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Volume 20, Issue 1 (January 2026)
IJT 2026, 20(1): 0-0 |
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Ethics code: 3982
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Alimoradian A, Jamalian S M, Solhi H, Ghafari A, Alimoradian K, Almasi-Hashiani A et al . Evaluation of Aflatoxin Presence Around Mold-Infested Portions of Canned Tomato Paste. IJT 2026; 20 (1)
URL: http://ijt.arakmu.ac.ir/article-1-1525-en.html
URL: http://ijt.arakmu.ac.ir/article-1-1525-en.html
Abbas Alimoradian1 
, Seyed Mohammad Jamalian2 , Hassan Solhi2 , Aida Ghafari3 , Khazra Alimoradian4 , Amir Almasi-Hashiani5 , Nafiseh Khansari *6
, Seyed Mohammad Jamalian2 , Hassan Solhi2 , Aida Ghafari3 , Khazra Alimoradian4 , Amir Almasi-Hashiani5 , Nafiseh Khansari *6
1- Department of Pharmacology, School of Medicine, Arak University of Medical Sciences, Arak, Iran
2- Department of Forensic Medicine and Poisoning, School of Medicine, Arak University of Medical Sciences, Arak, Iran
3- Food and Drug Deputy, Arak University of Medical Sciences, Arak, Iran.
4- School of Paramedicine, Arak University of Medical Sciences, Arak, Iran
5- Department of Epidemiology, School of Public Health, Arak University of Medical Sciences, Arak, Iran
6- Food and Drug Deputy, Arak University of Medical Sciences, Arak ,nafisehkhansari@gmail.com
2- Department of Forensic Medicine and Poisoning, School of Medicine, Arak University of Medical Sciences, Arak, Iran
3- Food and Drug Deputy, Arak University of Medical Sciences, Arak, Iran.
4- School of Paramedicine, Arak University of Medical Sciences, Arak, Iran
5- Department of Epidemiology, School of Public Health, Arak University of Medical Sciences, Arak, Iran
6- Food and Drug Deputy, Arak University of Medical Sciences, Arak ,
Abstract: (168 Views)
Background: Tomato paste is prone to mold growth if not stored properly. Aflatoxins are dangerous fungal toxins produced by molds that can pose health risks to humans. This study aims to investigate the level of aflatoxin released around the moldy areas of tomato paste.
Methods: In this laboratory study, 30 samples of tomato paste from a specific brand were collected and inoculated with Aspergillus flavus spores. The samples were kept under conditions of a kitchen environment (24-30 °C) at three-time intervals: 1-, 2-, and 3-weeks post-inoculation, and the levels of aflatoxin at various depths from the moldy surface (1, 3, and 5 cm) were measured using HPLC
Results: The results indicated that the level of aflatoxin in the tomato paste samples significantly increased over time and penetrated to different depths. By the third week, the samples were heavily contaminated, and the aflatoxin had infiltrated the entire product, rendering it unsafe for consumption.
Conclusion: The findings of this research suggest that mold growth on tomato paste leads to aflatoxin production in the tissues surrounding the moldy area, which can be hazardous for human consumption. Therefore, consumers need to refrain from using this product if mold is observed.
Methods: In this laboratory study, 30 samples of tomato paste from a specific brand were collected and inoculated with Aspergillus flavus spores. The samples were kept under conditions of a kitchen environment (24-30 °C) at three-time intervals: 1-, 2-, and 3-weeks post-inoculation, and the levels of aflatoxin at various depths from the moldy surface (1, 3, and 5 cm) were measured using HPLC
Results: The results indicated that the level of aflatoxin in the tomato paste samples significantly increased over time and penetrated to different depths. By the third week, the samples were heavily contaminated, and the aflatoxin had infiltrated the entire product, rendering it unsafe for consumption.
Conclusion: The findings of this research suggest that mold growth on tomato paste leads to aflatoxin production in the tissues surrounding the moldy area, which can be hazardous for human consumption. Therefore, consumers need to refrain from using this product if mold is observed.
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The Iranian Journal of Toxicology
Arak University of Medical Sciences in collaboration with the Iranian Society of Toxicology
Website: http://ijt.arakmu.ac.ir
Email: tox.journal@gmail.com
