Nauka Przyroda Technologie

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Renata Stanisławczyk, Mariusz Rudy, Bernadetta Świątek
The occurrence of aflatoxins in selected spices and dried fruits
Summary.

Mycotoxins are toxic substances formed by fungi which are a potential danger for human and animal health. The aim of this study was to determine the contamination with the aflatoxin B1 and aflatoxins sum B1, B2, G1, G2 in selected spices and dried fruits available in trade in the Podkarpackie province. The studies confirm the widespread occurrence of aflatoxin B1 and aflatoxins sum B1, B2, G1, G2 in spices, spices mixtures and dried fruits, however, in none of the tested samples there was exceeded the permissible concentration of aflatoxin B1 and aflatoxins sum B1, B2, G1, G2. The highest content of aflatoxin B1 was determined in red pepper and universal spices mixture while the smallest in figs and raisins. The monitoring of aflatoxins sum B1, B2, G1, G2  showed similar results. The highest level was determined in universal spices mixture and in red pepper.

Key words: mycotoxins, aflatoxin B1, B1, B2, G1, G2 aflatoxins sum, spices, dried fruits
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom7/zeszyt1/art_16.pdf

For citation:

MLA Stanisławczyk, Renata, et al. "The occurrence of aflatoxins in selected spices and dried fruits." Nauka Przyr. Technol. 7.1 (2013): #16.
APA Renata Stanisławczyk1, Mariusz Rudy1, Bernadetta Świątek2 (2013). The occurrence of aflatoxins in selected spices and dried fruits. Nauka Przyr. Technol. 7 (1), #16
ISO 690 STANISłAWCZYK, Renata, RUDY, Mariusz, ŚWIąTEK, Bernadetta. The occurrence of aflatoxins in selected spices and dried fruits. Nauka Przyr. Technol., 2013, 7.1: #16.
Corresponding address:
Renata Stanisławczyk
Katedra Przetwórstwa i Towaroznawstwa Rolniczego
Uniwersytet Rzeszowski
ul. Zelwerowicza 4
35-601 Rzeszów
Poland
e-mail: rstanisl@univ.rzeszow.pl
Accepted for print: 15.01.2013