Table 3.
Incidence level and range of different types of aflatoxins in processed foods.
| Sample Type | n | Incidence (%) | Aflatoxin Range (μg kg−1) | ||||
|---|---|---|---|---|---|---|---|
|
| |||||||
| AFB1 | AFB2 | AFG1 | AFG2 | Total aflatoxin (AFT) | |||
| Chines fried rice | 5 | 1 (20) | ND | ND | 0.025 | 1.3 | (0.03 ± 0.001)–(1.30 ± 0.002) |
| Bread slices | 3 | 1 (33.3) | 0.02–0.06 | BD | 0.06 | ND | (0.1 ± 0.003)–(0.26 ± 0.004) |
| Sohn Halwa | 3 | 1 (33.3) | BD | ND | ND | ND | (0.04 ± 0.001)–(0.16 ± 0.003) |
| Chapati local wheat cleaned with air | 3 | 3 (100.0) | 0.02–0.27 | ND | ND | 0.03–0.94 | (0.05 ± 0.002)–(1.21 ± 0.04) |
| Chapati local wheat cleaned with water | 3 | 0 (0) | ND | ND | ND | ND | ND |
| Chapati (commercial flour) | 3 | 2 (66.7) | BD | 0.025 | 1.36 | 0.03 | (0.07 ± 0.003)–(1.36 ± 0.06) |
| Every Day Milk | 9 | 2 (22) | 0.0474 | ND | 0.141 | 0.084 | (0.05 ± 0.002)–(0.27 ± 0.005) |
| gram flour | 5 | 3 (60) | 0.32–1.02 | 0.12 | 0.58 | 0.34 | (0.8 ± 0.06)–(2.1 ± 0.01) |
| Peanuts (nimko) | 5 | 3 (60) | 0.21–1.24 | 0.13032 | ND | 1.741 | (0.27 ± 0.003)–(2.08 ± 0.01) |
| Lays | 3 | 1 (60) | BD | ND | 0.57 | ND | 0.57 |
| Bread slices | 5 | 3 (20) | 0.021 | ND | 0.06 | ND | 0.85 |
| Soji Halwa | 3 | 0 (0) | ND | ND | ND | ND | ND |
| Barian | 5 | 1 (20) | 0.07 | 0 | 0.25 | 0.15 | (0.03 ± 0.001)–(0.48 ± 0.006) |
| Total | 55 | 22 (40) | |||||