Author/Authors :
Bashiry, Moein Department of Food Science and Technology - Faculty of Nutrition Science - Food Science and Technology/National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences - Tehran, Iran , Yazdanpanah, Hassan Food Safety Research Center - Shahid Beheshti University of Medical Sciences - Tehran, Iran , Sadeghi, Ehsan Department of Food Science and Technology - School of Nutrition Science and Food Technology - Kermanshah University of Medical Sciences - Kermanshah, Iran , shokri, Sajad Department of Food Hygiene and Control - School of Veterinary Medicine - Shiraz University - Shiraz, Iran , Mirmoghtadaie, Leila Department of Food Science and Technology - Faculty of Nutrition Science - Food Science and Technology/National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences - Tehran, Iran , Mortazavian, Amir Mohammad Department of Food Science and Technology - Faculty of Nutrition Science - Food Science and Technology/National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences - Tehran, Iran , Mohammadi, Abdorreza Department of Food Science and Technology - Faculty of Nutrition Science - Food Science and Technology/National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences - Tehran, Iran , Nematollahi, Amene Department of Food Safety and Hygiene - School of Health - Fasa University of Medical Sciences - Fasa, Iran , Hejazig, Ehsan Department of Clinical Nutrition and Dietetics - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology - Research Institute - Shahid Beheshti University of Medical Sciences - Tehran, Iran , Hosseini, Hedayat Department of Food Science and Technology - Faculty of Nutrition Science - Food Science and Technology/National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences - Tehran, Iran
Abstract :
The aim of this study was to assess the occurrence of Aflatoxins (AFs) including B1, B2, G1
and G2 in commercial cereal-based baby foods by HPLC-FLD method in Iran and related risk assessment
in three baby age groups (6-12, 12-18, and 18-24 months) using Monte Carlo simulation
approach. Results showed an occurrence ranging from 20% to 60% for B1, B2, and G2 aflatoxins,
while AFG1 was not detected in any assessed samples. Exposure and risk assessment was estimated
to be two groups (aflatoxin B1 and total aflatoxins). The highest estimated dietary exposure
to both AFB1 and total AFs was estimated for 6-12 months aged babies, representing 5.81 ng/kg
BW/day and 8.55 ng/kg BW/day, respectively. Overall, the margin of exposures to AFB1 and total
AFs were lower than 10,000 in all age groups, indicating a health concern about AFB1 and total
AFs exposure through cereal-based baby food consumption. High cancer risk for high consumers
(P95) of baby food was also estimated in all age groups, calling for immediate intervention due
to serious claims that AFB1, is a highly carcinogenic component, causes hepatocellular carcinoma.
Risk ranking results indicated the presence of AFB1 is classified as high risk for babies who
consume cereal-based foods, which demands the attention of risk managers to reduce or eliminate
this risk for the most vulnerable sector of society, whose aged <24 months.
Keywords :
Monte Carlo simulation , Cancer potency , Risk ranking , Exposure assessment , Aflatoxins
