Search results for " Aflatoxin B1"
showing 3 items of 3 documents
Occurrence of aflatoxins in feedstuff, sheep milk and dairy products in Western Sicily
2003
Samples of feedstuffs (15), milk (40), and cheese (30) coming from sheep and dairy farms (23) or market in WesternSicily were analyzed for their respective content of aflatoxin B1 (AFB1) and M1 (AFM1) to evidence any possible indirectmycotoxin contamination risk to the consumer. Analyses using HPLC and fluorescence detection were performed afterimmunoaffinity column sample extraction and cleanup; AFM1 was detected in 30% of the milk samples at levels rangingfrom 4 to 23 ng/l and in 13% of the cheeses from 21 to 101 ng/kg; in the feed the AFB1 ranged from None of the contaminated samples exceeded the legal limits set down by the European Union for milk (50 ng/l) and feed(5 μg/kg ), or tha…
Microbiological and safety evaluation of green table olives marketed in Italy
2011
The microbiological and safety conditions of green table olives sold on the Italian market were evaluated on 40 samples, 20 loose and 20 packed in containers, purchased at street markets and supermarkets. The olives were analyzed for microflora and food safety indices, and for aflatoxin B1 and ochratoxin A occurrence, and the results showed acceptable security. There was wide heterogeneity in the microflora, the numerical values being in relation to the olive type. The microbial population was dominated by the yeasts and lactic bacteria responsible for the fermentation process, and their numbers, together with the metabolic activity, led to conditions unfavorable for the development of path…
Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin
2021
The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bio…