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.
Full text available in English in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_7_16.pdf
| 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. |
Renata Stanisławczyk
Katedra Przetwórstwa i Towaroznawstwa Rolniczego
Uniwersytet Rzeszowski
ul. Zelwerowicza 4
35-601 Rzeszów
Poland
e-mail: rstanisl@univ.rzeszow.pl