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A survey of ochratoxin A in wheat and barley in India.

Prema, Viswanath and Kavitha, S. and Farhana, Ayesha and Appaiah, K. M. (2007) A survey of ochratoxin A in wheat and barley in India. Journal of Food Safety, 27 (2). 111-123 ; 22 ref..

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Abstract

Ochratoxin A (OTA), a secondary metabolite produced by species of Aspergillus and Penicillium, has been found to be nephrotoxic, immunosuppressive and teratogenic, and is a possible human carcinogen. Its prevalence in wheat and barley has been reported from many European countries. In this study, 126 samples of wheat and barley collected from different regions in India were analysed using HPLC for the presence of OTA. The highest OTA content determined in 1 sample of wheat was 2.3 mug/kg. None of the 126 samples of wheat and barley contained >5 mug/kg. Wheat (82.6%) and barley (90%) samples contained <0.1 mug/kg, the limit of quantification of OTA in this study. The max. limit of OTA for wheat, barley and rye is currently 5 mug/kg. In an attempt to determine if there was any correlation between ochratoxigenic mould mycoflora and ochratoxin content in samples analysed, enumeration of moulds belonging to Aspergillus and Penicillium species was determined using general microbiological media. Aflatoxigenic and ochratoxigenic mycoflora were enumerated using selective agar media. It was observed that more aflatoxigenic moulds were recovered from wheat and barley samples. None of the Penicillium species detected from samples was found to be ochratoxigenic. However, Aspergillus species belonging to section Nigri, A. niger group, also an ochratoxin producer, were recovered from samples.

Item Type: Article
Uncontrolled Keywords: BARLEY-; FOOD-SAFETY-PLANT-FOODS; OCHRATOXINS-; WHEAT-; INDIA-; OCHRATOXIN-A
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 21 Cereals > 02 Barley
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 06:02
Last Modified: 11 May 2012 03:42
URI: http://ir.cftri.com/id/eprint/8055

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