Table 3.
Occurrences and levels of aflatoxins (B1, B2, G1, G2 and sum of aflatoxins), ochratoxin A (OTA) and deoxynivalenol (DON) in cereal-based products. Results expressed as μg/kg.
| Food | Descriptive | AFB1 | AFB2 | AFG1 | AFG2 | Sum AFs | OTA | DON |
|---|---|---|---|---|---|---|---|---|
| Couscous (n = 27) |
% Positive | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 14.8% | 77.8% |
| Mean ± SD | <LD 1 | <LD | <LD | <LD | <LD | 0.20 ± 0.56 | 117 ± 97 | |
| Maximum | -- | -- | -- | -- | -- | 2.79 | 470 | |
|
Rechta noodles (n = 26) |
% Positive | 3.8% | 0.0% | 57.7% | 0.0% | 61.5% | 26.9% | 96.2% |
| Mean ± SD | 0.01 ± 0.01 | <LD | 0.03 ± 0.03 | <LD | 0.03 ± 0.03 | 0.17 ± 0.44 | 123 ± 63 | |
| Maximum | 0.02 | -- | 0.09 | <LD | 0.09 | 2.28 | 280 | |
|
Metlou bread (n = 18) |
% Positive | 0.0% | 0.0% | 100.0% | 5.6% | 100.0% | 5.6% | 83.3% |
| Mean ± SD | <LD | <LD | 0.07 ± 0.03 | 0.01 ± 0.01 | 0.07 ± 0.03 | 0.06 ± 0.02 | 90 ± 60 | |
| Maximum | -- | -- | 0.15 | 0.03 | 0.15 | 0.15 | 190 | |
| Total cereal-based (n = 71) |
% Positive | 1.4% | 0.0% | 46.5% | 1.4% | 47.9% | 16.9% | 85.9% |
| Mean ± SD | 0.01 ± 0.01 | <LD | 0.03 ± 0.03 | 0.01 ± 0.01 | 0.03 ± 0.03 | 0.15 ± 0.43 | 112 ± 77 |
1 LD: limit of detection of 0.02 μg/kg for each of the aflatoxins, 0.10 μg/kg for ochratoxin A and 33 μg/kg for deoxynivalenol.