Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 45 7 2016 08 15 905 910 Mohadeseh NAMJOO Laboratory Science Research Center, Golestan University of Medical Sciences, Gorgan, Iran Faezeh SALAMAT Golestan Research Center of Gastroenterology and Hepatology, Golestan University of Medical Sciences, Gorgan, Iran Niloofar RAJABLI Golestan Research Center of Gastroenterology and Hepatology, Golestan University of Medical Sciences, Gorgan, Iran Reza HAJI­HOSEEINI Dept. of Biochemistry, Payame Noor University, Tehran, Iran Farhad NIKNEJAD Laboratory Science Research Center, Golestan University of Medical Sciences, Gorgan, Iran Faramarz KOHSAR Laboratory Science Research Center, Golestan University of Medical Sciences, Gorgan, Iran Hamidreza JOSHAGHANI Golestan Research Center of Gastroenterology and Hepatology, Golestan University of Medical Sciences, Gorgan, Iran 2016 07 25 2016 07 25 Background: Aflatoxins are the most common mycotoxins that contaminate crops. They are produced by fungi such as Aspergillus flavus and Aspergillus parasiticus. Wheat (Tricitumaestivum) is one of the most important staple foods used in Iran, and the environmental conditions in the north of Iran are favorable to fungal growth. This study was designed in order to determine the aflatoxin concentration in wheat samples from silos in Golestan Province north of Iran. Methods: Samples were collected from three silos of Golestan province. First, aflatoxins were isolated using immunoaffinity chromatography. Then the aflatoxin concentrations were determined by High performance liquid chromatography (HPLC) method and fluorescence detector. Results: Ten out of 34 samples (29.4% of samples) were contaminated by aflatoxins.No concentration was found above permitted aflatoxin levels in Iran (15 ng/g). In one sample (2.9%), aflatoxin B1 was seen over the permissible limits in Iran. The highest level found in samples for total aflatoxin, aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin G2 were 7.08 ng/g, 6.91 ng/g, 0.29 ng/g, 1.37 ng/g and 0.23 ng/g, respectively. No correlation was found between humidity levels in wheat samples contained aflatoxin and wheat samples without aflatoxin. Conclusion: Despite the total aflatoxins determined in samples were below the permissible limits in Iran, the 29% aflatoxin contamination rate can negatively affect health factors and it should not be neglected. So, it is predictable that if the storage duration of samples increases, the aflatoxin contamination levels will increase.     https://ijph.tums.ac.ir/index.php/ijph/article/view/7323 https://ijph.tums.ac.ir/index.php/ijph/article/download/7323/5462