Aflatoxins in pozol, a nixtamalized, maize-based food

Autor:	J.A. Méndez-Albores, Ernesto Moreno-Martínez, R.E. Preciado-Ortı́z, G. Arámbula-Villa
Rok vydání:	2004
Předmět:	Aflatoxin Aflatoxin B1 Food Contamination General Medicine Contamination Biology Zea mays Microbiology Contamination rate Aflatoxins Consumer Product Safety Food Microbiology Food science Food Science
Zdroj:	International Journal of Food Microbiology. 94:211-215
ISSN:	0168-1605
DOI:	10.1016/j.ijfoodmicro.2004.02.009
Popis:	To determine whether pozol, a nixtamalized maize-based food was contaminated with aflatoxins, samples of non-fermented pozol were collected during the period November 2002 to April 2003 from local markets at Comitan in Chiapas, Mexico. The samples were analyzed for the presence of aflatoxins. Nineteen out of one hundred and eleven samples were contaminated with aflatoxin B2 (AFB2) and traces of aflatoxin B1 (AFB1). The percentage of samples contaminated with AFB2 in pozol prepared with white maize was 5.4%. Pozol mixed with toasted cacao paste had a contamination rate of 41.5%. No aflatoxins were detected in pozol prepared with yellow maize. It was found that only 1 of 19 contaminated samples had aflatoxin concentrations above 20 ppb.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3422854b8616925dc42a4e0436d16195 https://doi.org/10.1016/j.ijfoodmicro.2004.02.009 Zobrazit plný text záznamu Full Text from ScienceDirect