In this paper, the effect of infrared (IR) roasting conditions on Aflatoxins and total counts of two types of Iranian pistachio kernels, long and round, was studied. The optimized roasting conditions, 70 V for round pistachios and 90 V for long pistachios with 10 cm distance from IR source were used. Naturally Aflatoxin-contaminated kernels were supplied and roasted. Microbiological an...

Food security involves not only ensuring access to adequate food, but also that the food is nutritious and free from contaminants can harm human health. Aflatoxins, produced by fungi Aspergillus flavus A. parasiticus, are one example of a contaminant pose threat security. To address this issue, it important implement effective management practices throughout chain, field table, minimize risk af...

wheat flour is a commodity with a high risk of aflatoxins (afs) contamination. during the bread making there are many processes that can affect the afs stability. the effect of bread making process using different yeast types on afs levels was investigated. for this purpose, standards of afs including b and gwere added to flour and then bread loaves were prepared. three types of commercially av...

wild grasses are the most important primary feedstuffs which are susceptible to contamination with toxigenic fungi belonging to aspergillus spp. in order to explore diversity of aspergillus species associated with the inflorescences of gramineous weeds, infected inflorescences were collected from wild grasses in western parts of iran. fifty-six aspergillus isolates were obtained from all diseas...

background: aflatoxins are fungal toxins which may be present in some foods and due to their negative health effects, represent a major concern for humans and food industries. in the present study, total aflatoxin contamination in products from eight feed materials production centers located in qom city of iran were evaluated by an elisa technique in november 2012. methods: a total of 40 feed s...

Aflatoxins are food-borne secondary toxic fungal metabolites produced during the growth of Aspergillus flavus and A. parasiticus. Aflatoxins are well known hepatotoxic, hepatocarcinogenic and mutagenic agents. These effects are mainly due to adduct formation with DNA, RNA and protein. In addition, it also causes lipid peroxidation as well as oxidative damage to DNA. AFB1 possess genotoxic poten...

The analysis of aflatoxins in food matrices such as grain and nuts is an important task for the food industry to ensure product safety. This Application Note shows the analysis of the four major aflatoxins after sample preparation using an immunoaffinity column, post column UV derivatization, and fluorescence detection. We show that with this method the LOD and LOQ required from the regulatory ...

Thirty mycotoxins and 5 chemically modified toxins were tested for DNA-attacking ability in the rec assay using the recombination-deficient mutant of Bacillus subtilis M45 (rec-) and the parent strain H17 (rec+). Six Penicillium toxins (citrinin, penicillic acid, patulin, (-)-luteoskyrin, (+)-rugulosin, and PR-toxin), 5 Aspergillus toxins (aflatoxins B1 and G1, sterigmatocystin, O-acetylsterigm...

A highly sensitive analysis method for six aflatoxins (aflatoxin B₁, B₂, G₁, G₂, M₁ and aflatoxicol) in rainbow trout muscle and liver was developed. Aflatoxins (AFs) were extracted with acetonitrile-water (9 : 1), purified on an immunoaffinity column, and subjected to HPLC with fluorescence detection after post-column photochemical derivatization. The recoveries of AFs at 0.05 μg/kg spiking le...