A survey of aflatoxins and aflatoxigenic Aspergillus flavus in corn-based products from the Spanish market.
The natural occurrence of aflatoxins B1, B2, G1 and G2, incidence of Aspergillus flavus, and capacity to produce aflatoxins by A. flavus isolates, were investigated in 100 corn-based samples from Spain destined for human and animal consumption. Only one sample for animal consumption and none for human consumption were found to be contaminated with aflatoxins B1 and B2. The levels of contamination were 0.15 micrograms/g of B1 and 0.08 micrograms/g of B2. Of 43 isolate of A. flavus, only 4 were aflatoxin producers.
Sanchis
V
V
Food Technology Department, Lleida University (UdL), Spain.
Balcells
X
X
Torres
M
M
Sala
N
N
Viñas
I
I
Canela
R
R
D000348:Aflatoxins / Q000032:analysis*; D000821:Animal Feed / Q000382:microbiology*; D001231:Aspergillus flavus / Q000737:chemistry / Q000302:isolation & purification*; D005516:Food Microbiology; D013030:Spain; D003313:Zea mays / Q000382:microbiology*
D000348:Aflatoxins