Volume 10, Issue 3 (yafte 2008)                   yafte 2008, 10(3): 87-96 | Back to browse issues page

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Azadbakht N, Khosravinegad K, Tarrahi M J. The rate of Aflatoxin contamination of bread losses in Lorestan provinces. yafte. 2008; 10 (3) :87-96
URL: http://yafte.lums.ac.ir/article-1-93-en.html
Abstract:   (17655 Views)
Azadbakht N1, Khosravinegad K2, Tarrahi MJ3 1. MSc in plant pathology, Khorramabad, Iran 2. BSc in livestock sciences, Khorramabad, Iran 3. Instrustor, Department of Epidemiology, Faculty of Health, Lorestan University of Medical Sciences , Khorramabad, Iran Abstract Background: Aflatoxins belong to a group of toxins called mycotoxins that infection with them can cause complications in humans such as immunity weakness, lung syndrome, liver cancer, esophagus cancer and hemagglutination, and are inhibitor of RNA and protein, as well as cause numorous complications in genital, respiratory and the digestive systems and because of their poisoning and carcinogenic and tumorigenic properties, cause numorous complications in livestock. This research was carried out to determine the rate of Aflatoxine contamination of bread losses in Lorestan province and its comparison with standard levels reported by WHO and FAO. Materials and methods: This study was done by field and laboratory method on 180 samples of losses dried bread in 2009 with randomized distribution in Lorestan provine and detection of samples contamination to aflatoxin was done by HPLC floresence apparatus. Data was analyzed by SPSS software (α=5%). Results: The median rate of types of aflatoxin: B1,B2,G1 and G2 total types of aflatoxin in bread losses (infected, semi-infected and safe) in Lorestan were 22.5304,2.4369,0.1923,0.1022 and 25.2636 (µg/kg). Average of minimum and maximum infection to aflatoxin with all types of aflatoxin belonged to Khorramabad (42.9403 and 47.7153 µg/kg) and Borujerd (1.8611 and 1.9833) respectively. Average rate of aflatoxin type B1 in infected, semi-infected and safe bread are 64.0536, 1.9167, 0.5629 (µg/kg) and average rate of all types of aflatoxin in infected, and safe breads were: 72.0257,1.9990 and 05753 (µg/kg). Also rate of aflatoxin B1 in 29 out of 180 samples are more than standard level and total rate of different types of aflatoxin in 18 samples were more than standard levels. Conclusion: Results of the carried out studies showed that the milk of the cows feeding dried bread contains large amount of Aflatoxin’s metabolites, so the consumption of losses dried bread must be forbidden for livestock and humans too.
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Type of Study: Research |
Received: 2009/03/8 | Accepted: 2017/11/22 | Published: 2008/10/15

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