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Elias-Orozco, R., Castellanos-Nava, A., Gaytán-Martínez, M., Figueroa-Cárdenas, J.D. and Loarca-Pina, G. (2002) Comparison of Nixtamalization and Extrusion Processes for a Reduction in Aflatoxin Content. Food Additives & Contaminants, 19, 878-885.
https://doi.org/10.1080/02652030210145054

has been cited by the following article:

• TITLE: Prevalence of Aflatoxins in Smoked-Dried and Fresh Fish in Zambia

  AUTHORS: Indra Sen Singh, Elasto Nsokolo

  KEYWORDS: Aflatoxins, Mycotoxins, Fluorometer

  JOURNAL NAME: Journal of Environmental Protection, Vol.11 No.1, January 15, 2020

  ABSTRACT: The food contamination is a critical public health concern at the global level. The aflatoxins are considerable food contaminants and health menace to a sizable world population. Aflatoxins originate from fungi as their toxic secondary metabolites. This study aimed to probe the contamination level of aflatoxins in smoked-dried fish and the extent of the threat it might pose on human health. The study considered five of the regularly consumed species of smoked-dried fish. The study also considered two species of fresh fish. The investigation was carried out using VICAM Series-4EX Fluorometer. The Buka fish sample had the lowest concentration of 1.3 ppb for total aflatoxins, and Bream fish was analyzed to have the highest as 3.84 ppb. As such, the total aflatoxin concentration in this study was found to be between 1.3 and 3.84 ppb. These concentrations can be considered to be a matter of concern. Prolonged intake of the aflatoxins in this range may result in a health hazard to humans. As expected, there was no trace of aflatoxins detected in fresh fish samples.