Total Aflatoxin”, “Aflatoxin B1” and “Ochratoxin A” Residues in Wheat Flour Produced in Kurdistan Province-Iran

Memari, Hiro; Mohammadi, Keiwan Ebrahimi; Esmaeilzadeh, Peiman

doi:10.29252/mlj.11.5.1

Cited by 3 publications

(1 citation statement)

References 15 publications

(15 reference statements)

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“…The results showed that about 50% of the samples were contaminated by OTA [20]. In 2017, the level of AFs, AFB1 and OTA in wheat flour produced in a province of Kurdistan was measured by enzyme-linked immunosorbent assay (ELISA) by Keiwan et al; the level of AFs, AFB1 and OTA exceeded the maximum limit established by the EU in 68.18, 90.91 and 36.36% of the samples, respectively [21]. The content of ochratoxin A in wheat samples from various Algerian regions was detected by a high-performance liquid chromatographyfluorescence detector (HPLC-FLD), as reported by Saliha et al in 2018.…”

Section: Introductionmentioning

confidence: 99%

The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production

Zhang¹,

Liu²,

Zeng³

et al. 2021

Toxins

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Soy sauce aroma-type baijiu-producing regions are mostly in southwest China (Guizhou and Sichuan province) with a hot and humid subtropical monsoon climate, which is conducive to the propagation of toxigenic fungi. This suggests that there is a risk of potential contamination by mycotoxins in the soy sauce aroma-type baijiu production process, which poses significant food safety risks. Few studies on the safety of mycotoxins in soy sauce aroma-type baijiu production exist. Aiming to evaluate the safety of mycotoxins in soy sauce aroma-type baijiu during its production, this study screened and analyzed mycotoxic risk at critical points throughout the production process, investigated from raw materials, daqu, alcoholic fermentative grains, crude baijiu and microbial communities in different stages of the production process. The aflatoxins (AFs) and ochratoxin A (OTA) contents in wheat, daqu, alcoholic fermentative grains and crude baijiu samples were detected by ultra-performance liquid chromatography with tandem mass spectrometry. Mycotoxins were detected in wheat, daqu and alcoholic fermentative grains. The AFs and OTA detection rates, as well as their contents in the daqu samples, were relatively higher compared to those observed in the wheat and alcoholic fermentative grains. AFs were detected in 30% of the daqu samples, while OTA was detected in 20% of the daqu samples, though the contents of both AFs and OTA were under the maximum limit of the Chinese national standard. Furthermore, the fungi contained in daqu samples were isolated and identified, and the results showed that no fungi in the separated bacterial strains were producers of mycotoxins. According to the assessment results, the safety of soy sauce aroma-type baijiu production process in terms of AFs and OTA is confirmed.

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Section: Introductionmentioning

confidence: 99%

The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production

Zhang¹,

Liu²,

Zeng³

et al. 2021

Toxins

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

Heshmati

Nejad

Mehri

2021

International Journal of Environmental Analytical Chemistry

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Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA

Ebrahim

Mohammadi

2018

mljgoums

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Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residues in Koupeh cheese, a traditional fermented Iranian cheese produced in spring and summer.Methods: We randomly collected 48 local cheese samples produced in Mahabad (northwest of Iran) during spring and summer. The level of AFM1 was measured by enzymelinked immunosorbant assay using commercial kits and a microplate reader.Results: All samples contained measurable amounts of AFM1. Cow milk cheese samples contained higher level of AFM1 compared to sheep milk cheese samples. The level of AFM1 in the samples from both animals was lower in summer. There was no significant difference between the mean level of AFM1 in summer and spring. Moreover, 33.3% of cow milk cheese samples collected in spring and 16.6% of the samples collected in summer contained toxin levels higher than the maximum allowed concentration set by the European Commission (250 ng/Kg) and by the Institute of Standards and Industrial Research of Iran (200 ng/Kg). Conclusion:The results of this study show that the level of AFM1in Koupeh cheese is influenced by the livestock type and production season, in a way that the level of contamination is higher in spring.Keywords: Cheese, Cultured Milk Products, Aflatoxin M1, ELISA. MATERIAL AND METHODSThis observational and cross sectional study was performed on 48 randomly collected traditional cheese samples from the city of Mahabad (Iran) during spring and summer. The samples (100g each) were kept in freezer at -18 °C. Presence of AFM1 in the samples was evaluated by enzyme-linked immunosorbent assay (ELISA). ELISA kits (sensitivity of 5 ng/L) used in this study were purchased from R-Biopharm Inc., Germany. In this test, cross-reaction with AFM1 was 100% and no cross-reactivity was observed with AFB1, B2, G1 and G2. Moreover, the aflatoxin recycling rate has been reported to be 95% with 15% error rate. First, the samples were thawed and placed in the bottom of a refrigerator for 12 hours before the test. After homogenization, 2g of each cheese sample were weighed accurately and then added to a 50 ml balloon containing 40 ml of dichloromethane. The contents were stirred for 15 minutes and the suspension was filtered using syringe filters. Then, 10 ml of the filtrate was evaporated at 60 °C and the sediment was dissolved in a mixture of 0.5 ml methanol with 0.5 ml phosphate buffer and 1 ml heptane. The mixture was centrifuged at 2700 RPM for 15 minutes at 10°C. Supernatant (heptane layer) was removed completely and 100 μl of subphase (methanol layer) was diluted with 400 μl of phosphate buffer. Later, 100 μl of standard solution and the prepared cheese samples were added to a microplate. After placing the microplate at 20-25 °C for an hour, the content of the microplate was removed a...

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Total Aflatoxin”, “Aflatoxin B1” and “Ochratoxin A” Residues in Wheat Flour Produced in Kurdistan Province-Iran

Cited by 3 publications

References 15 publications

The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production

The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production

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

Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA

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