The frequency of presence of aflatoxin B1 in foodstuffs of vegetable origin
Gojković, Vesna S. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Grujić, Radoslav D. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Ivanović, Marko M. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Marjanović-Balaban, Željka R. (Faculty of Forestry, Banja Luka - Republic of Srpska (Bosnia and Herzegovina)) | Vujadinović, Dragan P. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Vukić, Milan S. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology)
Cereals, nuts and spices are foods that are used in the daily human diet. According to FAO the average consumption of foods of vegetable origin in people’s diet is increasing. Due to inadequate conditions during storage of foods of vegetable origin, there is possibility of contamination by mold that produces mycotoxins. Since the intake of these products in organism has been increased, there is a risk of exposure to mycotoxins and their harmful effect on the consumers’ health. The aim of this study was to determine the presence of aflatoxin B1 in products of vegetable origin (cereals, nuts and spices). Aflatoxin B1 was determined by enzyme-imunochemical method (ELISA), using commercial kit. 38 samples were tested. In 25 analyzed samples, the content of aflatoxin B1 was higher than 1 µg/kg (1 µg/kg is limit of detection). Out of the total number of tested samples, in 18 samples the content of aflatoxin B1 was determined higher than the allowed amount for this product group by the current regulations (2 µg/kg for cereals, 2 µg/kg for nuts and 5 µg/kg for spices).
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