Aflatoxin determination in commonly consumed foods in Tunisia.
BACKGROUND
To investigate natural aflatoxin occurrence, a total of 180 samples of different foods widely consumed in Tunisia were analysed by an in-house-validated high-performance liquid chromatography method including affinity column clean-up and post-column bromination techniques.


RESULTS
The method used appeared to be rapid, selective and reproducible, and its performances were established. Detection limits were 0.05 ng g(-1) for aflatoxin B1 and 0.025 ng g(-1) for aflatoxins B2, G1 and G2. Aflatoxins were detected in all investigated commodities except rice, with an overall contamination frequency of 34.4% and concentrations ranging from 0.1 to 40.6 ng g(-1). Aflatoxin B1 was found in all contaminated samples. Sorghum, spices and nuts were most contaminated.


CONCLUSIONS
This study has provided an effective analytical method for the reliable determination of aflatoxins in food samples. Over one-third of the samples investigated were contaminated with aflatoxins. Sorghum, spices and nuts were most contaminated, whereas rice showed no contamination.
Ghali
Ridha
R
Laboratory of Biology and Toxicology, Centre of Urgent Medical Aid of Tunis, Montfleury, 1008 Tunis, Tunisia. ghaliridha_ba@yahoo.fr
Khlifa
Karima H
KH
Ghorbel
Hayat
H
Maaroufi
Khira
K
Hedilli
Abderrazak
A
D000348:Aflatoxins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004032:Diet; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D009754:Nuts / Q000737:chemistry; D045868:Sorghum / Q000737:chemistry; D017365:Spices / Q000032:analysis; D014416:Tunisia
D000348:Aflatoxins