aflatoxins (B1 = 50.4; Tot. = 76 µg/kg – ppb) in peanuts from Nigeria in the UK
aflatoxins (B1 = 16.5; Tot. = 28.9 µg/kg – ppb) in dried figs from Turkey in Norway
aflatoxins (B1 = 120; Tot. = 130 µg/kg – ppb) in pistachio kernel from Turkey in the Netherlands
aflatoxins (B1 = 4.6; Tot. = 16 µg/kg – ppb) in blanched peanuts from Argentina in the Netherlands
aflatoxins (B1 = 3.3. µg/kg – ppb) in watermelon seeds from Turkey in Germany
aflatoxins (B1 = 23; Tot. = 24 µg/kg – ppb) in shelled pistachios from Iran in France
aflatoxins (B1 = 13.8; Tot. = 15.1 µg/kg – ppb) in fish massala spice mix from Pakistan in Greece
aflatoxins (B1 = 5.6; Tot. = 5.6 µg/kg – ppb) in groundnuts in shell from China in Spain
aflatoxins (B1 = 27.2; Tot. = 58.8 µg/kg – ppb) in hazelnut meal from Georgia in Bulgaria
aflatoxins (B1 = 66.7; Tot. = 110 µg/kg – ppb) in groundnuts from Togo in Belgium
Posted in Aflatoxin, Biotoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin
Image CDC
Seed processing technologies are essential for seed safety and functionality through protection of physicochemical quality, pathogen inactivation, aflatoxin detoxification and alleviation of mutagenicity. Design of a pilot‐scale unit of pulsed electric fields (PEF) to treat sesame seeds with respect to quality parameters, Aspergillus parasiticus inactivation and aflatoxin reduction as well as alleviation of aflatoxin mutagenicity were prompted in this study. PEF energy ranged from 0.97 to 17.28 J achieved maximum reductions of peroxide value and acidity number of 67.4 and 85.7%, respectively, and did not change color L*, a*, b* and hue values. A 60% reduction of A. parasiticus counts occurred at the maximum PEF energy. Aflatoxins G1, G2, B1, and B2 contents decreased by 94.7, 92.7, 86.9, and 98.7%, respectively. Except for the samples treated by 2.16 J with 100 μg/plate and by 6.80 J with 10 μg/plate, PEF treatment provided elimination of aflatoxin mutagenity. It is concluded that PEF treatment can be used to treat sesame seeds with preservation of physicochemical properties, inactivation of A. parasiticus and decomposition of aflatoxins with reduced mutagenicity.
Posted in Aflatoxin, Aspergillus, Biotoxin, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Moulds, Mycotoxin
Image CDC
Recalled Foods , Published: September 18, 2020
Posted in DVFA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin
aflatoxins (B1 = 16.8; Tot. = 19.3 µg/kg – ppb) in groundnut kernels from Argentina in Bulgaria
Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin, RASFF
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Fumonsins, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin
Almonds rejected as inedible are often used for production of almond oil. However, low-quality almonds are frequently contaminated with aflatoxins, and little is known regarding transfer of aflatoxins to almond oil during processing. In this study, oil was produced from reject almonds by hexane extraction. Of 19 almond samples that were naturally contaminated with aflatoxins, 17 oil samples contained measurable amounts of aflatoxins, and aflatoxin content of contaminated oil was correlated with aflatoxin content of the nuts. However, oil aflatoxin levels were not correlated with the oxidation level of the oil as measured by percent free fatty acids and peroxide value. Adsorbents used in oil refining were tested for their ability to remove aflatoxins from contaminated oil. Fuller’s earth and bentonite were the most effective, removing 96% and 86% of total aflatoxins from contaminated oil samples, respectively. Treatment with diatomaceous earth, in contrast, had no effect on aflatoxin levels in oil. These results show that oil refining steps using mineral clay adsorbents may also function to remove aflatoxins from contaminated oil.
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin, Ochratoxin
aflatoxins (B1 = 5.3; Tot. = 18 µg/kg – ppb) in berbere spice from Ethiopia in the UK
aflatoxins (B1 = 46.8; Tot. = 48.5 µg/kg – ppb) in pistachios in shell from the United States in Germany
aflatoxins (B1 = 18.2; Tot. = 20.4 µg/kg – ppb) in pistachios from Iran in Germany
aflatoxins (B1 = 17.6; Tot. = 20.3 µg/kg – ppb) in pistachios in shell from the United States in Germany
aflatoxins (B1 = 55.8; Tot. = 62.7 µg/kg – ppb) in pistachios in shell from Iran in Germany
aflatoxins (B1 = 16.8; Tot. = 18.5 µg/kg – ppb) in pistachio kernels from Iran in Germany
aflatoxins (B1 = 13.1 µg/kg – ppb) in dried figs from Turkey in Germany
aflatoxins (B1 = 99.3; Tot. = 110.6 µg/kg – ppb) in roasted and salted pistachios in shell from Turkey in Germany
aflatoxins (B1 = 36.6; Tot. = 40.1 µg/kg – ppb) in pistachios from Iran in Germany
aflatoxins (B1 = 9.9; Tot. = 20.8 µg/kg – ppb) in organic diced dried figs from Turkey in Germany
aflatoxins (B1 = 20.9; Tot. = 23.7 µg/kg – ppb) in pistachios from Iran in Germany
aflatoxins (B1 = 110.2; Tot. = 153.2 µg/kg – ppb) in unshelled groundnuts from Egypt in Germany
aflatoxins (B1 = 119.9; Tot. = 153.7 µg/kg – ppb) in unshelled pistachios from Iran in Germany
aflatoxins (B1 = 7.1; Tot. = 8.8 µg/kg – ppb) in peanut butter from the United States in the UK
aflatoxins (B1 = 31; Tot. = 34 µg/kg – ppb) in ground ginger from Hungary in Slovenia
aflatoxins (B1 = 82; Tot. = 90 µg/kg – ppb) in groundnuts from the United States in Denmark
aflatoxins (B1 = 17.3; Tot. = 18.4 µg/kg – ppb) in peanuts in shell from China in the Czech Republic
Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin, RASFF
FoodWorld 