The occurrence of aflatoxins in mustard and mustard products

Food Additives and Contaminants
S S Sahay, T Prasad

Abstract

Natural occurrence of aflatoxins at concentrations of 750, 87 and 1420 micrograms/kg was recorded in 44, 33 and 80 samples out of 100 samples each of seeds, oil and cakes of mustard respectively. Out of 17 species of fungi isolated from mustard seeds, percentage incidence of the Aspergillus flavus group was maximum during monsoon and summer. Twenty-five per cent of isolates (out of 1143 isolates screened) of the A. flavus group were toxigenic, producing different components of aflatoxins in varying concentrations.

References

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Aug 1, 1971·Food and Cosmetics Toxicology·R C ShankP Chandavimol

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Citations

Mar 20, 2010·Journal of Agricultural and Food Chemistry·Noreen Mahoney, Russell J Molyneux
Oct 18, 2016·Critical Reviews in Food Science and Nutrition·Bulent Kabak, Alan D W Dobson
Sep 4, 2020·Journal of Food Protection·Noreen E MahoneyJeffrey D Palumbo

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Aspergillosis (ASM)

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Aspergillosis

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

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