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Determination of Aflatoxin B1levels in powdered red pepper

Authors
Journal
Food Control
0956-7135
Publisher
Elsevier
Publication Date
Volume
18
Issue
9
Identifiers
DOI: 10.1016/j.foodcont.2006.03.013
Keywords
  • Aflatoxin B1
  • Powdered Red Pepper
  • Traditional Food
  • Elisa
Disciplines
  • Biology
  • Design
  • Medicine

Abstract

Abstract Insufficient hygiene conditions during drying, transport and storage stages in the production of red pepper could cause microbiological and mycological growth which could result in the formation of mycotoxins. This study was designed to assess the aflatoxin B 1 levels in 100 samples of powdered red pepper randomly obtained from markets in Istanbul using microtitre plate Enzyme Linked Immunosorbent Assay (ELISA). Aflatoxin B 1 levels were below the minimum detection limit (0.025 μg/kg) in 32 samples, between 0.025 and 5 μg/kg in 50 samples, whilst 18 samples had unacceptable contamination levels higher than the maximum tolerable limit (5 μg/kg), according to the Turkish Food Codex and the European Commission.

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