A review of alpha toxins in Iran
Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffssaeide saeidi 1 , Maryam Beigomi 2 , Razieh behzadmehr 3
1 - M.S, Agricultural Biotechnology Institute, University of Zabol, Zabol, Iran
2 - Assistant Professor of Nutritional Sciences & Food Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
3 - Associate Professor, Department of Radiology, School of Medicine, Zabol University of Medical Sciences, Zabol, Iran
Keywords: Iran, poison, Fungus, Alpha toxin,
Abstract :
Abstract:Introduction:Aflatoxins are low molecular weight compounds that are produced as secondary metabolites by filamentous fungi and are dangerous to vertebrates and other animals in very low concentrations. Aflatoxins are a group of mycotoxins that are produced by three groups of Aspergillus fungi. Aflatoxins G1, G2, B2, B1 are the four most important types of aflatoxins.Material and Method:To receive related articles, electronic scientific resources in the country, Including SID and also in Medline, Science Direct, PubMed, Elsevier, Scopus databases using the keywords Aflatoxin M1, pasteurized milk, UHT milk, Raw milk, Yoghurt, cheese and their Persian equivalents from 2013 to 2019.Result:The results of the study showed that Iranian rice and pistachios except milk and dairy products are exposed to alpha toxin. Different methods are used to eliminate them.Conclusion:The study of studies conducted in Iran shows that the most attention among dairy products is focused on pasteurized milk and then sterilized milk and the rest of the products have a small share in the studies. In most studies, the contamination was higher than the standard of the European Union and the National Standards Organization of Iran; Therefore, the health of consumers, especially children, is at risk.
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