The Determination of Total Aflatoxins and Ochratoxina A in Rye and Barley

Corina Dajbog, Clemansa Tofan
The products with a high contamination risk with mycotoxins are: maize, cotton, peanuts, pistachio, and spices. Soya, beans, oats, barley, rice are either resistant or only with moderate susceptibility to contamination with mycotoxins in fields. For these products, the susceptibility grows when they are deposits at high temperature and moisture condition (Hermann, 2002). For consumers protection against de diseases induced by mycotoxins, the qualitative and quantitative control must be done for the products in question, as well as the hygienic measures must be taken against formation of mycotoxins. For mycotoxins determination, we used 2 samples of cereal, one sample of rye and one sample of barley. Mycotoxins tracked in experiments were total aflatoxins and ochratoxin A. Method used for determination of mycotoxins was enzyme-linked immunosorbent assay – ELISA.
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