Table 2.
Occurrences and levels of aflatoxins (B1, B2, G1, G2 and sum of aflatoxins) and ochratoxin A (OTA) in dried fruits. Results expressed as μg/kg.
| Food | Descriptive | AFB1 | AFB2 | AFG1 | AFG2 | Sum AFs | OTA |
|---|---|---|---|---|---|---|---|
| Dried figs (n = 29) |
% Positive | 17.2% | 0.0% | 24.1% | 10.3% | 34.5% | 0.0% |
| Mean ± SD | 0.01 ± 0.01 | <LD 1 | 0.03 ± 0.06 | 0.02 ± 0.03 | 0.04 ± 0.07 | <LD | |
| Maximum | 0.05 | -- | 0.30 | 0.17 | 0.32 | -- | |
| Dates (n = 20) |
% Positive | 5.0% | 5.0% | 0.0% | 0.0% | 5.0% | 0.0% |
| Mean ± SD | 0.02 ± 0.05 | 0.01 ± 0.02 | <LD | <LD | 0.03 ± 0.07 | <LD | |
| Maximum | 0.23 | 0.10 | -- | -- | 0.33 | -- | |
|
Bradj pastries (n = 13) |
% Positive | 100.0% | 100.0% | 100.0% | 0.0% | 100.0% | 0.0% |
| Mean ± SD | 0.72 ± 0.58 | 0.09 ± 0.06 | 0.06 ± 0.01 | <LD | 0.87 ± 0.64 | <LD | |
| Maximum | 1.97 | 0.20 | 0.07 | -- | 2.24 | -- | |
| Total dried fruits (n = 62) |
% Positive | 30.6% | 22.6% | 32.3% | 4.8% | 38.7% | 0.0% |
| Mean ± SD | 0.16 ± 0.39 | 0.03 ± 0.04 | 0.03 ± 0.04 | 0.01 ± 0.02 | 0.21 ± 0.45 | <LD |
1 LD: limit of detection of 0.02 μg/kg for each of the aflatoxins and 0.10 μg/kg for ochratoxin A.