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Assessment of mycotoxins co‐occurrence in Italian dried figs and in dried figs‐based products
Author(s) -
Di Sanzo R.,
Carabetta S.,
Campone L.,
Bonavita S.,
Iaria D.,
Fuda S.,
Rastrelli L.,
Russo Mt.
Publication year - 2018
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12536
Subject(s) - ochratoxin a , mycotoxin , beauvericin , aflatoxin , contamination , ochratoxins , fumonisin b1 , food science , food contaminant , ochratoxin , chemistry , fumonisin , european union , dried fruit , biology , ecology , business , economic policy
Abstract The possible contamination by aflatoxins (AFs), ochratoxin A (OTA), fumonisin B 1 (FB 1 ), fusaric acid (FA), and beauvericin (BEA), was investigated in 55 samples of dried figs and dried figs‐based products purchased from the South Italy (Calabria) market. A total of 41 samples showed contamination by at least one of the mycotoxins investigated. Aflatoxin B 1 was found in six samples (0.19 — 8.41 μg/kg) total aflatoxins were found in 13 samples (0.5–17.12 μg/kg), OTA was found in 21 samples (