A Survey of the Presence of Aflatoxins in Food
2008
Park, M.J. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea), E-mail: [email protected] | Yoon, M.H. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea) | Hong, H.G. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea) | Joe, T.S. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea) | Lee, I.S. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea) | Park, J.H. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea) | Ko, H.U. (Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea)
A survey of total aflatoxin levels was conducted on 158 samples (nuts, fermented foods and their processed products) collected in local markets in Gyeonggi-do and Domestic Internet Site. The total aflatoxins were quantified by the immunoaffinity column clean-up method followed by high performance liquid chromatography (HPLC)-fluorescence detector (FLD). Aflatoxins were found in 45(28.5%) samples including 34 nuts and nut products, 7 soybean pastes, 1 meju, 1 bean product and 2 corn snacks with a range of 0.02~3.96 ㎍/kg. These results show that the contamination level of aflatoxin in foods consumed in Korea is low compared with the standard in Korea Food Code(10 ㎍/kg as aflatoxin B₁). Aflatoxin B₁ content was increased in peanuts and com snacks during storage but it was decreased in doenjang (soybean paste).
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