Survey of aflatoxins and ochratoxin a contamination in food products imported in Italy

Ochratoxin A in dried figs, raisings, apricots, dates on Iranian retail market

“…These findings are in agreement with some of previous studies in Argentina [24]. Although a lower occurrence rate was reported by Zinedin et al [20] (30%), and Imperato et al [25] high incidence rate of OTA in raising were more frequently observed in raisins analyzed in Germany [26], Sweden [27], Canada [28], Egypt [29] and Turkey [15,30]. Only one of the 15 dried apricot and two of the 20 dried date samples was contaminated with OTA at the 2.8 and 2.5 ng/g Level ( Table 2), which was below the maximum tolerance accepted by the European Commission (10 ng/g) [12].…”

Development of novel monoclonal antibodies-based ultrasensitive enzyme-linked immunosorbent assay and rapid immunochromatographic strip for aflatoxin B1 detection

“…The above results are consistent with those of SugitaKonishi et al (2006), who analyzed AFB1 in 21 peanut samples using HPLC; detected AFB1 in ten of 21 peanut butter samples, and found the highest concentration of aflatoxin B 1 of 2.59 ng/g. Surveys from other countries have also revealed the contamination of food products with AFB1 in Italy (Imperato et al, 2011) and Turkey (Castells et al, 2008). These indicated that the contamination of foods and feeds by AFB1 is a global problem (Nguyen et al, 2007;Wu et al, 2009).…”

“…Various levels of AFB1 contamination have been reported in food samples that have been collected from various regions around the world (Castells, Marin, Scanchis, & Ramos, 2008;Imperato, Campone, Piccinelli, Veneziano, & Rastrelli, 2011;Nguyen, Tozovanu, Tran, & Pfohl-Leszkowicz, 2007;Wu et al, 2009), so an effective method for the on-site detection of AFB1 is required. In the present work, two hybridoma clones that secreted mAbs specific to AFB1 were obtained.…”

A simple and rapid biosensor for ochratoxin A based on a structure-switching signaling aptamer

“…Ochratoxin A (OTA), a secondary fungal metabolite produced by various Aspergillus and Penicillium strains, is found to be one of the predominant contaminating mycotoxins in a wide variety of food commodities such as cereals, dried fruits, nut, spices, coffee beans, cocoa, beer, wine, etc (Ahmed, Farag, Soliman, Abdel-Samed, & Naguib, 2007;Bennett & Klich, 2003;Ghali, Hmaissia-Khlifa, Ghorbel, Maaroufi, & Hedili, 2008, 2009Imperato, Campone, Piccinelli, Veneziano, & Rastrelli, 2011;Van Der Merwe, Steyn, Fourie, Scott, & Theron, 1965). The toxin is highly hepatotoxic, nephrotoxic, teratogenic, and mutagenic to most mammalian species (Duarte, Pena, & Lino, 2010;Hussein & Brasel, 2001).…”