North African countries have a rich tradition in food technology, and many traditional foods of
animal or plant origin are still widely consumed and highly appreciated. In fact, these foods …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

A liquid chromatography–tandem mass spectrometric with electrospray ionization (LC/ESI-
MS/MS) method for determining the four naturally occurring aflatoxins (AFs) B1, B2, G1, and …

Aflatoxin contamination in edible vegetable oils is a global concern due to the harmful
effects of aflatoxins on human health. This study reports the status of aflatoxin contamination …

Two methods for the determination of aflatoxin B1 (AFB1) in olive oil were tested and
compared. In method A the oil sample was mixed with methanol+ water (60+ 40), extracted …

Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by certain
Aspergillus species on agricultural commodities. Molds isolated from black olives are …

Aspergillus, Penicillium and related species reported from Turkey Page 1 1 Mycotaxon Vol.
89, No: 1, pp. 155-157, January-March, 2004. Journal home : http://www.mycotaxon.com …

Table olives are a traditional component of the Mediterranean diet and are largely
consumed in the world. There are different trade treatments that originate different types of …

Many mould strains, in particular Aspergillus and/or Penicillium, are able to develop on olive
and produce ochratoxin A (OTA) and/or citrinin (CIT) and/or aflatoxin B (AFB) after harvest …

Aflatoxins has been a topic of discussion in Sri Lanka over the recent past, due to many
reported cases of aflatoxin prevalence in several food commodities. Most food spoilage and …