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THE IMPORTANCE OF DETECTING AND CONTROLING AFLATOXINS IN FOOD

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Author(s): Angela Kwiatkowski e Ana Paula de Faria Alves

Journal: SaBios : Revista de Sa├║de e Biologia
ISSN 1980-0002

Volume: 2;
Issue: 2;
Start page: 45;
Date: 2007;

ABSTRACT
Aflatoxins are micotoxins produced by three species of fungi belonging to Aspergillus sp: A. flavus, A. parasiticus and A. nomius which can contaminate food aimed at human and animal consumption. That sort of micotoxin can be ingested through cereals, peanuts and derived products, among others, as well as through meat and products derived from animals, which were fed with chows or commercial feeding elaborated with polluted grains. Those micotoxins are of special importance for agriculture because they can contaminate the food still in the fields, that is, before and after the crop, during the transportation and in the storage of the products. The ingestion of cumulative levels of aflatoxin can lead to the development of hepatic cancer. The methods recently used for detecting aflatoxins are: Thin Layer Chromatography, High Efficiency Liquid Layer Chromatography and Immunological Tests, such as ELISA Tests, Biosensors and Immunological Sequential Injection Analysis. The purpose of the present investigation is to supply information on aflatoxins in food, regarding the detecting methodologies, the control and the preventive measures.
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