Please use this identifier to cite or link to this item:
Title: Fumonisin mycotoxins in traditional Xhosa maize beer in South Africa.
Authors: Shephard, Gordon Seymour 
Van der Westhuizen, L 
Gatyeni, PM 
Somdyala, NIM 
Burger, HM 
Marasas, Walter F.O 
Keywords: Fumonisins;mycotoxins;Transkei;beer;maize;corn;Fusarium
Issue Date: 2005
Publisher: American Chemical Society
Source: Shephard GS, van der Westhuizen L, Gatyeni PM, Somdyala NIM, Burger, HM & Marasas, WFO. 2005. Fumonisin mycotoxins in traditional Xhosa maize beer in South Africa. Journal of Agricultural and Food Chemistry, 53(24):9634–9637
Journal: Journal of Agricultural and Food Chemistry 
Abstract: The production and consumption of home-brewed Xhosa maize beer is a widespread traditional practice in the former Transkei region of South Africa. HPLC determination of fumonisins B1 (FB1), B2 (FB2), and B3 (FB3) in maize beer samples collected in two magisterial areas, Centane and Bizana, showed a wide range of levels. All samples were positive for FB1, with a mean level of 281 ( 262 ng/mL and a range from 38 to 1066 ng/mL. Total fumonisins (FB1 + FB2 + FB3) ranged from 43 to 1329 ng/mL, with a mean of 369 ( 345 ng/mL. Data on the consumption of home-brewed beer are not available. On the basis of published data for the consumption of commercial beer in South Africa, the fumonisin exposure in these districts among the consumers of maize beer was found to be well above the provisional maximum tolerable daily intake of 2 µg/kg of body weight/day set by the Joint FAO/WHO Expert Committee on Food Additives.
Description: Article
DOI: 10.1021/jf0516080
Appears in Collections:HWSci - Journal Articles (DHET subsidised)

Show full item record

Page view(s)

checked on Feb 9, 2021

Google ScholarTM



This item is licensed under a Creative Commons License Creative Commons