Quality control and mycotoxin levels in food in the Palestinian market.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED Food additives & contaminants. Part B, Surveillance Pub Date : 2022-03-09 DOI:10.1080/19393210.2022.2046651

Mohammed K Salman, Samer Mudalal

引用次数: 0

Abstract

A total of 51 food samples (18 rice, 17 wheat flour, and 16 nuts) were randomly collected from different shops and analysed for the presence of total aflatoxins, ochratoxin A and fumonisins, using a lateral flow competitive immunochromatographic assay method. Mycological contamination (total aerobic and fungi count), colour index (L*a*b*) and moisture content were also evaluated. Sensory characteristics for mycotoxins contaminated and uncontaminated samples of rice and wheat flour were evaluated by 40 panellists. Forty-five per cent of all samples were positive for aflatoxins as the most occurred mycotoxins, with a range of 2-8.1 μg/kg. Fungal counts were not significantly different between contaminated and uncontaminated rice and wheat flour samples. In addition, panellists were able to discriminate between contaminated and uncontaminated rice samples by detection of mouldy flavour, spoilage symptoms, earthy flavour, and the degree of freshness.

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巴勒斯坦市场上食品的质量控制和霉菌毒素含量。

研究人员从不同商店随机采集了 51 个食品样本（18 个大米、17 个小麦粉和 16 个坚果），并采用侧流竞争免疫层析法分析样本中是否含有黄曲霉毒素、赭曲霉毒素 A 和伏马菌毒素。此外，还对霉菌污染（需氧菌和真菌总数）、色泽指数（L*a*b*）和水分含量进行了评估。40 位小组成员对受霉菌毒素污染和未受污染的大米和小麦面粉样本进行了感官特性评估。在所有样品中，有 45% 的样品对黄曲霉毒素呈阳性反应，黄曲霉毒素是出现最多的霉菌毒素，含量范围为每公斤 2 至 8.1 微克。受污染和未受污染的大米和小麦面粉样本中的真菌数量没有明显差异。此外，小组成员还能通过检测大米的霉味、腐败症状、泥土味和新鲜程度来区分受污染和未受污染的大米样品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.

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