[The quality of dried fruit, especially figs, based on results of food surveillance and our own research].

The legal controls of dried fruits put forward by the state control laboratories show that contamination by insects, especially mites, is often a reason for complaints. This is evidently due to the rural conditions of production. Because hygiene is of great importance, a much stronger control should be achieved in the producing countries as well as in the importing countries.

[The mycotoxin problem: results of food monitoring].

From more than 67 reports on food analysis of aflatoxin, patulin and ochratoxin, the results between 1980-1983 were evaluated and tabulated. The following number of samples were investigated: aflatoxin 15 550, patulin 356 and ochratoxin 437. The amount of Control samples for aflatoxins has reached such a high number that rapid methods for sampling, preparation and analysis are necessary.

[Occurrence of filth in food (author's transl)].

In contrast with the numerous publications in the USA about filth in food the German literature pays scant attention to this topic. In spite of the wide-spread contamination of imported foods with living insects, their residues are scarcely analyzed for in the Federal Republic of Germany. This report should point out this gap.

[Aflatoxin M1 in milk and milk products. A comparison of some determination procedures].

Usual TLC-methods for the determination of Aflatoxin M1 in milk and milk products sometimes do not separate interfering substances with similar optical and chemical properties from Aflatoxin M1, thus leading to considerably incorrect results. Even after an additional clean-up on polystyrene column the solutions contain so many compounds that the identification of Aflatoxin M1 is difficult. The resolving power of HPLC yield pure frations, which may be determined by their MS and UV spectra.

[Introduction in mycotoxin problems (author's transl)].

In Part I the occurrence of mycotoxins is discussed in general terms with emphasis on how they originate in the food, taking full account of presence as secondary contaminants. Further discussions emphasize the occurrence of aflatoxin in foods with a detailed table containing 106 references. Finally, the discussion goes into the factors which influence the formation of mycotoxins and the consequences for the consumer.