Occurrence, dietary exposure, and risk assessment of aflatoxins in wheat flour from Iran

Risk assessments for the dietary intake aflatoxins in food: A systematic review (2016–2022)

“…Similarly, exposure to AFB1 (0.004 μg/kg bw/day) due to consumption of wheat flour in Iran also posed a health risk to consumers as the recorded MOE (109) was below the recommended limit of 10,000. The risk of liver cancer for the Iranian population was estimated as 0.06 cancers/year/100,000 population (Heshmati, Nejad, & Mehri, 2021). Risk arising from wheat flour was also proposed by Jahanbakhsh et al (2021) based on the 95th percentile MOE of 1072 for children which was 6 times higher than that of adults i.e., 647 meaning that adult population is at greater risk.…”

Molecular identification and biocontrol of ochratoxigenic fungi and ochratoxin A in animal feed marketed in the state of Qatar

“…Mycotoxins are secondary fungal metabolites and important contaminants of food and feed throughout the world [ 1 ]. The ubiquitous nature of toxigenic fungi has made mycotoxins as unavoidable contaminants of agricultural products and food chains [ [2] , [3] , [4] ]. In the list of more than 400 mycotoxins; aflatoxins, ochratoxins, zearalenone, fumonisin and deoxynivalenol (DON) are well known for their toxicities [ 5 , 6 ].…”

Seasonal Study of Aflatoxin M1 Contamination in Cow Milk on the Retail Dairy Market in Gorgan, Iran

“…Dairy 2023, 4 Mycotoxins are toxic secondary metabolites produced by species of filamentous fungi such as Aspergillus species, especially A. parasiticus, A. nomius, and A. flavus growing on seeds crops, and animal foraging during harvesting, storage, and processing [7][8][9]. Recent reports have shown that elevated climate temperatures and atmospheric CO 2 concentrations have been linked to increased mycotoxin production, as evidenced by a study on the occurrence of mycotoxins in agricultural products under varying weather conditions, which found that hot and dry weather was associated with a higher prevalence of mycotoxins [1,8,10].…”