Roberto Troiano

Very low level detection of mycotoxins in the agriculture products has become increasingly important. Mycotoxins are very resistant fungal metabolites that can remain in foods after processing and, sometimes, even after cooking. They are considered potent carcinogens and can be found in many varieties of foods. Of the mycotoxin class, aflatoxins are considered especially harmful, being both acutely and chronically toxic. Aflatoxin B1 and B2 are some of the most potent hepatocarcinogens known. Along with aflatoxins G1 and G2, even extremely low levels of these aflatoxins in the diet are important public-health concerns. With this in mind, this application note describes a specific, robust HPLC method for the low-ppb detection of aflatoxins B1, B2, G1 and G2 in corn.