A STUDY ON AFLATOXINS IN VARIOUS FOODS, SPICES AND FEEDSTUFFS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Özet

199 1- 1995 Ylllarmda ~egitli g~da, yem, baharat ve diger g~da maddelerinden toplam 103 omekte aflatoksin analizi yap~ld~. Bunlardan 5 omekte aflatoksine rastlandi ve bir omekte (f1sb.k ezmesi) limitlerin iizerinde bulundu. 199 1- 1995 Ylllarmda ~egitli g~da, yem, baharat ve diger g~da maddelerinden toplam 103 omekte aflatoksin analizi yap~ld~. Bunlardan 5 omekte aflatoksine rastlandi ve bir omekte (f1sb.k ezmesi) limitlerin iizerinde bulundu. 199 1- 1995 Ylllarmda ~egitli g~da, yem, baharat ve diger g~da maddelerinden toplam 103 omekte aflatoksin analizi yap~ld~. Bunlardan 5 omekte aflatoksine rastlandi ve bir omekte (f1sb.k ezmesi) limitlerin iizerinde bulundu.

Abstract

103 Samples from various food, feedstuff, spices and some other materials were analyzed for aflatoxin levels during 1991-1995. Aflatoxin was found in 5 samples, one of them (peanut butter) was over the accepted limits.In 1960 in the United Kingdom, over one hundred thousand turkeys and ducks died in the course of a few months. Because the causative agent was unknown and the affected animals exhibited similar symptoms, the disease was initially called, 'Turkey "X" Disease ' (1,Z). In 1961 a toxic compound was isolated from moldy agricultural commodities (3) used as ingredients in turkey feed. The molds responsible for the production of aflatoxins are primarily Aspergillus j?uvus Link and Aspel-gillus parasiticus Speare.