Determination of aflatoxin B-1 levels in powdered red pepper

Aydin A., Erkan M. E., Başkaya R., Ciftcioglu G. R.

FOOD CONTROL, cilt.18, sa.9, ss.1015-1018, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 9
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodcont.2006.03.013
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1015-1018
  • İstanbul Üniversitesi Adresli: Evet

Özet

Insufficient hygiene conditions during drying, transport and storage stages in the production of red pepper could cause microbiological and mycological growth which could result in the formation of mycotoxins. This study was designed to assess the aflatoxin 131 levels in 100 samples of powdered red pepper randomly obtained from markets in Istanbul using microtitre plate Enzyme Linked Immunosorbent Assay (ELISA). Allatoxin 13, levels were below the minimum detection limit (0.025 mu g/kg) in 32 samples, between 0.025 and 5 mu g/kg in 50 samples, whilst 18 samples had unacceptable contamination levels higher than the maximum tolerable limit (5 mu g/kg), according to the Turkish Food Codex and the European Commission. (c) 2006 Published by Elsevier Ltd.