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Food Additives & Contaminants: Part B
Surveillance
Volume 9, 2016 - Issue 2
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Original Articles

Fumonisins and fungi in dry soybeans (Glycine Max L.) for human consumption

Laura P. GarciaLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, BrazilView further author information
,
Geovana D. SaviLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, BrazilView further author information
,
Karolina SantosLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, BrazilView further author information
&
Vildes M. ScusselLaboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, BrazilCorrespondence[email protected]
View further author information
Pages 79-84 | Received 19 Oct 2015, Accepted 19 Dec 2015, Published online: 28 Feb 2016
 
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ABSTRACT

This survey reports the occurrence of fumonisins (FBs) and fungi in dry soybeans sold for human consumption. The variation levels were 138–1495 µg kg−1 and 178–552 µg kg−1 for FB1 and FB2, respectively. In addition, potentially toxigenic fungi as Fusarium, Aspergillus and Penicillium genera were isolated in the samples. These can be considered as indicator-toxin and can produce considerable amounts of mycotoxins. Despite FB presence in the soybeans for human consumption, there is no legal regulation. Therefore, it is important to emphasise the need for frequent monitoring of these contaminants in soybeans.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

Coordination for the Improvement of Higher Education Personnel (CAPES) provided the financial support for this study.

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