title: Mycotoxicological quality evaluation of corn samples used by processing industries in the Northern region of Paraná State, Brazil.
abstract: Based on fungal and fumonisin contamination of 870 freshly harvested samples, the quality of corn used by processing industries in the Northern region of Parana State, Brazil (2003 and 2004 crop-year) was evaluated. Sampling was carried out for each crop at two points in the production chain, i.e. at reception by the processors and at the pre-drying step. Corn samples were more frequently contaminated with Fusarium sp. (100%) and Penicillium sp. (84.1-95.3%) than Aspergillus sp. (5.6-19.8%). Fumonisin B(1) (FB(1)) was detected in all samples from the two points in both crop-years. FB(1) levels ranged 0.02-11.83 microg g(-1) in the reception and 0.02-10.98 microg g(-1) in the pre-drying samples of the 2003 crop. Samples from the 2004 crop showed FB(1) levels ranging 0.03-12.04 microg g(-1) in the reception and 0.06-7.74 microg g(-1) in the pre-drying samples. FB(2) levels ranged 0.02-5.25 microg g(-1) in the reception and 0.01-7.89 microg g(-1) in the pre-drying samples (2003 crop-year). In samples from the 2004 crop, FB(2) levels ranged 0.02-6.12 microg g(-1) in the reception and 0.05-3.47 microg g(-1) in the pre-drying samples. Low fumonisin levels were detected in most corn samples used by processors in the Northern region of Parana State, showing a decreasing trend in fumonisin contamination over the years.
authors.affiliation: Department of Biochemistry and Biotechnology, Center of Exact Sciences, State University of Londrina, Londrina, Parana, Brazil. eysono@uel.br
authors.forename: Elisabete Yurie Sataque
authors.initials: EY
authors.lastname: Ono
authors.forename: Marcelo da
authors.initials: Md
authors.lastname: Silva
authors.forename: Elisabete Hiromi
authors.initials: EH
authors.lastname: Hashimoto
authors.forename: Edio
authors.initials: E
authors.lastname: Vizoni
authors.forename: Osamu
authors.initials: O
authors.lastname: Kawamura
authors.forename: Yoshitsugu
authors.initials: Y
authors.lastname: Sugiura
authors.forename: Elisa Yoko
authors.initials: EY
authors.lastname: Hirooka
mesh_terms: D001230:Aspergillus / Q000302:isolation & purification; D001938:Brazil; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D037341:Fumonisins / Q000032:analysis*; D005670:Fusarium / Q000302:isolation & purification; D003904:Mitosporic Fungi / Q000302:isolation & purification*; D010407:Penicillium / Q000302:isolation & purification; D003313:Zea mays / Q000737:chemistry* / Q000382:microbiology / Q000592:standards
chemical_list: D037341:Fumonisins