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Journal of Food Quality and Hazards Control، جلد ۱۱، شماره ۴، صفحات ۲۷۲-۲۷۹
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عنوان انگلیسی Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
چکیده انگلیسی مقاله
Background: Food contamination with mycotoxins is a global concern. Patulin, a mycotoxin secreted by molds, such as Penicillium expansum and Aspergillus clavatus, poses significant health risks. This study aimed to determine the presence of patulin in cow’s milk in Urmia, Iran, and to assess dietary intake of patulin and the associated Hazard Index.
Methods: A total of 30 individual cow milk samples were collected during the summer of 2020 from a village near Urmia, Iran. Patulin levels were measured using High Performance Liquid Chromatography-Diode Array. Data was analyzed through SPSS.
Results: Incidence rate of patulin in milk was 43.3%, with the mean of 0.34 µg/L. The Provisional Maximum Tolerable Daily Intake exceeded the estimated dietary intake, which ranged from 0.000063 for adults to 0.00086 µg/L for children. The Hazard Index was below one, indicating no non-carcinogenic health hazards.
Conclusion: Patulin contamination was quantified in milk samples from Urmia, Iran. Given the potential health implications of patulin contamination, it is essential for government authorities and regulatory agencies involved in milk production to monitor mycotoxin residues and implement hazard control measures throughout the food supply chain.

DOI: 10.18502/jfqhc.11.4.17445
کلیدواژه‌های انگلیسی مقاله Milk, Chromatography, Mycotoxins, Patulin, Risk Assessment
نویسندگان مقاله | R. Tahmasebi
Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran


| N. Vakili Saatloo
Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran


| P. Sadighara
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran


| A. Abedini
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| M. Gheshlaghi
Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran


| I. Limam
Laboratory of Materials, Treatment and Analysis (LMTA), National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet, Ariana, Tunisia, High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunis, Tunisia


| T. Zeinali
Department of Nutrition and Food hygiene, School of Health, Geriatric Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-784-2&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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