Determination of aflatoxin B1 levels in powdered red pepper

Basit Öğe Kaydı
dc.contributor.authorAydin, A.
dc.contributor.authorErkan, M. Emin
dc.contributor.authorBaskaya, R.
dc.contributor.authorCiftcioglu, G.
dc.date.accessioned2024-04-24T16:11:33Z
dc.date.available2024-04-24T16:11:33Z
dc.date.issued2007
dc.departmentDicle Üniversitesien_US
dc.description.abstractInsufficient hygiene conditions during drying, transport and storage stages in the production of red pepper could cause microbiological and mycological growth which could result in the formation of mycotoxins. This study was designed to assess the aflatoxin 131 levels in 100 samples of powdered red pepper randomly obtained from markets in Istanbul using microtitre plate Enzyme Linked Immunosorbent Assay (ELISA). Allatoxin 13, levels were below the minimum detection limit (0.025 mu g/kg) in 32 samples, between 0.025 and 5 mu g/kg in 50 samples, whilst 18 samples had unacceptable contamination levels higher than the maximum tolerable limit (5 mu g/kg), according to the Turkish Food Codex and the European Commission. (c) 2006 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.foodcont.2006.03.013
dc.identifier.endpage1018en_US
dc.identifier.issn0956-7135
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-33847360681
dc.identifier.scopusqualityQ1
dc.identifier.startpage1015en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2006.03.013
dc.identifier.urihttps://hdl.handle.net/11468/15430
dc.identifier.volume18en_US
dc.identifier.wosWOS:000245681300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAflatoxin B-1en_US
dc.subjectPowdered Red Pepperen_US
dc.subjectTraditional Fooden_US
dc.subjectElisaen_US
dc.titleDetermination of aflatoxin B1 levels in powdered red pepperen_US
dc.titleDetermination of aflatoxin B1 levels in powdered red pepper
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu