مروری بر سموم آلفا توکسین در ایران

فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی

دوره 1، شماره 4، خرداد 1401، صفحه 29-50   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.30495/qafj.2022.1950064.1021

نویسندگان

سعیده سعیدی^{* 1}؛ مریم بیگمی²؛ راضیه بهزادمهر³

¹کارشناسی ارشد، پژوهشکده زیست‌فناوری کشاورزی، دانشگاه زابل، زابل، ایران

²استادیار، گروه صنایع غذایی، دانشگاه علوم پزشکی زاهدان، زاهدان، ایران

³دانشیار، گروه رادیولوژی، دانشکده پزشکی، دانشگاه علوم پزشکی زابل، زابل، ایران

چکیده

چکیده:



آفلاتوکسین ها ترکیباتی با وزن مولکولی کم میباشند که به عنوان متابولیت ثانویه توسط قارچ های رشته ای تولید می شوند و در غلظت های بسیار کم برای مهره داران و سایر حیوانات خطرناک میباشند آفلاتوکسین ها یک گروه از مایکو توکسین ها هستند که توسط سه گروه از قارچ های آسپرزیلوس تولید میشوند آفلاتوکسین های G1 ،G2 ،B2 ،B1 چهار نوع از مهمترین آفلاتوکسین ها میباشد.

مواد و روش کار:

جهت دریافت مقالات مرتبط، ذخایر علمی الکترونیک در کشور

شامل SID و هم چنین در بانک های اطلاعاتی Medline، Science Direct، PubMed، Elsevier، Scopus با استفاده از کلمات کلیدی Aflatoxin M1، pasteurized milk، UHT milk، Raw milk، Yoghurt،cheese و معادل فارسی آن ها از سال 2013 تا 2019 جستجو شد



نتایج:

نتایج حاصل مطالعه نشان داد که برنج های ایرانی و پسته به غیر از شیر و محصولات لبنی در معرض آلودگی با آلفا توکسین هستند. روش های متفاوتی برای از بین رفتن آن ها مورد استفاده قرار می گیرد.





بحث:

بررسی مطالعات صورت گرفته در ایران گویای این مطلب است که بیشترین توجه در میان محصولات لبنی بر شیر پاستوریزه و سپس شیر استریلیزه متمرکز بوده و بقیه محصولات سهم کمی را در مطالعات صورت گرفته، برخوردارند. در اکثر مطالعات، آلودگی بالاتر از استاندارد اتحادیه اروپا و سازمان ملی استاندارد ایران بوده است؛ بنابراین سلامت مصرف کنندگان خصوصا کودکان در معرض خطر است.

کلیدواژه‌ها

آلفا توکسین؛ ایران؛ سم؛ قارچ

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