Contamination of breakfast cereal products by fungi and mycotoxins - a potential risk for consumer's health

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dc.contributor.authorPiotrowska, Małgorzata
dc.date.accessioned2015-06-03T11:11:23Z
dc.date.available2015-06-03T11:11:23Z
dc.date.issued2013
dc.description.abstractThe aim of research was assessment of breakfast cereal snacks available in trade for their contamination with fungi and selected mycotoxins in related to potential risk of consumers’ health. The contamination with fungi ranged from 1.3 x 101cfu g-1to 9.0 x 102cfu g-1. The most contaminated was muesli, that apart from cereal components comprised also dried fruit, nuts and coconut flakes. Species belonging to Aspergillus, Penicillium, Cladosporium, Rhizopus, Mucor, Chaetomium, Trichoderma, Eurotium and Fusarium genera were isolated as dominant. The isolated species included Aspergillus ochraceus, A. flavus, A. versicolor, A. sydowii, Penicillium verrucosum and Fusarium graminearum, which are well known as mycotoxin producers. None of the products was contaminated with aflatoxin B1. The presence of ochratoxin A exceeding of 3 ng g-1was discovered in 30% of samples. The contamination with deoxynivalenol equalled 587 ng g-1on average. This result indicates that the cereals products may form a serious source of exposure to mycotoxins, particularly for most vulnerable group, i.e. children.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiotechnology and Food Science, 2013 Vol.77 nr 1 s.3-10
dc.identifier.issn2084-0136
dc.identifier.other0000043762
dc.identifier.urihttp://www.bfs.p.lodz.pl
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology. Pressen_EN
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Scienceen_EN
dc.subjectcereal productsen_EN
dc.subjectfungien_EN
dc.subjectxerophilsen_EN
dc.subjectochratoxin Aen_EN
dc.subjectaflatoxin B1en_EN
dc.subjectdeoxynivalenolen_EN
dc.subjectprodukt zbożowypl_PL
dc.subjectgrzybypl_PL
dc.subjectKserofilpl_PL
dc.subjectochratoksyna Apl_PL
dc.subjectaflatoksyna B1pl_PL
dc.subjectdeoksyniwalenolpl_PL
dc.titleContamination of breakfast cereal products by fungi and mycotoxins - a potential risk for consumer's healthen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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