Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers

Siavash Maktabi; Ali Fazlara; Masoud Ghorbanpoor; Ghanimeh Talayol; Mehrnaz Siavashi

doi:10.22110/jkums.v20i2.2869

Journal of Kermanshah University of Medical Sciences

Peer-reviewed Medical Quarterly

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https://doi.org/10.22110/jkums.v20i2.2869

Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers

Author(s):

Siavash Maktabi^1,*,

Ali Fazlara¹,

Masoud Ghorbanpoor²,

Ghanimeh Talayol³,

Mehrnaz Siavashi³

1Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran

2Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran

3DVM, Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran

Journal of Kermanshah University of Medical Sciences:Vol. 20, issue 2; e69705

Published online:Sep 19, 2016

Article type:Research Article

Received:Feb 21, 2016

Accepted:Jul 26, 2016

How to Cite:Siavash MaktabiAli FazlaraMasoud GhorbanpoorGhanimeh TalayolMehrnaz SiavashiMeasurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers.J Kermanshah Univ Med Sci.20(2):e69705.https://doi.org/10.22110/jkums.v20i2.2869.

Abstract

Introduction: Aflatoxin B1 (AFB1) is one of the most well-known hepatocarcinogens in humans. Contamination of raw materials, used in the production of sausages and burgers, with aflatoxin producing molds can lead to increased level of aflatoxin in the final products and can impose hazards to human health. Unfortunately, aflatoxin is resistant to heating and freezing processes, etc. and can remain in these products untile consumption.

Methods: During a six-month period, 45 sausage and 53 burger samples from valid brands across the country were randomly purchased from the stores. The samples were analyzed for AFB1 by ELISA technique. Meanwhile, the number of molds was calculated and aflatoxin producing molds were identified by direct and slide culture methods.

Results: The findings showed that 2 susage samples (4.9%) and 3 burger samples (6.3%) were contaminated with >1 ng/g aflatoxin. Moreover, 4 burger samples (8.9%) contaminated with mold included aspergillus flavus, aspergillus niger, mucor, and penicillium while, none of the susage samples showed mold contamination.

Conclusion: The Iranian meat products had a relative aflatoxin B1 contamination during the study period, but the contamination rate was low and in allowable range. Standard hygienic preparation and packaging of meat products molds is recommended to reduce fungal contamination, especially aflatoxin-producing molds.

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Author(s):

Siavash Maktabi:[PubMed][Scholar]
Ali Fazlara:[PubMed][Scholar]
Masoud Ghorbanpoor:[PubMed][Scholar]
Ghanimeh Talayol:[PubMed][Scholar]
Mehrnaz Siavashi:[PubMed][Scholar]