Total Aflatoxin”, “Aflatoxin B1” and “Ochratoxin A” Residues in Wheat Flour Produced in Kurdistan Province-Iran

ABSTRACT &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Background and objectives: Contamination of food products with mycotoxins is a public health problem. The International Agency for Research on Cancer has identified mycotoxins as hepatotoxic and carcinogenic agents to humans (Group 1). The Kurdistan Province is the ninth largest producer of wheat in Iran. We aimed to determine the level of contamination with total aflatoxin (TAF), aflatoxin B1 (AFB1) and ochratoxin A (OTA) in 66 wheat samples randomly selected from 11 wheat flour factories in spring and summer. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Methods: The level of toxins was measured by microtiter plate enzyme-linked immunosorbent assay (ELISA) using a microtitre plate ELISA reader and total AF, AFB1 and OTA commercial kits. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Results: Overall, the level of TAF and AFB in 16.67% of the samples exceeded the maximum tolerable limit set by the Institute of Standard and Industrial Research of Iran (ISIRI). However, the level of OTA contamination did not exceed the maximum tolerable limit set by the ISIRI. In addition, the level of TAF, AFB1 and OTA exceeded the maximum tolerable limit set by the EU in 68.18, 90.91 and 36.36% of the samples, respectively. The level of contamination with these mycotoxins differed significantly in spring and summer (P<0.05). &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Conclusion: The level of mycotoxin contamination in wheat samples produced in the Kurdistan Province is alarmingly high and appropriate measures should be taken to eliminate the causes of this issue. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; KEYWORDS: Aflatoxin, Aflatoxin B1, Ochratoxin A, Wheat, ELISA.