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Food Additives & Contaminants: Part B
Surveillance
Volume 10, 2017 - Issue 3
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Original Articles

Natural occurrence of fumonisins and characteristics of pamonhas sweet type from Southern Brazil

Bruna A. SilvaLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
,
Rafaela RosaLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
,
Juliana R. SilvaLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, BrazilCorrespondence[email protected]
,
Geovana D. SaviLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
&
Vildes M. ScusselLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
Pages 222-227 | Received 09 Nov 2016, Accepted 17 Apr 2017, Published online: 09 May 2017
 
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ABSTRACT

Fresh and frozen pamonhas, a native Brazilian food made with sweet corn (Zea mays L.), similar to the Mexican tamal, which has been incorporated into the country’s diet, were investigated for fumonisins (FBs: FB1 and FB2) contamination and product characteristics. The laboratory conditions of the applied fumonisins method with liquid chromatography and fluorescence detection were validated. Five out of the total samples showed FBs contamination above the national maximum level of 1000–1500 µg/kg. Despite this, in 59.6% (31) of the samples FB1 and in 23.1% (12) FB2 could be detected. The pamonhas characteristics did not show uniformity among the brands surveyed. The moisture content of 59.4% and water activity of 0.97 for both (fresh and frozen) samples showed to be suitable conditions for fungal growth. One sample had a quite high pH. It is essential to establish guidance criteria for pamonha production by the regulatory agencies.

Disclosure statement

No potential conflict of interest was reported by the authors.

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