Robert C Baker Head of Food Safety,Mars Incorporated罗伯特贝克头C的食品安全玛氏公司

Robert

C.

BakerHead

of

Food

Safety,

Mars

Incorporated26

February

2009“Managing

Aflatoxin

Risks

From

Farm

ToFork”4THDubai

International

Food

Safety

ConferenceObjectives2Provide

basic

awareness

ofAflatoxin

and

potential

risks

in

theFood

ChainProvide

a

framework

for

managingAflatoxin

risksProvidea

means

of

monitoringandverifyingthe

effectiveness

ofaflatoxinmanagement

processesIn

30

minutes…..Agenda3•What

are

aflatoxins?•At

risk

materials•Factors

influencing

aflatoxinproduction•Methods

for

managingaflatoxin

risks•Methods

of

aflatoxindetection•Summary4Mycotoxins

Secondary

fungal

metabolites

that

exert

toxic

effects

onanimals

and

human

beings.

More

than

300

secondary

metabolites

have

beendescribed

but

only

thirty

really

exert

toxic

effects.The

chemical

structure

of

mycotoxin

is

very

diversePolyacetates

:

aflatoxins,

citrinine,

ochratoxinspatulin,

zearalenone,

fumonisins,Terpenes

:Peptides

:Piperazines

:trichothecenes

(sesqui),

tremorgenes,ergotamin

(alcaloïdes),

tryptoquivaline,..sporidesmin,

gliotoxin,

roquefortine,..Aflatoxin

B1DeoxynivalenolFumonisin

B1ZearalenoneOchratoxin

A5AflatoxinsFour

aflatoxins

(order

of

toxicity):B1

>G1

>

B2

>

G2Other

aflatoxins

occur

as

metabolicproducts

(e.g.,

aflatoxin

M1

in

milk)Highly

toxicAflatoxins

are

among

the

most

toxicnaturally

occurring

substances

known.

Carcinogenic,

hepatotoxic,

mutagenic

andteratogenicAll

animal

species

affected

by

aflatoxins.

Can

be

passed

through

food

chain

(e.g.,milk

of

animals

which

are

fed

contaminatedfeed).Heat

StableWithstand

typical

food

processingtemperaturesAflatoxin

B1Aflatoxin

productionAflatoxin

is

produced

by

species

of

thefungus

Aspergillus:Aspergillus

flavusaw

range:

0.80-0.99Temperature

range:

10-43oCAspergillus

parasiticusaw

range:

0.83-0.99Temperature

range:

10-43oCToxins

can

be

produced

over

a

widetemperature

range:

15-37oC6Aflatoxin

associated

alerts7•2007-

Peanuts

–

Saudi

Arabia•2006-

Dog

food

–

US

(23

dog

deaths)•2004-

Maize

–

Kenya

(125

deaths)•2004-

Paprika

–

Hungary•2001–

Rice

–

China**THESE

ARE

TAKEN

FROM

alertS

viaPROMED

ARCHIVE**RASFF

Aflatoxin

reportsRASFF:

Rapid

alert

System

for

Foodand

Feed.Aflatoxin

most

significant

mycotoxin.(Rapid

alert

System

for

Food

and

Feed

(RASFF)

Annual

Report,

2005)8Aflatoxin

associatednotifications

(EU)In

2005

:

947

aflatoxin

notifications498

pistachio

nuts

:

(92%

from

Iran)

219

peanuts

and

derived

products

:

(36%

from

China,15%

Brazil)

64

hazelnuts

and

derived

products

:

(83%

fromTurkey)33

almonds

and

derived

products

:

(85%

from

US)48

dried

figs

:

(96%

from

Turkey)13

melon

seeds

:

(77%

from

Nigeria)48

herbs

and

spices

:

(56%

from

India)**RASFF

alerts

2005

–

border

inspection

etc

–E9urope**(Rapid

alert

System

for

Food

and

Feed

(RASFF)

Annual

Report,

2005)Legallimits

–

rawmaterialsMaterialLimitReferenceHuman

RawsNuts

&

dried

fruits

for

directTotal

Aflatoxin:

4

ppbCommission

Regulationconsumption

or

ingredient

use.Aflatoxin

B1:

2

ppb(EC)

1881/2006Nuts

&

dried

fruits

tobe

subjectedTotal

Aflatoxin

:

10

ppbCommission

Regulationphysical

treatmentprior

toconsumption.Aflatoxin

B1:

5

ppb(EC)

1881/2006All

Cereals

and

derived

products.Total

Aflatoxin:

4

ppbAflatoxin

B1:

2

ppbCommission

Regulation(EC)

1881/2006Spices

(inc.

chilli

powder,

nutmeg,Total

Aflatoxin

:

10

ppbCommission

Regulationginger

etc).Aflatoxin

B1:

5

ppb(EC)

1881/2006Petfood

RawsMaize

and

co-productsTotal

Aflatoxin

:

20

ppbAflatoxin

B1:

10

ppbCommission

Regulation(EC)

2002/32/EC1011Crops

which

are

frequentlyaffected

include:Cereals

(barley,

wheat,

oats,

maize,rice,

sorghum,

dried

grains).Nuts

(peanuts,

walnuts,

almonds,hazelnuts,

Brazil

nuts,

pistachionuts,

pecans,

macadamia

nuts,

pinenuts).Spices

(chilli

peppers,

blackpepper,

coriander,

tumeric,

ginger)Animal

products

from

whichcontaminated

feeds

were

consumed(i.e.

milk

&

dairy

products.

proteinmeals)Materials

at

risk

of

aflatoxincontamination12Factors

influencing

aflatoxinproductionIn

the

fieldAgricultural

PracticesClimate

(humidity

/temperature

/

rainfall)Crop

varietyTreatments

(insectsand

fungi)At

harvestingMaturity

at

harvestingMoistureDisease

StateDuring

storageTemperatureMoistureInsect

treatmentDuringtransformation

&processCleaningTemperatureProcessNeed

to

understand

risks

at

eaStep

and

evaluate

every

year!!13Aflatoxin

managementStarts

with

a

comprehensive

“MaterialQuality

Management

Program”Needs

to

be

risk

based

and

cover

theentire

pipelineRisk

assessments

are

not

static

and

needto

be

performed

for

each

material

andharvested

crop.In

the

Field

(GAP,

climate

&

crop

monitoring)During

Harvest

/

Storage

(moisture

control,interim

storage

conditions)Inbound

acceptance

(specifications)Storage

(silo

design

/

management,

conditioning,cleaning,

monitoring)Finished

Product

(specifications

and

distribution)Aflatoxin

management:

In

theFieldFarm

geography

and

climate.Crop

species

and

variety.Regional

crop

risk

assessmentvia

industry,

government

oracademic

sources,

whereavailable,

on

a

seasonal

basis.Good

Agricultural

Practices(GAP).Biocontrol

systemsDrought

duringpollinationMonsoonafterDrought14Aflatoxin

management:

HarvestHarvest

weather

conditions.Harvesting

at

appropriatemoisture

content

(max.moisture

13%).Harvest

maturity.Interim

storage

of

harvestedmaterials.Disease

state

of

crop

&bushel

weight.15Aflatoxin

management:InboundRobust

sampling

of

inbound

raws:Risk

Based

Take

into

account

that

mycotoxincontaminations

are

skewed

and

notevenly

distributed

Stationary

bulk

loads

(flatbed

trucks,

railcars,

and

barges),

sampled

usingprobes

as

approved

by

GIPSA

(GIPSA,

GrainSampling

Procedures,

Jan

2001).

At

least

10

incremental

samples

takenand

aggregated

into

one

sample.

Personnel

must

be

trained

on

importanceof

sampling16Truck

Sampling

Plan17Sampling

20

samples

from

truck10

first

points

combined

as

Group

A10

latter

points

combined

as

Group

BSample

A&B

are

individually

ground

for

testingAflatoxin

management:

Storage,Materials

stored

under

conditionsto

minimise

mould growth.Suitable

material

(stainless

steelplastic).Smooth/flat

walled

bins

&

silos.Vessels

designed

to

preventmoisture

and

pest

ingress.Vessels

shall

be

designed

suchthat

they

empty

completely.1819Aflatoxin

management:Finished

ProductProduct

designs

andspecifications

must

take

intoaccount

legal

and

materialrisksSolid

understanding

ofdistribution

pipeline

andpotential

for

temperatureshockFinished

product

testing

isa

valid

means

of

verifying“Front

End”

riskmanagement

processes.Mycotoxin

binders

???20Methods

of

aflatoxin

detection:HPLCGold-standard

for

mycotoxin

detection.Reverse

phase

HPLC

used

most

widely.Can

be

automated.Method

must

to

be

validated

forspecific

material

and

toxin.Operator

needs

to

be

well

trained.Participation

in

recognized

proficiencytesting

program

Highly

Recommended.Methods

of

aflatoxin

detection:ELISARapid

and

reliable

‘screen’for

aflatoxin.Does

not

require

specialisedequipment

(like

HPLC).Commercial

ELISA

kitsavailable

for

detect