Determination of the level of food contamination with Aspergillus flavus and aflatoxin B1 in the territory of the Adygeya Republic
https://doi.org/10.47470/0016-9900-2018-97-3-251-253
Abstract
Investigations were executed to determine the level of the food contamination with mold fungi, to identify A.flavus and to assess the concentration of aflatoxin B1. Culturing is performed on Capek culture medium, A.flavus is identified according to L.I. Kursanov, the qualitative estimation of aflatoxin B1 in liquid culture and food products was carried out with the use of thin-layer chromatography method on “Silufol” UV-254 plates, and quantification was made by high-performance liquid chromatography (Agilent Technologies 1200 series). Out of 17 investigated samples, 23.5% were established to be mold fungi-contaminated, of which 11.3% were contaminated with A. flavus. In one sample, isolated from A. flavus toxigenic strain, aflatoxin B1 was detected in the concentration of 0.0072 ± 0.00028 mg/kg.
About the Authors
Aminet D. Tsikunib
Adyghea State University
Russian Federation
Russian Federation
MD, Ph.D., DSci., professor, Head of the Department of Chemistry of the Adyghea State University, Director of the Institute for Complex Problems of the Adyghea State University, Maykop, 385000, Russian Federation.
e-mail: cikunib58@mail.ru
I. A. Grin
Adyghea State University
Russian Federation
Russian Federation
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Review
For citations:
Tsikunib A.D., Grin I.A. Determination of the level of food contamination with Aspergillus flavus and aflatoxin B1 in the territory of the Adygeya Republic. Hygiene and Sanitation. 2018;97(3):251-253. (In Russ.) https://doi.org/10.47470/0016-9900-2018-97-3-251-253
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