Mycotoxins: Identification procedures established by the Food and Drug Administration

CHED 187

Navreet Kaur, psvoronos@qcc.cuny.edu1, Paris Svoronos, psvoronos@qcc.cuny.edu1, Paula Devy, psvoronos@qcc.cuny.edu2, and Victor Abbruscato, psvoronos@qcc.cuny.edu2. (1) Department of Chemistry, Queensborough Community College, 222-05 56th Avenue, Bayside, NY 11364, (2) Food and Drug Administration, Jamaica, NY
The Food & Drug Administration (FDA) internship we participated in with deals with the identification and quantitative measurement of mycotoxins in food. The samples tested are both domestic and imported. In this project the following four types of mycotoxins are measured: a) aflatoxins, which are found in peanuts, nuts and some seeds, b) patulin which is isolated from apple juice, cider and puree, c) ochratoxin that exists in nuts and seeds and d) deoxynivalenol (DON) that is encountered in grain flour such as wheat and corn. The procedure for sample composite and quantitative chromatographic testing is described
 

Undergraduate Research Poster Session
2:30 PM-4:30 PM, Monday, August 20, 2007 BCEC -- Exhibit Hall - B2, Poster

Division of Chemical Education

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007