Contamination of raw materials and food products with mycotoxins in Serbia
2008
Matić, J., Institute for Food Technology, Novi Sad (Serbia) | Mandić, A., Institute for Food Technology, Novi Sad (Serbia) | Mastilović, J., Institute for Food Technology, Novi Sad (Serbia) | Mišan, A., Institute for Food Technology, Novi Sad (Serbia) | Beljkaš, B., Institute for Food Technology, Novi Sad (Serbia) | Milovanović, I., Institute for Food Technology, Novi Sad (Serbia)
Mycotoxins are secondary fungal metabolites with structural and toxicological properties that induce a variety of toxic and carcinogenic effect when food contaminated with these compounds is ingested. The occurrence of mycotoxins in agricultural commodities depends on the conditions under which a particular crop is grown, harvested or stored. Mycotoxins are stable under most food processing conditions and therefore, persist to the final products. It is, therefore, impossible to eliminate them once the foodstuffs are contaminated. The best protection against mycotoxins is monitoring their presence in feeds and foods. The aim of this work was to determine the content of aflatoxins and ochratoxin A levels in samples of ground paprika and condiments; and content of aflatoxins, ochratoxin A and zearalenone in samples of unprocessed maize, maize based breakfast cereals, maize flour and cereal flour, with regards to maximum tolerable limits in Serbia and European Union. Samples were analyzed by the ELISA (enzyme-linked immunosorbent assay) method. The predominant mycotoxins was zearalenone, who was detected in 37,8% analyzed samples. Aflatoxins were detected in 25.2% of the samples and ochratoxina A in 24.4% of the samples.
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