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Aflatoxins are toxic secondary metabolites produced mainly by  Aspergillus flavus  and  A. parasiticus , which are fungal contaminants found in several foodstuffs, including spices. In this study 40 cinnamon samples were collected in November and December 2020 in the Iranian province of Yazd and analysed for the presence of aflatoxin B 1  (AFB 1 ) by high performance liquid chromatography. Seven out of 40 (17.5%) samples were contaminated with AFB 1  at levels ranging from 0.59 to 5.8  μ g/kg. In addition, 2.5% of cinnamon samples contained AFB 1  concentrations above the maximum level of 5 μg/kg, as established by the Iranian national standard. Due to the harmful effects of aflatoxins, even at low amounts, these can cause serious chronic health problems. Therefore, continuous control to avoid AFB 1  contamination in foodstuffs is required.

Aflatoxin B 1 in imported cinnamon consumed in the Yazd province of Iran