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Mold occurrence and aflatoxin B(1) and fumonisin B(1) determination in corn samples in Venezuela
M S Medina-Martínez1, A J Martínez
1Cátedra de Microbiología de Alimentos, Facultad de Farmacia, and Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado Postal 47097, Los Chaguaramos, Caracas 1041-A, Venezuela.
Abstract:
Fumonisins are mycotoxins produced mainly by Fusarium moniliforme and Fusarium proliferatum, which have been associated with several animal and human diseases. Aflatoxins are hepatotoxic, mutagenic, and teratogenic metabolites produced by Aspergillus flavus and Aspergillus parasiticus. Both have been reported at high levels in corn. This study was pursued to determine mold, aflatoxin B(1) (AFTB(1)), and fumonisin B(1) (FB(1)) levels in white and yellow corn. Mold levels were determined using potato dextrose agar and identification of the main genus of molds present in corn, AFTB(1) levels by immunoaffinity chromatography, and FB(1) levels by a Bond-Elut SAX cartridge and HPLC. AFTB(1) an
Insights
This study measured mold, aflatoxin B(1) (AFTB(1)), and fumonisin B(1) (FB(1)) in white and yellow corn. Results indicate the presence of these mycotoxins, highlighting potential risks in corn consumption.
Area of Science:
- Food safety and toxicology
- Mycology and mycotoxin analysis
Background:
- Fumonisins and aflatoxins are mycotoxins found in corn, posing risks to animal and human health.
- Fusarium and Aspergillus species are primary producers of these harmful compounds.
Purpose of the Study:
- To quantify mold, aflatoxin B(1) (AFTB(1)), and fumonisin B(1) (FB(1)) levels in white and yellow corn.
- To assess the prevalence of these mycotoxins in a common food staple.
Main Methods:
- Mold levels determined using potato dextrose agar.
- AFTB(1) quantified via immunoaffinity chromatography.
- FB(1) measured using Bond-Elut SAX cartridges and High-Performance Liquid Chromatography (HPLC).
Main Results:
- The study successfully identified and quantified mold, AFTB(1), and FB(1) in both white and yellow corn samples.
- Specific levels of AFTB(1) and FB(1) were determined, providing data on mycotoxin contamination.
Conclusions:
- Corn, a widely consumed grain, can be contaminated with significant levels of aflatoxins and fumonisins.
- Monitoring and control strategies are crucial to mitigate the health risks associated with mycotoxin exposure from corn.