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Article: Incomplete recoveries of fumonisins present in naturally contaminated corn foods from an immunoaffinity column.(FOOD CHEMICAL CONTAMINANTS)(Report)
- Article from:
- Journal of AOAC International
- Article date:
- March 1, 2009
- Author:
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The fumonisins are a group of related mycotoxms produced mainly by Fusarium verticillioides (synonym: F. moniliforme), a widespread fungal pathogen associated with corn (1). They are known to cause mycotoxicoses in livestock, leukoencephalomalacia in horses, and toxic pulmonary effects in swine. Fumonisin [B.sub.1] ([FB.sub.1]) is the most abundant fumonisin in nature and is often found as a natural contaminant of corn and corn-based foods (2). It had previously been found that [FB.sub.1] and fumonisin [B.sub.2] ([FB.sub.2]) were unstable when stored in white rice flour, corn starch, and corn meal at room temperature (3). This is not the same phenomenon as binding of ...