Background: Today, mycotoxins are considered critical contaminants in foodstuffs produced by fungi, highlighting the importance of food safety to human health. The toxigenic fungi invasion and mycotoxin production are highly variable and depend on climate, plant, and agronomic practices. Among these, Aflatoxins (AFs) are considered the most potent toxins. This study investigated the fungi presence and AFB۱ contamination in corn and wheat grown in Albania during the ۲۰۲۲ harvesting year.
Methods: Wheat samples were collected during the summer, while corn during the autumn, and further analyzed. Mycological contamination assessment applied the Verband Deutscher Landëirtschaftlicher Untersuchungs ̶ und Forschungsanstalten (VDLUFA) procedures. The AFB۱ levels were measured using the
Enzyme-Linked Immunosorbent Assay (ELISA) method. The MATLAB R۲۰۱۶b software was applied to perform statistical analysis. The Estimated Daily Intake on AFB۱ was calculated to evaluate human exposure.
Results: The genera Alternaria, Aspergillus, Cladosporium, Fusarium, and Penicillium were isolated, with higher rates of contamination in corn and the highest frequency Penicillium genus (۷۷.۸۹%). The Korça region presented a higher fungal load, ۱۰۴ Colony Forming Unit (CFU)/g in corn. The AFB۱ incidence (۸۸.۲۳%) in corn, was significantly higher than in wheat (۴.۹۱%). Additionally, the maximum level in corn was found ۶۹.۱۲۰ μg/kg, while in wheat, only ۰.۴۰۲ μg/kg. None of the wheat samples, in contrast to the ۴۱.۱۸% of corn samples, exceeded the threshold when referring to the respective Maximum Residue Levels.
Conclusions: Our observation indicates a higher rate of AFB۱ contamination in corn than in wheat. The high concentration levels and contamination incidence in corn require targeted interventions to reduce the AFB۱ amounts. Strengthened regulation based on scientific evidence can reduce contamination outbreaks, economic implications, and potential benefits, such as increased consumer trust. Our study indicates that the exposure to AFB۱ originates from corn consumption among the adult population.
DOI: ۱۰.۱۸۵۰۲/jfqhc.۱۱.۱.۱۴۹۹۶