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dc.contributor.authorCastells, Miren
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.date.accessioned2016-09-22T10:58:43Z
dc.date.issued2008
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10459.1/57833
dc.description.abstractThe aim of this study was to investigate the distribution of fumonisins (B1 B2, and B3) and total aflatoxins (B1, B2, G1, and G2) in various corn processed fractions. 92 batches of whole corn and derived dry-milled fractions (animal feed flour, flaking grits, corn flour and corn meal) and cooked and roasted cornflakes fractions were industrially obtained. Samples were analyzed for both groups of mycotoxins by enzyme-linked immunosorbent assay (ELISA). Dry milling of corn led to a heterogeneous distribution of the two groups of mycotoxins in the different parts of the grain, with increased levels in fractions processed from outer layers (animal feed flour and corn flour) and decreased levels in fractions processed from inner portions, such as corn meal and flaking grits. Levels of fumonisins in cornflakes were lower than 400 μg/kg, the maximum tolerable limit set by the EU. By contrast, three samples of final product were found to exceed the aflatoxin maximum tolerable limit of 4 μg/kg. Animal feed flour showed concentration factors of 317 and 288% for fumonisins and aflatoxins, respectively. Food traceability system was used by the industrial companies which processed corn into breakfast cereals. Nevertheless, even though the use of food traceability, which is defined as the ability to trace any food, feed, food-producing animal or substance that will be used for consumption through all stages of production, processing and distribution, only initial fumonisin contamination of whole corn and contamination of animal feed flour and corn flour were found to be correlated.ca_ES
dc.description.sponsorshipThe authors are grateful to the Spanish Government (CICYT, AGL 2002-00555 and Ramón y Cajal Program).ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMICYT/PN2000-2003/AGL2002-00555ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.ijfoodmicro.2007.12.001ca_ES
dc.relation.ispartofInternational Journal of Food Microbiology, 2008, vol. 123, núm. 1-2, p. 81-87ca_ES
dc.rights(c) Elsevier B.V., 2008ca_ES
dc.subjectAflatoxinsca_ES
dc.subjectFumonisinsca_ES
dc.subjectCornca_ES
dc.subjectCornflakesca_ES
dc.subjectDry millingca_ES
dc.subject.otherBlat de moroca_ES
dc.titleDistribution of fumonisins and aflatoxins in corn fractions during industrial cornflake processingca_ES
dc.typearticleca_ES
dc.identifier.idgrec011954
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2007.12.001
dc.date.embargoEndDate10000-01-01


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