Development of analytical methods for mycotoxins, and research for food safety

Abstract

The major mycotoxins such as aflatoxins, patulin, ochratoxins, citrinin and fumonisins, zearalenone were researched for food safety. Analytical methods for afl atoxins, patulin, ochratoxins, citrinin and fumonisins were developed. Each method consists of quantifi cation and confi rmation, and has good performance in recovery, sensitivity, repeatability, and selectivity. With these methods, mycotoxin contamination in food and foodstuffs were studied. Afl atoxins were found in nuts, cereals, spices, beans and dairy products. Some samples contained more than 10 μg/kg of afl atoxin B1 , the regulatory level then in Japan. Afl atoxin contamination in buckwheat, coix seed, crude sugar, white pepper and red pepper were found at the fi rst time in Japan. Physical, chemical and biological degradation of aflatoxins was investigated. Pure aflatoxins were reduced by some physical or chemical procedure. But detoxification of aflatoxins in foods was quite difficult because of the stability of afl atoxins in foods. Patulin was found in some apple juice. It was the fi rst fi nding of patulin contamination in Japan. Patulin was also found in domestic apples. This fact revealed that patulin contamination occurs in Japan. Ochratoxins were found in cereals, coffee, cacao, and fruit products. Most levels of ochratoxins were less than 1 μg/kg. Citrinin was found in cereals, and some of them were co-contaminated with ochratoxin. Developing analytical methods, examinations, and regulations for mycotoxins are considered to be important for food safety.