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The possible contamination by aflatoxins (AFs), ochratoxin A (OTA), fumonisin B1 (FB1), fusaric acid (FA), and beauvericin (BEA), was investigated in 55 samples of dried figs and dried figs-based products purchased from the South Italy (Calabria) market. A total of 41 samples showed contamination by at least one of the mycotoxins investigated. Aflatoxin B1 was found in six samples (0.19 — 8.41 μg/kg) total aflatoxins were found in 13 samples (0.5–17.12 μg/kg), OTA was found in 21 samples (

Assessment of mycotoxins co-occurrence in Italian dried figs and in dried figs-based products / Di Sanzo, R., Carabetta, S., Campone, L., Bonavita, S., Iaria, D., Fuda, S., Rastrelli, L., Russo, Mariateresa.. - In: JOURNAL OF FOOD SAFETY. - ISSN 1745-4565. - 38:6(2018), pp. e12536.1-e12536.8. [10.1111/jfs.12536]

Assessment of mycotoxins co-occurrence in Italian dried figs and in dried figs-based products

Di Sanzo R.
;Fuda S.;Russo Mariateresa.
2018-01-01

Abstract

The possible contamination by aflatoxins (AFs), ochratoxin A (OTA), fumonisin B1 (FB1), fusaric acid (FA), and beauvericin (BEA), was investigated in 55 samples of dried figs and dried figs-based products purchased from the South Italy (Calabria) market. A total of 41 samples showed contamination by at least one of the mycotoxins investigated. Aflatoxin B1 was found in six samples (0.19 — 8.41 μg/kg) total aflatoxins were found in 13 samples (0.5–17.12 μg/kg), OTA was found in 21 samples (
2018
Inglese
WOS:000452305000008
38
6
1
8
8
2-s2.0-85052954238
https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12536
Esperti anonimi
Sì
mycotoxins; dried figs
Internazionale
Di Sanzo, R.; Carabetta, S.; Campone, L.; Bonavita, S.; Iaria, D.; Fuda, S.; Rastrelli, L.; Russo, Mariateresa.
info:eu-repo/semantics/article
1 Contributo su Rivista::1.1 Articolo in rivista
262
Assessment of mycotoxins co-occurrence in Italian dried figs and in dried figs-based products / Di Sanzo, R., Carabetta, S., Campone, L., Bonavita, S., Iaria, D., Fuda, S., Rastrelli, L., Russo, Mariateresa.. - In: JOURNAL OF FOOD SAFETY. - ISSN 1745-4565. - 38:6(2018), pp. e12536.1-e12536.8. [10.1111/jfs.12536]
8
partially_open
1.1 Articolo in rivista
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/693
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