/science/article/B6T7K-4NWCGR3-1/1/44ccb945578af81739ce44d304eb96d6
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-01-01 |