Genetic Modifications and Contamination with Fungi and Aflatoxins in Corn and Its Products in Iraqi Markets

Document Type : Original Article

Authors

1 College of Agricultural Engineering Sciences , University of Baghdad, Baghdad, Iraq

2 Quality Control Department, Grain Board of Iraq, Ministry of Trade, Baghdad, Iraq

10.30476/ijns.2025.106035.1422

Abstract

Background: Corn is considered one of the most important global crops and a model plant for genetic and biotechnology studies. This study aimed to investigate genetic modifications and contamination with fungi and Aflatoxins in corn and its products in Iraqi markets.
Methods: Fifty corn product samples were analyzed for potential contaminants. DNA extraction was performed and its concentration was measured. Polymerase Chain Reaction (PCR) was employed to detect genetic modifications of the P35S promoter and the T-NOS terminator. Fungal isolates were cultured and identification was based on colony morphology on SDA medium and microscopic examination. Aflatoxins were extracted from the samples and their concentrations were determined by enzyme-linked immunosorbent assay (ELISA).
Results: DNA concentrations across all samples ranged from 50 to 100 μg/mL, with purity values ranging from 1.7 to 2.0 revealing to be suitable for downstream applications, including agarose gel electrophoresis (1% agarose). PCR analysis revealed that 62% of the samples (31 out of 50) contained genetic modifications. Furthermore, fungal contamination including both molds and yeasts was detected in 80% of the samples (40 out of 50). ELISA revealed that 20% of the samples (10 out of 50) contained varying levels of Aflatoxins.
Conclusion: These findings suggest a potential correlation between genetic modification, fungal contamination, and Aflatoxin presence that underscores the necessity for stricter quality control measures in corn products available in local markets. So it is essential to ensure consumer safety and compliance with international health standards.

Highlights

Jasim M. Awda (Google Scholar)

Keywords

References

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International Journal of Nutrition Sciences
Volume 10, Issue 4 - Serial Number 4
December 2025
Pages 676-684

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