این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۱، شماره ۲، صفحات ۶۹۵-۷۰۵
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Survey of Consumption Pattern, Exposure, and Risk Assessment of Aflatoxins in Different Animal Livers
چکیده انگلیسی مقاله Aflatoxins are a group of toxic and carcinogenic metabolites produced by fungal species that are found in a variety of foods. Due to the high consumption of liver in Iran and especially in Kermanshah province, in this study consumption patterns of liver types (Sheep, Cow, and Chicken), the aflatoxin levels of liver types (B1 and G1), and hazard indexes including Estimated Daily Intake (EDI) and Margin of Exposure (MOE) were investigated. Results showed that males had the highest liver consumption (52.3%) than females with a marked tendency toward consuming sheep liver (80.7%). The results of HPLC analysis indicated that aflatoxin G1 was detected in all types of the liver. Also, the mean concentration of aflatoxin in samples taken from autumn to winter in cows, sheep, and poultry liver was 1.823, 0.7605, and 0.446 μg/kg. The results of EDI show that the cow liver was 2.33 ng/kg bw/day and above the threshold and the MOE level for all three liver types showed a high risk of cancer with the chicken liver incurring the highest risk with MOE = 78.2. Therefore, it is required to adopt an effective strategy regarding community education, attention to food safety, and liver consumption in Kermanshah city.
کلیدواژه‌های انگلیسی مقاله Consumption Pattern,Questionnaire,aflatoxin,Liver
نویسندگان مقاله Mahya Soltani |
Student Research Committee, Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Ehsan Sadeghi |
Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Behzad Mahaki |
Department of Biostatistics, School of Health, Social Development and Health Promotion Research Center Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Hooman Shirvani |
Departments of Agriculture, Payame Noor University, Tehran, I.R. IRAN

Maryam Fallah |
Student Research Committee, Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Parisa Motamedi |
Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Reza Mohammadi |
Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_47077_ce59ecd9e302387166e32d734c93ac30.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات