year 7, Issue 3 (Fall 2013)
Iran J Med Microbiol 2013, 7(3): 42-47 |
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Erfani M, Rahimi E, Afshari M A, Kachuei R. Detection of Ochratoxin A in bread samples in Shahrekord city, Iran, 2011-2012. Iran J Med Microbiol 2013; 7 (3) :42-47
URL: http://ijmm.ir/article-1-214-en.html
URL: http://ijmm.ir/article-1-214-en.html
1- Department of Food Hygiene, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2- Applied Microbiology Research Center, Baqiyatallah University of Medical Sciences,
3- Molecular Biology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran ,kachueiz@yahoo.com
2- Applied Microbiology Research Center, Baqiyatallah University of Medical Sciences,
3- Molecular Biology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran ,
Abstract: (26161 Views)
Background and aims: Ochratoxin A (OTA) is a mycotoxin that possess a risk to human health due to its nephrotoxic, immunotoxic, mutagenic, teratogenic and carcinogenic properties. This study was undertaken in order to determine the presence and levels of ochratoxin A in different types of bread consumed in Shahrekord city.
Materials and Methods: Eighty six samples of different types of bread purchased in March 2012 from retail bakeshops in Shahrekord city were surveyed for the presence of ochratoxin A (OTA) using ELISA assay.
Results: Ochratoxin A was detected in 45 out of the 86 bread samples (52.3%). Levels of OTA in positive samples ranged between 0.19 and 10.37 ng/g and the average contamination of all positive samples was 3.04 ng/g . The highest frequency of positive samples was related to machinery Taftoon (88.8%) and Lavash bread (81.8%). The most contaminated sample (5.39 ng/g ) was found in the Iranian Lavash bread. Fifteen of the positive samples exceed the maximum level of 5 ng/g set by European regulations for OTA in cereal and bread.
Conclusion: The results of this study indicated that contamination levels of ochratoxin A were high in part of the samples (17.4%). Bread and cereals are considered to be the main and predominant ingredient of Iranian food therefore, their contamination can have long-term negative impact on people's health.
Materials and Methods: Eighty six samples of different types of bread purchased in March 2012 from retail bakeshops in Shahrekord city were surveyed for the presence of ochratoxin A (OTA) using ELISA assay.
Results: Ochratoxin A was detected in 45 out of the 86 bread samples (52.3%). Levels of OTA in positive samples ranged between 0.19 and 10.37 ng/g and the average contamination of all positive samples was 3.04 ng/g . The highest frequency of positive samples was related to machinery Taftoon (88.8%) and Lavash bread (81.8%). The most contaminated sample (5.39 ng/g ) was found in the Iranian Lavash bread. Fifteen of the positive samples exceed the maximum level of 5 ng/g set by European regulations for OTA in cereal and bread.
Conclusion: The results of this study indicated that contamination levels of ochratoxin A were high in part of the samples (17.4%). Bread and cereals are considered to be the main and predominant ingredient of Iranian food therefore, their contamination can have long-term negative impact on people's health.
Type of Study: Original Research Article |
Subject:
Medical Mycology
Received: 2014/01/15 | Accepted: 2014/02/10 | ePublished: 2014/04/13
Received: 2014/01/15 | Accepted: 2014/02/10 | ePublished: 2014/04/13
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