سنجش میزان آفلاتوکسین B1 در انواع کالباس¬های عرضه شده در شهرستان کرج به روش الایزا
شقایق سلطان زاده
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سید مجید هاشمی
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گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد شهرکرد، ایران.
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کلید واژه: آفلاتوکسین B1, ایمنی غذایی, فرآورده¬های گوشتی, الایزا,
چکیده مقاله :
مایکوتوکسینها دارای انواع مختلفی از اثرات سمی و سرطان‌زایی بر سلامت حیوانات و انسان هستند. آفلاتوکسین B1 متابولیت ثانویه آسپرژیلوس فلاووس است که وجود آن در مواد غذایی میتواند سلامت مصرفکنندگان را مورد مخاطره قرار دهد. در همین راستا هدف از مطالعه حاضر، بررسی و مقایسه میزان آفلاتوکسین B1 در انواع کالباسهای عرضه شده در شهرستان کرج به روش الایزا میباشد. در این پژوهش تعداد 90 نمونه کالباس شامل کالباس دارای مغز و کالباسهای فاقد مغز در زمستان 1402 به صورت تصادفی از مراکز عرضه این محصول در شهرستان کرج نمونهگیری و در شرایط بهداشتی و یخچالی به آزمایشگاه بهداشت مواد غذایی جهت بررسی میزان آفلاتوکسین B1 توسط روش الایزا انتقال داده شد. از مجموع 90 نمونه کالباس مغزدار و بدون مغز، 47 نمونه (22/52 درصد) به افلاتوکسین B1 آلوده بودند که بالاترین میزان آلودگی در کالباسهای مغزدار بود، به گونهای که به ترتیب بیشترین و کمترین میزان آلودگی به آفلاتوکسین B1 مربوط به کالباس خشک مغزدار (100 درصد)، کالباس پپرونی مغزدار (33/93 درصد) و کالباس مارتادلا مغزدار (66/86 درصد) بود. با این وجود، هیچ کدام از نمونههای کالباس، آلودگی فراتر از استاندارد ایران را نداشتند. چنانکه بیشترین میزان آلودگی به آفلاتوکسین B1 (85/55 درصد) در محدوده کمتر از 10 (g/kgµ) بود. با توجه به نتایج به دستآمده، استفاده از این محصولات، برای مصرفکنندگان نمیتواند خطری به همراه داشته باشد. اما لازم است به جهت کاهش هر چه بیشتر آلودگی به آفلاتوکسین B1 دستورالعملهای سختگیرانهتری توسط مراجع ذیصلاح اعمال گردد، تا سلامت مصرفکنندگان مورد مخاطره قرار نگیرد.
چکیده انگلیسی :
Mycotoxins have different types of toxic and carcinogenic effects on animal and human health. Aflatoxin B1 is the secondary metabolite of Aspergillus flavus and Aspergillus parasiticus, whose presence in food can endanger the health of consumers. In this regard, the aim of this study is to investigate and compare the amount of aflatoxin B1 in all kinds of sausages sold in Karaj city by ELISA method. In this research, 90 sausage samples, including sausages with brains and sausages without brains, were randomly sampled from the supply centers of this product in Karaj city in the winter of 1402 and sent to the food hygiene laboratory under hygienic and refrigerated conditions to check the amount of aflatoxin B1 Transmitted by ELISA method. Out of a total of 90 samples of cored and coreless sausages, 47 samples (52.22%) were contaminated with aflatoxin B1, which was the highest level of contamination in cored sausages, in such a way that the highest and lowest levels of contamination were related to aflatoxin B1, respectively. It was dry sausage with nuts (100%), pepperoni sausage with nuts (93.33%), and martadella sausage with nuts (86.66%). Nevertheless, none of the sausage samples had contamination beyond the Iranian standard. As the highest level of contamination with aflatoxin B1 (55.85%) was in the range of less than 10 (g/kgµ). According to the obtained results, the use of these products cann consumers. However, it is necessary to apply stricter guidelines by competent authorities in order to reduce the contaminationt endangered.
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