Determination of aflatoxin B1 levels in peanut butter using an immunoaffinity column clean-up procedure: inter-laboratory study

Food Additives and Contaminants
A PateyJ Gilbert

Abstract

Ten United Kingdom laboratories participated in an evaluation of an immunoaffinity column sample preparation procedure used to prepare aflatoxin B1 containing extracts obtained from peanut butters contaminated by aflatoxins. Each laboratory was sent seven randomly numbered samples of roasted peanut butter which included two sets of undisclosed triplicates. These two peanut butters were naturally contaminated with aflatoxin B1 at levels of about 12 and 35 micrograms/kg. The other sample was a nominal blank peanut butter containing approximately 2 micrograms/kg of aflatoxin B1 which was also employed by participants for recovery experiments. Participating laboratories were instructed to follow a protocol regarding the use of the immunoaffinity columns for extract preparation, but were allowed a free choice of instrumental technique for quantification of aflatoxin levels. Mean recovery for spikes was 72%. Coefficients of variation for the results from the 10 participants for the two contaminated roasted peanut butters were, respectively, 45% (on a mean of 13.6 micrograms/kg) and 36% (on a mean of 37.2 micrograms/kg).

References


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Citations

May 18, 2005·Food Additives and Contaminants·I MarklinderM Olsen
Sep 1, 2012·Food Additives & Contaminants. Part B, Surveillance·Javad FeizyMohammad Asadi
Jan 1, 1992·Society for Applied Bacteriology Symposium Series·M O Moss
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Feb 1, 1995·Immunological Reviews·N Takahata
Oct 13, 2017·Environmental Monitoring and Assessment·M A TayebJ Khairiatul-Mardiana
Nov 10, 2020·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Yu WuSongxue Wang
Nov 26, 2004·Journal of Agricultural and Food Chemistry·Rafael J Garcia-VillanovaM Eugenia Garcia Rosales

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