Mycotoxins as a risk in the grain food | Zendy

Jovana Matić | Zendy; Jasna Mastilović | Zendy; Ivana Čabarkapa | Zendy; Anamarija Mandić | Zendy

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Mycotoxins as a risk in the grain food

Author(s) -

Jovana Matić,

Jasna Mastilović,

Ivana Čabarkapa,

Anamarija Mandić

Publication year - 2009

Publication title -

zbornik matice srpske za prirodne nauke

Language(s) - English

Resource type - Journals

eISSN - 2406-0828

pISSN - 0352-4906

DOI - 10.2298/zmspn0917079m

Subject(s) - mycotoxin , zearalenone , ochratoxin a , aflatoxin , contamination , food science , food contaminant , european union , food safety , biology , ochratoxins , contaminated food , fusarium , toxicology , botany , microbiology and biotechnology , business , ecology , economic policy

Mycotoxins are toxic secondary metabolites of fungi that contaminate a large variety of foods and have toxic effects on humans. The best protection against mycotoxins is to monitor their presence in food. This paper shows the screening results of mycotoxins present in 76 samples of different groups of grain foods. Samples of grain food were analyzed for contamination with aflatoxins, ochratoxin A, zearalenone, fumonisins and deoxynivalenol. Analysis were conducted using competitive enzyme-linked immunosorbent assay (ELISA). None of the samples was contaminated with aflatoxins. The most predominant mycotoxin was ochratoxin A with the mean level of 4.84 ± 4.49 ppb in 19.7% of the examined samples. Zearalenone, fumonisins, and deoxynivalenol were found in 9.21, 14.5 and 3.9% of the samples, respectively. Mycotoxin content in the investigated samples was compared with the regulations of Serbia and those of the European Union

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