A review of Aflatoxin in Iran

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SAEIDI SAEIDE; Beigomi Maryam; Behzad Mehr Razieh

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS Year:2022 | Volume:1 | Issue:4 Page(s): 29-50

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Information Journal Paper

Title

A review of Aflatoxin in Iran

Author(s)

SAEIDI SAEIDE | Beigomi Maryam | Behzad Mehr Razieh | Issue Writer Certificate

Keywords

Aflatoxin

Iran

Poison

Fungus

Abstract

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. The results of the study showed that Iranian rice and pistachios except for milk and dairy products are exposed to Aflatoxin. Different methods are used to eliminate them. 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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APA: Copy

SAEIDI, SAEIDE, Beigomi, Maryam, & Behzad Mehr, Razieh. (2022). A review of Aflatoxin in Iran. QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS, 1(4 ), 29-50. SID. https://sid.ir/paper/961052/en

Vancouver: Copy

SAEIDI SAEIDE, Beigomi Maryam, Behzad Mehr Razieh. A review of Aflatoxin in Iran. QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS[Internet]. 2022;1(4 ):29-50. Available from: https://sid.ir/paper/961052/en

IEEE: Copy

SAEIDE SAEIDI, Maryam Beigomi, and Razieh Behzad Mehr, “A review of Aflatoxin in Iran,” QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS, vol. 1, no. 4 , pp. 29–50, 2022, [Online]. Available: https://sid.ir/paper/961052/en

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