EurofinsUS.com >> Food Testing >> Resources >> Aflatoxins in Grains and Why We Should Care

Food Testing >> Resources >> Aflatoxins in Grains and Why We Should Care

Aflatoxins in Grains and Why We Should Care

Aflatoxins can be a nightmare for food manufacturers. Fortunately, you can take measures to eliminate these toxins from food and guarantee the food safety and health concerns of consumers.

What Are Aflatoxins, and What Do They Mean for Food Safety?

Aflatoxins are a type of mycotoxins produced from mold that contaminates various crops including corn, peanuts, tree nuts, and cottonseed crops. Aflatoxins have the potential to make food inedible and causing severe health effects in humans depending on levels present. The primary fungi that produce aflatoxins are Aspergillus flavus and Aspergillus parasiticus, and can grow on crops or grains exposed to warm and humid conditions. Although there are more than 14 aflatoxins in nature, some are particularly dangerous for animals and humans as they occur in all major food crops. These are B1, B2, G1, and G2 aflatoxins. Aflatoxin B1 is the most common in food and may increase liver cancer risk in humans. Another potential carcinogen is aflatoxin M1, a metabolite of aflatoxin B1 that can contaminate milk obtained from cattle who have ingested aflatoxins contaminated feed.

How Do Aflatoxins Arise?

Aflatoxins arise when fungi, such as A. flavus and A. parasiticus, reproduce in high temperatures and humidity, contaminating the crop soil, seeds, and grains. Humid, damp and warm storage conditions have been associated with increased mold growth. You can find aflatoxins in raw agricultural products when they contaminate crops before or after harvesting. Additionally, when animals eat aflatoxin-contaminated feed, they pass along the contamination to other products like cheese and milk.

Aflatoxins Threat to the Food Industry

According to widely-cited information from the Food and Agriculture Administration (FAO), an estimated one-quarter of the world’s food crops are contaminated with mycotoxins. However, more recent research estimates that the prevalence of mycotoxins in food is potentially much higher, although the concentrations may not reach concerning levels.

In truth, contamination with aflatoxins varies depending on the food product and geographical region, for example:

The global prevalence of total aflatoxins in unprocessed food-grade cereals is 55%, varying from 15% in America to 63% in Asia.
According to the European Food Safety Authority (EFSA), total aflatoxins (sum of AF B1, B2, G1, and G2) varies from 10% in cashew nuts to 40% in pistachio and Brazil nuts.
AFB1 contamination incidence in rice is around 50% in China, 29% in Austria, 6% in Brazil, and 4% in Canada.

These toxins can cause significant economic losses due to their impact on human health, productivity, and domestic and international trade. For example, aflatoxins in corn can cost the United States $225 million a year.

Examples of Aflatoxin Contamination Outbreaks

In 1974, 106 people died from hepatitis in India due to the consumption of maize contaminated with aflatoxins.
In 2013, Romania, Serbia, and Croatia reported nationwide contamination of milk with aflatoxin. A total of 13,800 liters of milk were withdrawn from the market.
More recently, in 2020, a U.S. producer recalled some of its products after reports of deaths and liver toxicity in dogs. They found that the pet food was contaminated with aflatoxins at levels greater than 20 ppb.

U.S. Tolerance Levels for Aflatoxins in Food

The limits at or above which the FDA will take legal action to remove an aflatoxin-contaminated product from the market are:

Corn and peanut products used for finishing (i.e., feedlot) beef cattle – 300 ppb
Cottonseed meal intended for poultry, beef, cattle, or swine (regardless of the age or breeding status – 300 ppb.
Corn and peanut products used to finish swine of 100 pounds or greater – 200 ppb.
Corn and peanut products used to breed swine, beef cattle, or mature poultry – 100 ppb
Corn, peanut products, and other animal feeds and ingredients, excluding cottonseed meal, used for immature animals – 20 ppb.
Corn, peanut products, cottonseed meal, and other animal feed ingredients used for dairy animals, other animal species and uses not indicated above, or when the intended use is not known – 20 ppb.
Brazil nuts – 20 ppb.
Foods – 20 ppb.
Milk – 0.5 ppb.
Peanuts and Peanut products – 20 ppb.
Pistachio nuts - 20 ppb.

What is Being Done to Help Mitigate Risk?

Physical and chemical methods can eliminate aflatoxins. Just removing mold-damaged kernels, seeds, or nuts reduces aflatoxins by 40-80%.
Heat treatment can also reduce aflatoxin levels. However, the effects depend on the type, time, and temperature used. Adding chemicals like hydroxide, bicarbonate, and calcium chloride can enhance the results.
Ozone treatment at 8.5–40 ppm at different temperatures can eradicate aflatoxins B1 and G1. However, it does not affect B2 and G2.
Microbial and enzymatic degradation are both eco-friendly options. For example, Flavobacterium aurantiacum removes AFM1 from milk. Additionally, certain fungi can transform B1 aflatoxin into less toxic forms.
Using non-toxic strains of A. flavus is a promising strategy to reduce aflatoxin contamination in maize, peanuts, corn, and cottonseed. This method is called biocontrol.
Finally, good agricultural practices help control infection by stimulating timely planting, providing adequate plant nutrition, controlling weeds and crop rotation.

The Importance of Aflatoxin Analysis

Aflatoxins are a threat to animal and human health. Thus, aflatoxin analysis in food is vital for safety concerns and Eurofins can help! Our laboratories can test for a wide variety of mycotoxins in foods, feeds, botanicals, supplements, and other products. In addition, we offer On-Site Grain Inspection services to support your team right away.

Connect with an Expert!