Joint International Conference on Long-term Experiments ...

compare these levels with the European ones and to change the legal level of
mycotoxins admitted by our laws and to align these levels with the European
legislation.
MATERIALS AND METHODS
Different random samples of grains (wheat, corn, Triticale and rye), bread and bakery
products (biscuits, cereal flakes) were collected from 14 districts of Romania. Each
sample (1 kilo) was put in sterilized bag and in laboratory was divided into 2 parts. One
part was used for mycological analysis and the second one was used for mycotoxin
analysis. The mycological analysis was made in 5 replications, by using the blotting
paper method (Raicu Cristina and Doina Baciu, 1978) and the Ulster method on
agarized plates (Hulea Ana and all, 1982). We used 10 grains from each sample in 3 or
5 replications. In this study was employed a Czapek - Dox agar medium with
Streptomycin as bacteriostatic agent, added after sterilization (Hulea Ana, 1969). The
identification of fungi was according to Raicu Cristina and Doina Baciu (1978) and
Domsch and Gams (1972).
Our studies were focused on finding rapid methods for screening of aflatoxins B1,
(AB1), aflatoxin B2 (AB2), aflatoxin G1 (AG1), aflatoxin G2 (AG2) and ochratoxin A.
Mycotoxins were extracted in chloroform, separated on silicagel thin-layer
chromatography plates and were quantified using densitometric analysis (Braicu and all,
2005). We analyzed samples from different Romanian regions.
The limits of detection of this method on TLC plate were 0.25 μg/kg for AG1, AG2,
AB1, AB2, respectively 3�μg/kg for ochratoxin A and the limits of quantification from
samples were 0.83 μg/kg AG1, AG2, AB1, AB2, 10 μg/kg for ochratoxin A
RESULTS AND DISCUSSIONS
The degree of infestation with fungi as presented in Table 1 is very high, above 50%, in
all types of samples collected from the country.
Table 1. The degree of infestation with fungi in grains and bakery products
Product
Analised
samples
(nr)
Number of samples infected with fungi
Potential toxigenic fungi (%)
Total
no (%)
Penicillium Aspergillus Fusariu
sp.
sp. m sp.
Wheat 130 78 / 60.0% 38.46 38.46 76.92
Maize 60 35 / 58.3% 85.71 77.14 68.57
Rye 6 5 / 83.3% 40.0 60.0 60.0
Triticale 6 5 / 83.3% 80.0 100 100
Bread 6 6 / 100% 100 83.3 33.3
Biscuits 6 4 / 66.7% 25.0 25.0 50.0
Flakes 6 3 / 50.0% 100 33.3. 100
Total 220 135 / 61.4% 56.29 53.33 74.07
171