Aflatoxin M1 Contamination in Ice-Cream

<p>Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 (AFB1) that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay) technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran). A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%), the presence of AFM1 was detected in concentrations between 8.4 -147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22%) were higher than the maximum tolerance limit (50 ng/l) accepted by ISIRI, European Community and Codex Alimentarius.</p

Aflatoxin M1 Contamination in Milk and Milk Products in Iran: A Review

Mycotoxins are secondary metabolites of molds and have adverse effects on humans, animals, and crops. Those can cause illnesses and economic losses. Aflatoxin M1 (AFM1) is one of the mycotoxins produced from the hydroxylated metabolite of aflatoxin B1 (AFB1). It can be found in milk or milk products obtained from livestock that have ingested contaminated feed. In this paper, recent studies were reviewed in aflatoxin M1 contamination in milk and milk products in Iran

Occurrence of Deoxynivalenol (DON) in wheat flours in Guilan Province, northern Iran

[b]Introduction and objective.[/b] Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for [i]Fusarium[/i] growth. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness, and fever. [b]Materials and methods[/b]. In this study, a total of 96 wheat flour samples of different types were collected during summer 2013 from six flour mills in Northern Iran. All samples were analyzed for DON by enzyme-linked immunosorbent assay. [b]Results[/b]. DON was detected in 80 out of 96 wheat flour samples (83.33%), at levels ranging from 23 to1270 µg/kg. The maximum contamination level of DON (1270 μg/kg) was found in whole flour while the minimum value (23 μg/kg) was registered in debranned flour. The mean of contamination was 630.53 µg/kg. [b]Conclusions[/b]. According to results obtained, incidence and contamination levels of DON, seem to be a serious problem for public health. Therefore, cereal and cereal based foods should be controlled for the presence of toxins, storage conditions and moisture content, which is considered a major factor in the growth of the [i]Fusarium[/i] fungi