Risk characterization for aflatoxin B1 in spices in Tabriz, Iran

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-09-27 DOI:10.1016/j.jfca.2024.106799

{"title":"Risk characterization for aflatoxin B1 in spices in Tabriz, Iran","authors":"","doi":"10.1016/j.jfca.2024.106799","DOIUrl":null,"url":null,"abstract":"<div><div>Spices, as a type of natural food, are highly important in people’s dietary baskets. This study aimed to determine the level of aflatoxin B<sub>1</sub> in spices distributed in Tabriz city and to estimate the deterministic risk of dietary exposure to aflatoxin B<sub>1</sub> in certain spices using margin of exposure (MOE) and cancer risk approaches. For this purpose, 75 spice samples, including red pepper, black pepper, and turmeric (25 samples each), were randomly collected from spice distribution centers in Tabriz city from March to June 2023. The level of aflatoxin B<sub>1</sub> was determined by high-performance liquid chromatography (HPLC). Red pepper and black pepper had the highest levels of aflatoxin B<sub>1</sub> (5.13 ± 1.98 and 5.12 ± 2.12 μg/kg, respectively), while turmeric had the lowest (3.27 ± 1.45 μg/kg) (<em>P</em> < 0.05). The average MOE was estimated to range from 728 to 1142 for residents of Tabriz based on their spice consumption (0.0075 kg/person/day). Less than 10<sup>−4</sup> cases per 100,000 people are at risk for cancer. Overall, according to the MOE, the results indicate aflatoxin health risks for the consumption of distributed spices in Tabriz city. Furthermore, continuous monitoring and periodic assessments are essential to ensure the safety of spice consumption.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524008330","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Spices, as a type of natural food, are highly important in people’s dietary baskets. This study aimed to determine the level of aflatoxin B₁ in spices distributed in Tabriz city and to estimate the deterministic risk of dietary exposure to aflatoxin B₁ in certain spices using margin of exposure (MOE) and cancer risk approaches. For this purpose, 75 spice samples, including red pepper, black pepper, and turmeric (25 samples each), were randomly collected from spice distribution centers in Tabriz city from March to June 2023. The level of aflatoxin B₁ was determined by high-performance liquid chromatography (HPLC). Red pepper and black pepper had the highest levels of aflatoxin B₁ (5.13 ± 1.98 and 5.12 ± 2.12 μg/kg, respectively), while turmeric had the lowest (3.27 ± 1.45 μg/kg) (P < 0.05). The average MOE was estimated to range from 728 to 1142 for residents of Tabriz based on their spice consumption (0.0075 kg/person/day). Less than 10⁻⁴ cases per 100,000 people are at risk for cancer. Overall, according to the MOE, the results indicate aflatoxin health risks for the consumption of distributed spices in Tabriz city. Furthermore, continuous monitoring and periodic assessments are essential to ensure the safety of spice consumption.

查看原文本刊更多论文

伊朗大不里士香料中黄曲霉毒素 B1 的风险特征

香料作为一种天然食品，在人们的膳食篮子中占有非常重要的地位。本研究旨在确定大不里士市销售的香料中黄曲霉毒素 B1 的含量，并采用暴露限值（MOE）和癌症风险方法估算从膳食中摄入某些香料中黄曲霉毒素 B1 的确定性风险。为此，研究人员于 2023 年 3 月至 6 月在大不里士市的香料配送中心随机采集了 75 个香料样本，包括红辣椒、黑胡椒和姜黄（各 25 个样本）。黄曲霉毒素 B1 的含量由高效液相色谱法（HPLC）测定。红辣椒和黑胡椒的黄曲霉毒素 B1 含量最高（分别为 5.13 ± 1.98 和 5.12 ± 2.12 μg/kg），而姜黄的黄曲霉毒素 B1 含量最低（3.27 ± 1.45 μg/kg）（P < 0.05）。根据大不里士居民的香料消费量（0.0075 千克/人/天），估计其平均暴露限值在 728 至 1142 之间。每 10 万人中有癌症风险的人数不到 10-4。总之，据教育部称，结果表明大不里士市的黄曲霉毒素健康风险与食用分销香料有关。此外，持续监测和定期评估对于确保调味品消费安全至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.