Detection of Aflatoxin B1 in Some Canned Foods and Reduction of Toxin by Ultraviolet Radiation


This study was aimed to detect the presence of aflatoxin B1 in thirty nine samples of some canned foods (6 samples of beef meat, 4 samples of chicken meat, 6 samples of fish meat, 5 samples of mushroom and 18 samples of different types of legumes) which collected randomly from some Iraqi local markets using ELISA technique. Aflatoxin B1 was detected in thirty four samples and the concentration of toxin ranged from 2.5 ppb to 975 ppb. UV radiation (365nm wave length) was used for detoxification of aflatoxin B1 from each type of tested samples with highest concentration (beef meat 975ppb, chicken meat 217 ppb, fish meat 75 ppb, mushroom 237.5 and legumes 207) at distance of 60 cm between UV source and tested sample for 30 minute exposure time. Results showed that UV radiation able to reduce aflatoxin B1 from 975, 217, 75, 237.5 ppb and 207 to 111, 30, 8, 44 and 23 ppb respectively and it is consider as an effective method which using for reduction of aflatoxin B1.