Formation of B- and M-group aflatoxins and precursors by Aspergillus flavus on maize and its implication for food safety.

ABSTRACT: Aflatoxins count to the most toxic known mycotoxins and are a threat to food safety especially in regions with a warm and humid climate. Contaminated food reaches consumers globally due to international trade, leading to stringent regulatory limits of aflatoxins in food. While the formation of aflatoxin (AF) B₁ by the filamentous fungus Aspergillus flavus is well investigated, less is known about the formation kinetics of its precursors and further aflatoxins. In this study, autoclaved maize kernels were inoculated with A. flavus and incubated at 25 °C for up to 10 days. Aflatoxins and precursors were analyzed by a validated UHPLC-MS method. Additional to AFB₁ and AFB₂, AFM₁ and AFM₂ were detected, confirming the ability of the formati

SUBMITTER: Schamann A 

PROVIDER: S-EPMC9038868 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature