Multi-mycotoxin contamination of couscous semolina commercialized in Morocco.

6533b82dfe1ef96bd12909b5

RESEARCH PRODUCT

Multi-mycotoxin contamination of couscous semolina commercialized in Morocco.

Mónica Fernández Franzón Lara Manyes Abdellah Zinedine Jordi Mañes

subject

Ochratoxin A Aflatoxin Flour Food Contamination Biology Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Aflatoxins Fusarium Food science Mycotoxin Zearalenone 04 agricultural and veterinary sciences General Medicine Mycotoxins 040401 food science Ochratoxins Beauvericin Morocco T-2 Toxin chemistry Enniatin Food Science Sterigmatocystin Food contaminant

description

The multi-mycotoxin contamination of ninety-eight (98) couscous semolina samples collected from various areas in Morocco was investigated in this study. Samples were surveyed for the presence of 22 mycotoxins (four aflatoxins, ochratoxin A, diacetoxiscyrpenol (DAS), three fumonisins, beauvericin (BEA), deoxynivalenol (DON), 15-acetyl-deoxynivalenol (15-ADON), 3-acetyl-deoxynivalenol (3-ADON), nivalenol (NIV), sterigmatocystin (STG), zearalenone (ZEA), four enniatins, T-2 and HT-2 toxins). Results showed that 96 out of 98 total couscous samples (98%) were contaminated by at least one mycotoxin. Enniatin B (ENB), Enniatin B1 (ENB1), Enniatin A1 (ENA1) and zearalenone (ZEA) have shown the highest incidences in contaminated samples. The dietary exposure was estimated to be 1.02, 0.57, 0.06, 0.57 and 0.3μg/kgbw/day for the sum of (DON+3-ADON+15-ADON), fumonisins (FB1+FB2+FB3), the sum of (T2+HT-2), NIV and ZEA, respectively.

year	journal	country	edition	language
2015-08-26	Food chemistry

10.1016/j.foodchem.2016.07.098 https://pubmed.ncbi.nlm.nih.gov/27507496

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