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Occurrence of Aflatoxin and Aflatoxigenic Molds in Foods and Feed in Spain
V Sanchis1, N Sala1, A Palomes1
1Catedra de Microbiología, E. T. S. I. Agronomos, Universidad Politécnica de Cataluña, Ctra, Huesca km, 3, 25001 Lleida, Spain; Catedra de Microbiologia, E. T. S. I. Agronomos, Universidad Politécnica de Valencia, Cno, de Vera s/n, 46020 Valencia, Spain; and Centro Nacional de Alimentación y Nutrición de Majadahonda, Majadahonda, Madrid, Spain.
Abstract:
A survey was carried out to obtain data on the occurrence of aflatoxin and aflatoxigenic mold contamination of foods in Spain. A variety of commodities amounting to 338 samples were analyzed, comprising cereal grains, mixed feeds, edible nuts, wheat flour for bread-making, biscuits, sliced bread, soya beans and breakfast cereals. The results reveal a rather low incidence of aflatoxin contamination in samples tested. Aflatoxins were detected in 4 of 27 samples of mixed feeds at levels below 5 μg/kg; one sample of peanuts was contaminated with 120 μg aflatoxin B1/kg and 22 μg aflatoxin B2/kg. Aflatoxins B1 and B2 were also detected in a lot of whole maize flour, averaging 8 μg/kg and 3 μg/kg, respectively. Of a total of 288 samples tested, 100% showed variable incidences of fungal contamination. Maize samples were the ones most frequently contaminated with Aspergillus flavus (54.5%). Strains of A. flavus isolated from maize samples also showed the highest proportion of aflatoxigenic molds (17.2%) compared with those isolated from other sources.
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