title: Occurrence of fumonisins B(2) and B(4) in retail raisins.
abstract: Concerns that raisins may be contaminated by fumonisins stem from the persistent occurrence of Aspergillus niger spores on raisins and the recent discovery of fumonisin production by A. niger on grapes, which leads to the widespread occurrence of fumonisin B(2) in wine. This study presents an LC-MS/MS survey of fumonisins in retail raisins. In 10 of 21 brands collected in Denmark, Germany, and The Netherlands, fumonisins B(2) and B(4) were detected at levels up to 13 and 1.3 μg/kg, respectively. Only fumonisin B(2) has been detected in wine, so the presence of fumonisin B(4) in raisins suggests that the fumonisins are produced mainly during the drying process concomitant with the decreasing water activity. Analysis of multiple packages from one manufacturer showed a 3-fold package-to-package variation, suggesting that a few raisins per package are contaminated.
authors.affiliation: Center for Microbial Biotechnology, Department of Systems Biology, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs Lyngby, Denmark.
authors.forename: Peter Boldsen
authors.initials: PB
authors.lastname: Knudsen
authors.forename: Jesper Mølgaard
authors.initials: JM
authors.lastname: Mogensen
authors.forename: Thomas Ostenfeld
authors.initials: TO
authors.lastname: Larsen
authors.forename: Kristian Fog
authors.initials: KF
authors.lastname: Nielsen
mesh_terms: D001234:Aspergillus niger / Q000378:metabolism; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D037341:Fumonisins / Q000032:analysis* / Q000378:metabolism; D027843:Vitis / Q000737:chemistry* / Q000382:microbiology; D014920:Wine / Q000032:analysis / Q000382:microbiology
chemical_list: D037341:Fumonisins