Occurrence and Health Risk Assessment of Aflatoxin B₁ and Total Aflatoxins in Maize Flour From Jiroft City, Iran

Aflatoxins are highly toxic secondary metabolites produced by certain species of Aspergillus that can contaminate food products and pose significant health risks to humans and animals. This study aimed to determine the occurrence and contamination levels of total aflatoxins (total AF) and aflatoxin B₁ (AFB₁) in maize flour marketed in Jiroft City, Kerman Province, Iran, and to assess the associated dietary exposure and health risk. Forty commercially packaged maize flour samples were collected from various local markets and supermarkets during June and July 2023. The concentrations of total AF and AFB₁ were quantified using competitive enzyme-linked immunosorbent assay (ELISA). All analyses were performed in duplicate to ensure reproducibility and accuracy. Detectable concentrations above the assay limit of detection (LOD) were found in 27 (67.5%) samples for AFB₁ and 28 (70%) samples for total AF. Notably, AFB₁ levels exceeded the European Commission (EC) permissible limit of 2 μg/kg in 14 samples (35%), while total AF levels were above the EC limit of 4 μg/kg in 8 samples (20%). Furthermore, 4 samples (10%) surpassed the regulatory threshold of 5 μg/kg for AFB₁, while none exceeded the allowable limit of 30 μg/kg for total AF, as established by the Iran National Standards Organization (INSO). The estimated daily intake (EDI) of AFB₁, calculated based on maize flour consumption and average body-weight data for the adult population, was 2.29 × 10^-4 μg/kg body weight/day. The calculated margin of exposure (MOE) was 1748.25, which is below the reference value of 10,000, indicating a potential health concern for consumers. Overall, the findings indicate that aflatoxin contamination in maize flour marketed in Jiroft remains a food safety concern and highlight the need for routine monitoring and strengthened quality control measures to minimize consumer exposure.