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Food Additives & Contaminants: Part B
Surveillance
Volume 15, 2022 - Issue 1
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Articles

Aflatoxin B1 in imported cinnamon consumed in the Yazd province of Iran

Vahid Safavizadeha Student Research Committee, Tabriz University of Medical Sciences, Tabriz, IranCorrespondence[email protected]
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,
Carlos Augusto Fernandes de Oliveirab Departamento de Engenharia de Alimentos, Faculdade de Zootecnia E Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, BrazilView further author information
,
Zahra Nekoukarc Department of Clinical Pharmacy, Faculty of Pharmacy, Mazandaran University of Medical Sciences, Sari, IranView further author information
,
Masoud Aman Mohammadid Student Research Committee, Department of Food Technology, Faculty of Nutrition Science and Food Technology, Nutritional and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, IranView further author information
,
Gianluca Tognone School of Health Sciences, University of Skövde, Skövde, SwedenView further author information
&
Matthew D. Mooref Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA View further author information
Pages 52-55 | Received 03 Jul 2021, Accepted 06 Nov 2021, Published online: 13 Dec 2021
 
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ABSTRACT

Aflatoxins are toxic secondary metabolites produced mainly by Aspergillus flavus and A. parasiticus, which are fungal contaminants found in several foodstuffs, including spices. In this study 40 cinnamon samples were collected in November and December 2020 in the Iranian province of Yazd and analysed for the presence of aflatoxin B1 (AFB1) by high performance liquid chromatography. Seven out of 40 (17.5%) samples were contaminated with AFB1 at levels ranging from 0.59 to 5.8 μg/kg. In addition, 2.5% of cinnamon samples contained AFB1 concentrations above the maximum level of 5 μg/kg, as established by the Iranian national standard. Due to the harmful effects of aflatoxins, even at low amounts, these can cause serious chronic health problems. Therefore, continuous control to avoid AFB1 contamination in foodstuffs is required.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This researchwas financially supported by the Isatis Food Group. .

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