Search results for " aflatoxin B-1"

showing 2 items of 2 documents

Natural co-occurrence of ochratoxin A, ochratoxin B and aflatoxins in Sicilian red wines

2015

The natural occurrence of ochratoxin A, ochratoxin B, aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin G2 (OTA, OTB, AFB1, AFB2, AFG1, AFG2) in red wines was investigated by HPLC/FLD after immunoaffinity column clean-up in 57 market samples produced in Sicily (Italy). The results showed a very low incidence of these mycotoxins in analysed samples, confirming the high degree of quality and safety of Sicilian red wines. The results indicated 71.9% and 64.9% positive samples for OTA and OTB respectively, with an average level of 0.13 μg l(-1), well below the European maximum permitted levels (MLs). The aflatoxin most frequently detected in the samples was AFG1, present in 57.9% of sample…

Ochratoxin AAflatoxinAflatoxin B1Health Toxicology and MutagenesisOchratoxin BFood ContaminationWineAverage levelaflatoxin G2Toxicologyaflatoxin G1Sensitivity and SpecificityFluorescencechemistry.chemical_compoundAflatoxinsimmunoaffinity columnFood scienceHPLC/FLD analysiMycotoxinSicilyChromatography High Pressure LiquidWineChromatographyPublic Health Environmental and Occupational HealthGeneral ChemistryGeneral MedicineOchratoxinsimmunoaffinity column wine aflatoxin B-2 aflatoxin G(1) ochratoxin B ochratoxin A aflatoxin B-1 aflatoxin G(2) HPLC/FLD analysischemistryaflatoxin B2Maximum Allowable Concentrationochratoxin Aochratoxin BFood Science
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Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines

2010

The capacity of Oenococcus oeni to eliminate ochratoxin A (OTA) from synthetic media in different conditions was studied. Ten tested O. oeni strains removed OTA from the medium but with significant differences depending on the strain, incubation period, and initial OTA level in the medium. Mycotoxin reductions higher than 60% were recorded in 14-day cultures spiked with 2 mu g OTA/l. Toxin removal was independent of bacterial viability and culture medium composition. This is the first study carried out to study OTA removal dynamics by living and heat-inactivated cells of O. oeni. The results aim that this bacterium may be a very useful tool to control OTA in food and beverages. (C) 2009 Els…

Ochratoxin AOchratoxin A removal Oenococcus oeni Food safety lactic-acid bacteria aflatoxin b-1 fluorescence detection liquid-chromatography dairy strains grape juices a content lactobacillus degradation beerbiologyToxinmedicine.disease_causebiology.organism_classificationIncubation periodchemistry.chemical_compoundchemistrymedicineComposition (visual arts)Food scienceMycotoxinBacterial ViabilityBacteriaFood ScienceBiotechnologyOenococcus oeni
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