Investigation of ochratoxin A, B and citrinin contamination in various commercial foods

Journal of the Food Hygienic Society of Japan

Volumn 49, Issue 2, 2008, Pages 111-115

  Tabata, Setsuko ^a   Iida, Kenji ^a   Kimura, Keisuke ^a   Iwasaki, Yumiko ^a   Nakazato, Mitsuo ^a   Kamata, Kunihiro ^a   Hirokado, Masako ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

A ochratoxin A; Aflatoxin; B ochratoxin B; Cacao; Citrinin; Co contamination; Coffee; Deoxynivalenol; Fumonisin; Raisin

Indexed keywords

AFLATOXIN; CITRININ; FUMONISIN; OCHRATOXIN; TRICHOTHECENE DERIVATIVE; VOMITOXIN;

ARTICLE; CACAO; CEREAL; CHEMISTRY; COFFEE; FOOD ANALYSIS; FOOD CONTAMINATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; METHODOLOGY; TANDEM MASS SPECTROMETRY;

AFLATOXINS; CACAO; CEREALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; CITRININ; COFFEE; FOOD ANALYSIS; FOOD CONTAMINATION; FRUIT; FUMONISINS; OCHRATOXINS; TANDEM MASS SPECTROMETRY; TRICHOTHECENES;

THEOBROMA CACAO;

EID: 44649168102     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.49.111     Document Type: Article

References (12)

1. Hosogai, Y. and Matsumoto, M. ed. "Shokuhin Anzensei Semina 5, Mycotoxin", Chuo Houki Syuppan, 2002, p. 114-118. (ISBN 4-8058-2125-6)
2. WHO: Food Technical Report Series 906, Evaluation of Certain Mycotoxins in Food, WHO, Geneva, 2002.
3. EU: COMMISSION REGULATION (EC), No 123/2005, Official Journal of the European Union, L25/3-5, 2005.
4. FAO:"FAO FOOD AND NUTRITION PAPER 81, Worldwide regulations for mycotoxins in food and feed in 2003", FAO, Roma, 2004.
5. Tabata, S., Iida, K., Kimura, K., Iwasaki, Y., Nakazato, M., Kamata, K., Hirokado, M. Simultaneous determination of ochratoxin A, B and citrinin in foods by HPLC-FL and LC/MS/MS. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 49, 100-105 (2008).
6. Trucksess, M.W. ed. "AOAC Official Methods of Analysis of AOAC International 18th ed. 2005", AOAC International, 2005, p. 62-64.
7. Japanese source
8. Japanese source
9. th ed. 2005", AOAC International, 2005, p. 49-51.
10. Tsubouchi, H., Yamamoto, K., Hisada, K., Sakabe, Y., Udagawa, S. Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus. Mycopathologia, 97, 111-115 (1987).
11. Pérez De Obanos, A., González-Peñas, E., López De Cerain, A. Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion. Food Addit. Contam., 22, 463-471 (2005).
12. Pitt, J. I., Hocking, A. D. "Fungi and Food Spoilage", Aspen Publishers Inc., 1999, p. 319-322. (ISBN 0-8342-1306-0)