Measuring the amount of aflatoxin B1 in sausages sold in Karaj county by ELISA method
shaghayegh soltanzadeh
1
(
)
seyed majid hashemi
2
(
گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد شهرکرد، ایران.
)
Keywords: Aflatoxin B1, Sausage, Meat products, ELISA,
Abstract :
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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