Volume 16, Issue 3 (12-2023)
ijhe 2023, 16(3): 433-444 |
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Rahimi E, Heidarzadi M A, Vahad Dehkordi N. Aflatoxin B1 concentrations in corn flour and wheat flour supplied in Shahrekord province using ELISA method in 2022. ijhe 2023; 16 (3) :433-444
URL: http://ijhe.tums.ac.ir/article-1-6801-en.html
URL: http://ijhe.tums.ac.ir/article-1-6801-en.html
1- Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran , ebrahimrahimi55@yahoo.com
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
3- Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
3- Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
Abstract: (403 Views)
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.
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.
Type of Study: Research |
Subject:
General
Received: 2023/06/19 | Accepted: 2023/08/19 | Published: 2023/12/6
Received: 2023/06/19 | Accepted: 2023/08/19 | Published: 2023/12/6
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