Detection and Quantification of Aflatoxins in Wheat and Rice from Bahawalnagar

Aflatoxins are naturally occurring mycotoxins produced by Aspergillus flavus and Aspergillus parasiticus, posing serious risks to human and animal health through dietary exposure. Continuous ingestion, even at low doses, is linked to hepatocellular carcinoma, impaired protein metabolism, and weakened immunity. Wheat and rice, as staple foods in Pakistan, are particularly vulnerable to fungal contamination during pre- and post-harvest stages. The present study aimed to assess aflatoxin contamination in wheat and rice samples collected from the Bahawalnagar district, Punjab. A total of forty samples (20 wheat and 20 rice) were obtained from local markets and storage godowns across six tehsils (Minchin Abad, Chishtian, Haroonabad, Daharanwala, Faqirwali, Fort Abbas). Thin Layer Chromatography (TLC) was employed for the detection of aflatoxins (B1, B2, G1, and G2). Results revealed that 15% of rice samples and 10% of wheat samples were contaminated with AFB1, with concentrations ranging from 7.53–12.06 ppb in rice and 4.02–6.06 ppb in wheat. These levels exceeded the maximum permissible limit set by the European Union (2 ppb) but remained below the tolerance levels established by the U.S. FDA (20 ppb). A positive correlation was observed between the physical characteristics of grains and aflatoxin contamination. These findings highlight the need for stricter monitoring, improved storage practices, and public awareness to minimize aflatoxin-related health risks in staple foods.