Relevant bibliographies by topics / Cereal aflatoxins

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Cereal aflatoxins'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Cereal aflatoxins"

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Dimovska, Elena, Zoran Zhivikj, Elizabeta Gavazova, Tanja Petreska Ivanovska, and Lidija Petrushevska-Tozi. "Analysis of total aflatoxins in commercially available cereal products in the Republic of North Macedonia." Macedonian Pharmaceutical Bulletin 68, no. 1 (2023): 61–68. http://dx.doi.org/10.33320/maced.pharm.bull.2022.68.01.007.

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Aflatoxins, as naturally occurring toxins, can accumulate in maturing crops or in grain during transportation and represent serious threat for contamination of cereal processed products. Consumption of aflatoxin contaminated foodstuffs can cause acute or chronic toxicity in humans. With an aim to protect public health, maximum residue levels (MRLs) for these toxins are defined by the regulation authorities. To control the compliance of aflatoxin residues in cereal-based products to legislation, a convenient analytical technique that will provide rapid, specific, accurate and costly effective a
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Fidelis, Azi, U. Oledinma Ngozi, Amaka Njoku Helen, N. Nwobasi Veronica, and S. Nwankwegu Amechi. "Microbial and Aflatoxins Analysis of Selected Cereal Flours Processed and Sold in Abakaliki Metropolis." Advances in Research 10, no. 5 (2017): 1–8. https://doi.org/10.9734/AIR/2017/32890.

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Aflatoxins are very potent mycotoxins produce by molds. Molds are very common pre-harvest and post harvest contaminant of cereals/cereal products. Despite improved handling, processing and storage of cereals, aflatoxins still remain a major problem in the cereal processing industry causing both health hazards and economic losses. Therefore, some researchers have suggested that in order to avoid the toxicity, the levels of aflatoxins and similar toxic compounds in foodstuffs have to be monitored closely, and be kept under control continuously. Otherwise, related health effects like acute and ch
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Akter, Tasmia, Shamim Shamsi, Sompa Reza, et al. "Fungi Isolation, Identification And Detection of Aflatoxins In Selected Cereals And Cereal Products." Bioresearch Communications 11, no. 1 (2024): 1633–42. https://doi.org/10.3329/brc.v11i1.78879.

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Background: The study aimed to detect toxigenic fungi and aflatoxin residues (B1, B2, G1, G2) in cereals and cereal products samples such as oats, rice, corn, corn flakes, wheat flour, and rice flour from local markets near Dhaka University, Bangladesh, due to the serious health risks posed by aflatoxins, produced by fungi Aspergillus flavus. Methods: A total of 130 samples were collected and the pooled 26 samples were analyzed. Associated fungi were isolated and cultured on a PDA medium and identified morphologically based on colony color, texture, diameter, and microscopic observation. Molec
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Herrera, Marta, Noemi Bervis, Juan José Carramiñana, et al. "Occurrence and Exposure Assessment of Aflatoxins and Deoxynivalenol in Cereal-Based Baby Foods for Infants." Toxins 11, no. 3 (2019): 150. http://dx.doi.org/10.3390/toxins11030150.

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Aflatoxins are carcinogenic to humans and deoxynivalenol causes digestive disorders, and both mycotoxins occur frequently in cereal-based foods. The purpose of this study was to investigate the occurrence and levels of aflatoxins (B1, B2, G1 and G2) and deoxynivalenol (DON) in cereal-based baby foods as well as to calculate the estimated daily intakes (EDI) in different stages of infancy. Sixty samples of infant cereals (wheat-, corn-, rice-, oat-, and mixed grain-based) were collected during a 2-year period and analyzed by validated methods. Aflatoxins were detected in 12 samples (20%), six o
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Leszczyńska, J., J. MasŁowska, A. Owczarek, and U. Kucharska. "Determination of aflatoxins in food products by the ELISA method." Czech Journal of Food Sciences 19, No. 1 (2013): 8–12. http://dx.doi.org/10.17221/6567-cjfs.

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To determine the total content of aflatoxins, aflatoxin B1 and aflatoxin M1 in food the ELISA method was used. Milk, dairy products and cereal samples were mainly investigated. A few samples were found to be contaminated with aflatoxins. A great usability of the ELISA method for aflatoxin determination in food was established. Selectivity and sensitivity of the method is reported.
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Abdulrahman, Idris, Amina Aliyu Danbaba, and Garba Uba. "Assessment of Cereals for Fungal Contaminants and Presence of Aflatoxins from Two Major Markets in Kaduna Metropolis." Journal of Biochemistry, Microbiology and Biotechnology 8, no. 1 (2020): 19–22. http://dx.doi.org/10.54987/jobimb.v8i1.504.

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Aflatoxins are mycotoxins produced by fungi of the genus Aspergillus that contaminate food products such as cereals leading to serious health and economic consequences. In order to assess the level of fungal contaminants and the presence of aflatoxins in such products, five (5) different cereal samples comprising of rice, maize, millet, wheat and sorghum were purchased each from two major markets within Kaduna metropolis. The samples were assessed for fungal contaminants using ten-fold serial dilution and cultured appropriate dilutions using pour-plate technique. Aflatoxins were detected using
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Belasli, Azem, Marta Herrera, Agustín Ariño, and Djamel Djenane. "Occurrence and Exposure Assessment of Major Mycotoxins in Foodstuffs from Algeria." Toxins 15, no. 7 (2023): 449. http://dx.doi.org/10.3390/toxins15070449.

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Cereal-based products, nuts and dried fruits are staple foods for the Algerian population. However, these foodstuffs may be sources of harmful mycotoxins, with negative impacts on human health. The purpose of this study was to investigate the occurrences and levels of aflatoxins (B1, B2, G1 and G2), ochratoxin A (OTA), deoxynivalenol (DON) and zearalenone (ZEA) in 198 samples of nuts, dried fruits and cereal products commercialized in Algeria, as well as to calculate the estimated daily intakes (EDIs). Aflatoxins were found in 26.2% of the nut samples (in peanuts and almonds, but not in walnut
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SANCHIS, V., N. SALA, A. PALOMES, P. SANTAMARINA, and P. A. BURDASPAL. "Occurrence of Aflatoxin and Aflatoxigenic Molds in Foods and Feed in Spain." Journal of Food Protection 49, no. 6 (1986): 445–48. http://dx.doi.org/10.4315/0362-028x-49.6.445.

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A survey was carried out to obtain data on the occurrence of aflatoxin and aflatoxigenic mold contamination of foods in Spain. A variety of commodities amounting to 338 samples were analyzed, comprising cereal grains, mixed feeds, edible nuts, wheat flour for bread-making, biscuits, sliced bread, soya beans and breakfast cereals. The results reveal a rather low incidence of aflatoxin contamination in samples tested. Aflatoxins were detected in 4 of 27 samples of mixed feeds at levels below 5 μg/kg; one sample of peanuts was contaminated with 120 μg aflatoxin B1/kg and 22 μg aflatoxin B2/kg. Af
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AZER, MOUNIR, and CHONG COOPER. "Determination of Aflatoxins in Foods Using HPLC and a Commercial ELISA System." Journal of Food Protection 54, no. 4 (1991): 291–94. http://dx.doi.org/10.4315/0362-028x-54.4.291.

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A commercially available enzyme linked immunosorbent assay (ELISA) system and a high performance liquid chromatography (HPLC) method were used simultaneously to analyze 178 samples of foodstuffs for total aflatoxins. High correlation coefficient values between results of the two methodologies were obtained (>0.96) with nuts, nut products, peanuts, and peanut butter. However, poor correlation was obtained from results of cereals and grain samples. The ELISA system demonstrated a high degree of reproducibility between wells (p<0.01). Of the 35 samples of nut and nut products examin
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Wang, Xue, Dun Wang, Shujuan Zhang, et al. "Research Progress Related to Aflatoxin Contamination and Prevention and Control of Soils." Toxins 15, no. 8 (2023): 475. http://dx.doi.org/10.3390/toxins15080475.

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Aflatoxins are potent carcinogenic compounds, mainly produced by fungi species of the genus Aspergillus in the soil. Because of their stability, they are difficult to remove completely, even under extreme conditions. Aflatoxin contamination is one of the main causes of safety in peanuts, maize, wheat and other agricultural products. Aflatoxin contamination originates from the soil. Through the investigation of soil properties and soil microbial distribution, the sources of aflatoxin are identified, aflatoxin contamination is classified and analysed, and post-harvest crop detoxification and cor
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Dissertations / Theses on the topic "Cereal aflatoxins"

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Peluque, Erika. "Isolamento, identificação molecular e potencial toxigênico de fungos e ocorrência de micotoxinas em misturas de cereais comercializadas no Brasil." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-05052014-154206/.

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O projeto teve por finalidade isolar e identificar fungos, avaliar o potencial toxigênico dos isolados de Aspergillus spp. e Fusarium spp., detectar e quantificar aflatoxinas B1, B2, G1, G2 e fumonisinas B1 e B2 em amostras de misturas de cereais. Foram analisadas 15 marcas de misturas de cereais, prontas para o consumo, adquiridas de supermercados e de empresas que comercializam o produto nacionalmente via internet. Foram adquiridas amostras por sete meses, totalizando 105 amostras ao final do experimento. A contagem de bolores nas amostras variou de 1,0 x 101 a 2 x 105 unidades formadoras de
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COSTA, Laury Francis. "Influência da radiação gama sobre fungos aflatoxigênicos e composição nutricional em mix de cereais e seus componentes." Universidade Federal de Pernambuco, 2016. https://repositorio.ufpe.br/handle/123456789/18451.

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Submitted by Fabio Sobreira Campos da Costa (fabio.sobreira@ufpe.br) on 2017-03-29T12:47:48Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Laury Francis Costa tese doutorado 2016.pdf: 1371853 bytes, checksum: b52b62a7c70253ba774a4a1f09aa6adb (MD5)<br>Made available in DSpace on 2017-03-29T12:47:48Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Laury Francis Costa tese doutorado 2016.pdf: 1371853 bytes, checksum: b52b62a7c70253ba774a4a1f09aa6adb (MD5) Previous issue date: 2016-07-22<br>CAP
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Yeo, Stephen Philip. "The development and validation of rapid, robust, low-cost methods for the determination of mycotoxins in cereals." Thesis, University of Portsmouth, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311111.

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Alves, Denise Gomes. "Avaliação do nivel de aflatoxina em amendoins (Arachis hypogaea L) armazenado apos secagem natural e artificial." [s.n.], 1995. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257474.

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Orientador: João Domingos Biagi<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola<br>Made available in DSpace on 2018-07-21T17:50:31Z (GMT). No. of bitstreams: 1 Alves_DeniseGomes_M.pdf: 1921540 bytes, checksum: 2a2b6fbe175ff45f5c6575f7b8839b69 (MD5) Previous issue date: 1996<br>Resumo: Devido aos graves problemas que o amendoim enfrenta, com relação ao desenvolvimento de fungos, e visto que o produto só pode ser exportado se obedecer os limites aceitáveis de aflatoxina, este trabalho teve por finalidade controlar o aparecimento do fungo Aspergil
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CAMARDO, LEGGIERI MARCO. "Micotossine nei cereali: sviluppo di sistemi di supporto alle decisioni per gestire il rischio di contaminazione." Doctoral thesis, Università Cattolica del Sacro Cuore, 2013. http://hdl.handle.net/10280/1732.

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Le micotossine sono metaboliti tossici prodotti da funghi in grado di svilupparsi sulle derrate alimentari. Diverse strategie sono state considerate per risolvere questo problema studiando la crescita di funghi/produzione di micotossine. Questa tesi è focalizzata sullo sviluppo/validazione di modelli matematici per prevedere la contaminazione di micotossine (deossinivalenolo, fumonisine e aflatossine) in cereali (mais/grano) sulla base di dati meteorologici. Il primo capitolo fornisce un’introduzione sulla teoria dei modelli e sui pat-sistemi modelizzati. Il secondo si concentra sulla presenz
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CAMARDO, LEGGIERI MARCO. "Micotossine nei cereali: sviluppo di sistemi di supporto alle decisioni per gestire il rischio di contaminazione." Doctoral thesis, Università Cattolica del Sacro Cuore, 2013. http://hdl.handle.net/10280/1732.

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Le micotossine sono metaboliti tossici prodotti da funghi in grado di svilupparsi sulle derrate alimentari. Diverse strategie sono state considerate per risolvere questo problema studiando la crescita di funghi/produzione di micotossine. Questa tesi è focalizzata sullo sviluppo/validazione di modelli matematici per prevedere la contaminazione di micotossine (deossinivalenolo, fumonisine e aflatossine) in cereali (mais/grano) sulla base di dati meteorologici. Il primo capitolo fornisce un’introduzione sulla teoria dei modelli e sui pat-sistemi modelizzati. Il secondo si concentra sulla presenz
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Drumond, Vera Luísa Mota Machado. "Presença de aflatoxinas em arroz e cereais importados na União Europeia - revisão bibliográfica e análise de dados RASFF." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8190.

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Dissertação apresentada na Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa para obtenção do grau de Mestre em Tecnologia e Segurança Alimentar<br>e segurança alimentar a nível internacional. No caso concreto da cultura do arroz, a presença de aflatoxinas tem sido detectada em vários mercados europeus. Este trabalho consiste na revisão bibliográfica da problemática da presença de aflatoxinas em arroz, cereais e seus derivados e no levantamento e análise de dados referentes a notificações RASFF (Rapid Alert System for Food and Feed) no período de 2000 a 2012. Verificou-se, en
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Cordeiro, Sara Susana Travassos. "Ocorrência de AFB1 em cereais de pequeno-almoço e avaliação da exposição da população portuguesa." Master's thesis, 2020. http://hdl.handle.net/10316/92929.

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Dissertação de Mestrado em Segurança Alimentar apresentada à Faculdade de Farmácia<br>As micotoxinas são metabolitos secundários dos fungos, sendo uma das mais importantes, devido ao seu potencial carcinogénico (Grupo 1 IARC) as aflatoxinas. Estas são produzidas por fungos do género Aspergillus, nomeadamente pelas espécies A. flavus e A. parasiticus. De entre as várias Aflatoxinas conhecidas, a Aflatoxina B1 é a mais comum e a mais preocupante para a saúde, pois é considerada hepatotóxica, hepatocarcinogénica, teratogénica e mutagénica. Entre outros alimentos, as Aflatoxinas encontram-se em ce
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Book chapters on the topic "Cereal aflatoxins"

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Mustapha Dadzie, Abu, Allen Oppong, Ebenezer Obeng-Bio, and Marilyn L. Warburton. "Genetic Variation and Aflatoxin Accumulation Resistance among 36 Maize Genotypes Evaluated in Ghana." In Cereal Grains - Volume 2. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96461.

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Aflatoxins are carcinogenic secondary metabolites produced predominantly by the fungi Aspergillus flavus and parasiticus. The toxin contaminate maize grains and threatens human food safety. Survey in Ghana revealed aflatoxin contamination of maize in excess of 941 ppb which is way beyond WHO and USA approved limits of 15 ppb and 20 ppb respectively. Host plant resistance is considered as the best strategy for reducing aflatoxins. This study was designed to (1) identify and select suitable maize lines that combine aflatoxin accumulation resistance and good agronomic traits under tropical condit
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Jannat, Muhtarima, Md Mostafa Masud, Mushfika Nusrat, et al. "Aflatoxins and Fumonisins Contamination of Maize in Bangladesh: An Emerging Threat for Safe Food and Food Security." In Maize - Recent Advances, Applications and New Perspectives for Crop Improvement [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.101647.

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Maize (Bhutta) is one of the important growing cereal crops in Bangladesh. Toxigenic fungi such as Aspergillus and Fusarium infect stored maize grains. Enzyme-linked immusorbent assay (ELISA) was used to determine total aflatoxins and fumonisins contamination in stored maize grains collected from 15 Bangladeshi maize-producing areas. The highest total concentration of aflatoxins (103.07 µg/kg) and fumonisin (9.18 mg/kg) was found in Chuadanga and Gaibandha, whereas the lowest was detected for aflatoxins (1.07 µg/kg) and (0.11 mg/kg) in Dinajpur and Cumilla, respectively. The findings clearly d
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Bola Abdulra’uf, Lukman, Kikelomo Elizabeth Ayeni, Abdulrahman Ibraheem, et al. "Review of QuEChERS Methods for the Analysis of Mycotoxins in Food Samples." In Aflatoxins - Occurrence, Detection and Novel Detoxification Strategies [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106529.

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Mycotoxins are secondary metabolites present in foods which can cause adverse effects on humans and animals. Therefore, developing a simple, effective, sensitive and validated analytical method to monitor mycotoxins is essential. Sample preparation is an important step in the analysis of mycotoxins and other contaminants from complex food matrices. Food industries in developed and developing countries have faced serious challenges with contamination of mycotoxins especially aflatoxin in food and feed products. Thus, corn and cereal-based foods are mostly affected right from pre and postharvest
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Pinotti, Luciano, Luca Ferrari, Nicoletta Rovere, Francesca Fumagalli, Sharon Mazzoleni, and Federica Cheli. "Advances in understanding key contamination risks in animal feed: mycotoxins." In Developing animal feed products. Burleigh Dodds Science Publishing, 2021. http://dx.doi.org/10.19103/as.2020.0083.12.

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Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi, especially Aspergillus, Fusarium, and Penicillium. Over 400 mycotoxins have been identified, most notably aflatoxins, trichothecenes, zearalenone, fumonisins and ochratoxins. These low molecular weight compounds are naturally occurring and (seem to be) unavoidable. In fact, a high percentage of feed samples have been reported to be contaminated with more than one mycotoxin. Mycotoxins accumulate in corn, cereals, soybeans, sorghum, peanuts, and other food and feed crops, directly in the field or during the transp
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"Undesirables." In Food, 7th ed. Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/9781837670369-00359.

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This chapter discusses the endogenous toxins of plant foods, e.g. solanine in potatoes, caffeine in coffee and decaffeination, pyrrolizidine alkaloids, psoralens, vasopressor amines, cyanogens and cyanide formation (cassava, lima beans), protease inhibitors and lectins, fava beans, soya beans, soya milk and phytoestrogens, and myristicin. Endogenous toxins of animal foods, e.g. tetrodotoxin in puffer fish, shellfish toxins, histamine poisoning from fish (tuna, sardines etc.) are also included. The chapter discusses mycotoxins in cereals, ergotism, hepatotoxins, aflatoxins (peanuts), ochratoxin
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Silvina Alaniz-Zanon, María, Marianela Bossa, María Laura Chiotta, and Sofía Noemí Chulze. "Biological Strategies for Aflatoxin Mitigation in Food and Feed Chains in a Changing World." In Battling Aflatoxins- Advances in Food and Feed Research [Working Title]. IntechOpen, 2025. https://doi.org/10.5772/intechopen.1009018.

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Aflatoxins (AFs) are secondary metabolites produced by Aspergillus section Flavi, mainly Aspergillus flavus and Aspergillus parasiticus. These species may infect food and feed along entire agri-food chains, synthesizing the toxin when environmental conditions are favorable. The scenario of climate change that the world will have to face in the next decades is expected to increase the levels of AF contamination in cereals, nuts, spices, and legumes, among other important crops around the world. This situation will have a great impact on human and animal health, as well as economic losses due to
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B, Sujatha, Dhanalakshmi G, and Nethra S. "MYCOTOXICOSIS- A SYSTEMATIC REVIEW ON MYCOTOXIN-INDUCED TOXICITIES AND DISEASES." In Futuristic Trends in Medical Sciences Volume 3 Book 11. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bams11p1ch2.

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Mycotoxins are one of the most commonly found toxins distributed in the environment everywhere. Recent investigations reveal that nearly 300 to 400 types of mycotoxins exist today. Mycotoxicosis is a severe pathological condition caused by Mycotoxins. There are several types of mycotoxins released by various fungi, and different fungi can release the same kind of Mycotoxins. Some of the best examples are aflatoxins, trichothecenes, citrinin, patulin, ergot alkaloids, fumonisins, patulin, and ochratoxins. Mycotoxins are capable of causing severe diseases ranging from allergies to acute infectio
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A. Alhaddad, Azhar. "Mycotoxins … Silent Death." In Mycotoxins and Food Safety - Recent Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.104382.

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There are many types of fungi that produce secondary metabolites called mycotoxins. These compounds are very dangerous to humans and animals, as exposure to them causes acute or chronic toxicity. Temperature, humidity and pH are important environmental factors in the production of mycotoxins. There are about 500 types of mycotoxins that are found in many agricultural products such as peanut, cereals, wines, fruit juice, dried fruits, feed, and other foodstuffs. Among the most important genera of fungi that produce mycotoxins are Aspergillus, Penicillium, Altenaria, Fusarium, and others. Some o
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Conference papers on the topic "Cereal aflatoxins"

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Bošković, Ivana, Dragutin Đukić, Leka Mandić, et al. "Aflatoxins – product contamination and preventive measures." In 7th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection. The Balkans Scientific Center of the Russian Academy of Natural Sciences, 2025. https://doi.org/10.46793/7thmtagricult.25b.

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In today’s ecologically compromised living conditions, the issue of microbial contamination of food by pathogenic microorganisms and their toxins throughout the entire food chain (from farm to fork) is gaining increasing global importance. This is primarily aimed at protecting the health of humans and animals, safeguarding the economy and trade, and ensuring strict compliance with legal regulations. Over the past decade, the greatest attention has been focused on examining the concentration of aflatoxins in food of both plant and animal origin. The permitted concentration of aflatoxins in food
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