| Autor: |
Hennigen, M. R., Sanchez, S., Benedetto, N. M. Di, Longhi, A., Torroba, J. E., Soares, L. M. Valente |
| Předmět: |
|
| Zdroj: |
Food Additives & Contaminants; Jan2000, Vol. 17 Issue 1, p55-58, 4p |
| Abstrakt: |
Fumonisins B[sub 1] (FB[sub 1]) and B[sub 2] (FB[sub 2]) were determined in 35 samples of corn flour and corn grits destined for human consumption and purchased directly from Buenos Aires food shops and supermarkets from October 1996 to January 1997 and during the month of January 1998. During the first period of sample collecting, 16 out of 19 samples were found to be contaminated. Considering all 19 samples, contamination levels were between not detected and 1860 ng/g FB[sub 1], and from not detected to 768 ng/g FB[sub 2]. During the second period all 16 samples were found to be contaminated with levels ranging from 75 to 4987 ng/g FB[sub 1], and from not detected to 1818 ng/g FB[sub 2]. The levels of FB[sub 1] and FB[sub 2] in the samples collected during January 1998 were significantly higher than the samples collected during the period from October 1996 to January 1997. No significant difference was found in terms of fumonisin levels between the branded and unbranded samples. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
