Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers
Siavash Maktabi
1
, *
,
Ali Fazlara
1
,
Masoud Ghorbanpoor
2
,
Ghanimeh Talayol
3
and
Mehrnaz Siavashi
3
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
2 Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
3 DVM, Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
*
Corresponding author: Siavash Maktabi, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran, Tel: +98 9163024145
s.maktabi@scu.ac.ir
Journal of Kermanshah University of Medical Sciences: September 20, 2016, 20 (2) ; e69705
Published Online :
September 19, 2016
Article Type: Original Article
Received:
February 21, 2016
Accepted:
July 26, 2016
DOI : 10.22110/jkums.v20i2.2869
To Cite:
Maktabi
S, Fazlara
A, Ghorbanpoor
M, Talayol
G, Siavashi
M. Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers,
J Kermanshah Univ Med Sci.
2016
; 20(2):e69705.
doi: 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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