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Showing 4 results for Aflatoxin
Determination of Aflatoxin M1 in pasteurized Kashk distributed in Tehran Metropolitan
M Amirpour, M Amini, D Khademi Shurmasti,
Volume 8, Issue 1 (8-2015)
Abstract

Background & objectives: Aflatoxin M1 and M2 (AFM1 and AFM2) are secondary toxic metabolite of molds excreted into livestock milk and dairy products when animal consume feedstuffs contaminated with AFB1 and AFB2. Considering the importance of taking dairy products in human diet, the present study was carried out to determine AFM1 of pasteurized Kashk (industrial liquid) in Tehran Metropolitan. Materials & Methods: Totally, 32 industrial liquid Kashk samples (eight brands with four different dates of production) were purchased from supermarkets of Tehran and were analyzed using High Performance Liquid chromatography (HPLC) and immunoaffinity columns. Results: In this study, 90.62% of samples (mean: 60.17 ± 75.48 ppt) were contaminated with AFM1. The concentration of AFM1 in 20.68% of samples were higher than Iranian national standard limits (100 ppt). Comparison of different brands showed that brand B with the mean 99.09 ± 158.47 ppt and brand G with the mean 21.27 ± 16.91 ppt had the highest and lowest level of contamination respectively, however, the difference was not statistically significant (P > 0.05). Conclusion: Considering contamination of more than half of the samples with AFM1 and the point that even low level of aflatoxin can be a serious problem for human health, therefore, continuous control of dairy products and preventive proceedings such as avoidance of using moldy feedstuffs for livestock is suggested


Aflatoxin B1 concentrations in corn flour and wheat flour supplied in Shahrekord province using ELISA method in 2022
Ebrahim Rahimi, Mohammad Amin Heidarzadi, Najmeh Vahad Dehkordi,
Volume 16, Issue 3 (12-2023)
Abstract
Background and Objective: Aflatoxins are secondary metabolites of fungi, which can have very dangerous consequences for human health in addition to spoiling food and changing organoleptic properties. Aflatoxin entering the body and targeting the liver as the main organ involved can cause liver and blood cancer. Hence, the aim of the present study is to measure aflatoxin B1 in corn flour and wheat flour supplied in Shahrekord using ELISA method in 2022.
Materials and Methods: In this study, 40 samples of flour, including 20 samples of corn flour and 20 samples of wheat flour, were randomly sampled from the supply centers and sent to the food hygiene laboratory to track and determine the amount of aflatoxin B1.
Results: The results showed that all samples of wheat flour and corn flour contained aflatoxin 1B. The average of aflatoxin B1 in wheat flour and corn flour was calculated as 2.58 ± 0.95 and 3.47 ± 2.07 (µg/kg) of the sample, respectively; Among the 20 examined samples of corn flour, the concentration of aflatoxin B1 ranged from 3.4 (µg/kg) to 1.9 (µg/kg) and in 20 samples of wheat flour (µg/kg) from 7.90 to (µg/kg) was 1.4; Therefore, the concentration of none of the samples was higher than the Iranian standard.
Conclusion: The occurrence of aflatoxin B1 in all the samples examined in the current study is lower than the risk range determined by the Iranian standard, so in this case, its aasociated high risk does not threaten the health of consumers.
 

Investigation of aflatoxin status in foreign black tea in Tehran, Iran
Leila Faramarz, Mahdi Davari, Rouhollah Karami Osboo,
Volume 18, Issue 2 (9-2025)
Abstract
Background and Objective: Aflatoxins are among the most important and hazardous fungal secondary metabolites, commonly produced in food and animal feed by certain Aspergillus species. Tea is one of the most widely consumed non-alcoholic beverages worldwide and is regarded as a healthy drink, with approximately two-thirds of the global population consuming it daily, particularly in the morning. This study aimed to monitor the presence of aflatoxins in black tea samples collected from Tehran, and to assess the safety of this commonly consumed beverage in the country.
Materials and Methods: In this study, 31 tea samples from different brands were collected in Tehran in May 2023 and analyzed for aflatoxin contamination using a nanoextraction method, followed by high-performance liquid chromatography (HPLC) equipped with a fluorescence detector.
Results: The limit of detection (LOD) values for aflatoxins G1, G2, B1, and B2 were 0.06, 0.35, 0.06, and 0.35 ng/g, respectively, and the limit of quantification (LOQ) values were 0.2, 1, 0.2, and 1 ng/g, respectively. The LOQ values of the present method are comparable to those reported in recent studies conducted in Spain, Austria, and Iran, which reported LOQs higher than 1 ng/g. According to the results obtained, none of the black tea samples from different brands available in the Tehran market contained detectable levels of the four types of aflatoxins (B1, B2, G1, and G2), even below the globally permissible limits (AFs ≥ 10 µg/kg).
Conclusion: Despite the absence of aflatoxin contamination in tea samples consumed in Tehran, previous studies worldwide suggest that tea can be contaminated with fungi and may support mycotoxin production under favorable temperature and humidity conditions. Therefore, ensuring tea safety requires attention to proper processing, adequate storage conditions, and the prevention of aflatoxin-producing fungal growth during production stages.
 

Study of mycotoxins in wheat flour manufactured in Ardabil factories
Mahdi Davari, Habibollah Eskandari, Mahin Pouresmaeil,
Volume 18, Issue 3 (12-2025)
Abstract
Background and Objective: Mycotoxins are toxic secondary metabolites produced by fungi that contaminate food products such as wheat and pose significant health risks when consumed by humans.
Materials and Methods: This study aimed to analyze eight mycotoxins—deoxynivalenol, zearalenone, ochratoxin A (OTA), total aflatoxins, and the individual aflatoxins B1, B2, G1, and G2—in flour samples collected from factories in Ardabil city. To this end, eight samples were analyzed, including six lavash bread flour samples and two barbari bread flour samples. Solid-phase extraction using immunoaffinity columns, followed by high-performance liquid chromatography (HPLC) with spectrofluorimetric detection, was employed to measure the concentrations of the targeted mycotoxins.
Results: The results showed that deoxynivalenol was detected in three lavash flour samples at concentrations of 178.7, 136.4, and 188 ng/g. In contrast, the remaining lavash samples and all barbari flour samples had deoxynivalenol levels below the instrument’s detection limit of 100 ng/g. Additionally, all other analyzed mycotoxins were below the detection limits in all flour samples.
Conclusion: This study found that the levels of all eight fungal mycotoxins in wheat flour were below the permissible limits defined by Standard No. 5925 of the National Standards Organization of Iran, indicating no significant threat to human health. Despite these reassuring results, it is recommended to regularly monitor various types of flour and other wheat-based products across different seasons, due to potential variations in wheat supply from different regions of the country or from international sources.
 

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