Fumonisins in Brazilian corn-based foods for infant consumption.

A survey of 196 samples of corn-based infant foods from 13 cities of Sao Paulo State, Brazil, was carried out to investigate the fumonisin contamination in the products. Based on their ingredients, the products were divided into seven groups: infant cereal designated as types A-D, corn meal, corn starch and instant cereal baby food. Although certain infant food samples were free of fumonisin contamination (<20 microg kg(-1); corn starch and infant cereals of type A, B and D), contamination levels in the other products (corn meal, instant corn-based baby food and cereal type C) were of concern, particularly those in corn meal. All samples in these categories contained fumonisins. The mean level for total fumonisins (FB1 + FB2 + FB3) in corn meal was 2242 microg kg(-1) (maximum 8039 microg kg(-1)), in instant corn-based baby food was 437 (maximum 1096) microg kg(-1) and in infant cereal type C was 664 (maximum 1753) microg kg(-1).     

Distribution of fumonisins in dry-milled corn fractions in Argentina.

Corn samples and different dry-milled fractions collected from an industrial mill in Argentina were analysed. Average contaminations were FB(1) 1540 microg kg(-1), FB(2) 716 microg kg(-1) and FB(3) 152 microg kg(-1) in whole corn; FB(1) 135 microg kg(-1), FB(2) 39.1 microg kg(-1) and FB(3) 10.2 microg kg(-1) in corn grits; FB(1) 358 microg kg(-1), FB(2) 122 microg kg(-1) and FB(3) 45.9 microg kg(-1) in 'C' flour; FB(1) 148 microg kg(-1), FB(2) 52.5 microg kg(-1) and FB(3) 28.3 microg kg(-1) in corn meal; and FB(1) 4210 microg kg(-1), FB(2) 2010 microg kg(-1) and FB(3) 447 microg kg(-1) in germ and bran together. The fumonisin contamination level was approximately three times higher in germ and bran than in whole corn, 13 times higher than in 'C' flour and 29 times higher than in corn meal and corn grits. Taking into account the distribution of fumonisins in commercial dry-milled corn fractions and corn meal consumption in Argentina, a theoretical whole corn level of 6640 microg kg(-1) maximum of total fumonisins could be processed to obtain products considered safe for human health.     

Fumonisins B1 and B2 in black tea and medicinal plants

Fumonisins are mycotoxins produced by Fusarium moniliforme that are prevalent in cereals and other agricultural products. These mycotoxins have been pointed to as a natural cause of equine leukoencephalomalacia, porcine pulmonary edema, and human esophageal cancer. A total of 87 samples, 18 black tea samples and 69 samples of four different medicinal plants (chamomile, leaves of the orange tree, leaves and flowers of the linden tree, and corn silk), for infusions preparations were acquired from supermarkets in Lisbon, Portugal. The samples were analyzed for the incidence and levels of fumonisin B1 (FB1) and fumonisin B2 (FB2) by high-performance liquid chromatography. The detection limit was 20 microg/kg for both FB1 and FB2. FB1 was detected in 55 (65.5%) of the 87 samples. The highest number of positive samples was found in black tea (88.8%). with levels ranging from 80 to 280 microg/kg. Relative to the medicinal plants, the leaves of the orange tree had higher concentrations of FB1 (range, 350 to 700 microg/kg) followed by leaves and flowers of the linden tree (range, 20 to 200 microg/kg). The samples of corn silk and chamomile had less contamination of FB1, with concentrations ranging from 50 to 150 microg/kg and 20 to 70 microg/kg, respectively. None of the samples tested had contamination of FB2. This is the first report of the natural occurrence of fumonisins in black tea and medicinal plants in Portugal. We reinforce the necessity to implement risk management measures for safety control of this kind of product.     

Occurrence of aflatoxins, ochratoxin A, and fumonisins in retail foods in Japan

We conducted a survey of aflatoxin B1, B2, G1, and G2, ochratoxin A, and fumonisin B1, B2, and B3 contamination in various foods on the retail market in Japan in 2004 and 2005. The mycotoxins were analyzed by high-performance liquid chromatography, liquid chromatography-mass spectrometry, or high-performance thin-layer chromatography. Aflatoxins were detected in 10 of 21 peanut butter samples; the highest concentration of aflatoxin B1 was 2.59 microg/kg. Aflatoxin contamination was not found in corn products, corn, peanuts, buckwheat flour, dried buckwheat noodles, rice, or sesame oil. Ochratoxin A was detected in oatmeal, wheat flour, rye, buckwheat flour, green coffee beans, roasted coffee beans, raisins, beer, and wine but not in rice or corn products. Ochratoxin A concentrations in contaminated samples were below 0.8 microg/kg. Fumonisins were detected in popcorn, frozen corn, corn flakes, and corn grits. The highest concentrations of fumonisins B1, B2, and B3 in these samples were 354.0, 94.0, and 64.0 microg/kg, respectively.     

Study on ochratoxin A in cereal-derived products from Spain

A study on ochratoxin A (OTA) in cereal-derived products was carried out. Cereal-based baby foods, breakfast cereals and beers were analyzed for mycotoxin OTA using an in-house developed high-performance liquid-chromatographic method.OTA was detected in 19 of the 21 samples of breakfast cereals (limit of detection 0.066 μg/kg), in 14 of the 20 samples of cereal-based baby foods (limit of detection 0.035 μg/kg) and in 24 of the 31 samples of beer (limit of detection 0.012 μg/l). The mean concentrations of OTA found were the following: 0.265 μg/kg in breakfast cereals, 0.187 μg/kg in cereal-based baby food and 0.044 μg/l in beer. The influence of different factors, such as the fibre content in breakfast cereals, type of cereals used in cereal-based baby food and alcohol content in beer, on the OTA levels was studied.     

Distribution of fumonisins and aflatoxins in corn fractions during industrial cornflake processing

The aim of this study was to investigate the distribution of fumonisins (B(1) B(2,) and B(3)) and total aflatoxins (B(1), B(2), G(1), and G(2)) in various corn processed fractions. 92 batches of whole corn and derived dry-milled fractions (animal feed flour, flaking grits, corn flour and corn meal) and cooked and roasted cornflakes fractions were industrially obtained. Samples were analyzed for both groups of mycotoxins by enzyme-linked immunosorbent assay (ELISA). Dry milling of corn led to a heterogeneous distribution of the two groups of mycotoxins in the different parts of the grain, with increased levels in fractions processed from outer layers (animal feed flour and corn flour) and decreased levels in fractions processed from inner portions, such as corn meal and flaking grits. Levels of fumonisins in cornflakes were lower than 400 microg/kg, the maximum tolerable limit set by the EU. By contrast, three samples of final product were found to exceed the aflatoxin maximum tolerable limit of 4 microg/kg. Animal feed flour showed concentration factors of 317 and 288% for fumonisins and aflatoxins, respectively. Food traceability system was used by the industrial companies which processed corn into breakfast cereals. Nevertheless, even though the use of food traceability, which is defined as the ability to trace any food, feed, food-producing animal or substance that will be used for consumption through all stages of production, processing and distribution, only initial fumonisin contamination of whole corn and contamination of animal feed flour and corn flour were found to be correlated.     

Occurrence of fumonisin B1 in maize imported into Taiwan

Samples of maize imported into Taiwan during 1997-1998 were collected and analyzed for the presence of fumonisin B1 (FB1) using high performance liquid chromatography. Eight (6.8%) of 118 samples were found to contain FB1 (334-1614 microg kg(-1)). The frequency of FB1 found in maize samples imported from Australia was 20%, followed by Thailand (10%), and USA (5.1%). In analyzing the distribution pattern, it was found that 93.2% of the samples had FB1 concentrations below 100 microg kg(-1), and only 3.4% (or four samples) were in excess of 300 microg kg(-1).     

Survey of maize from south-western Nigeria for zearalenone, alpha- and beta-zearalenols, fumonisin B1 and enniatins produced by Fusarium species.

A survey for the natural occurrence of Fusarium mycotoxins in maize for human consumption in four south-western states of Nigeria using High Performance Liquid Chromatography coupled with Mass Spectroscopy (HPLC/MS) showed that 93.4% of the samples were contaminated with zearalenone (ZON), alpha- and beta-zearalenols (alpha- and beta-ZOL), fumonisin B(1) (FB(1)) or enniatins (ENNs). The fractions of contaminated samples were 73% for FB(1) (mean:117 microg kg(-1), range:10-760 microg kg(-1)); 57% for ZON (mean:49 microg kg(-1), range:115-779 microg kg(-1)) and 13% for alpha-ZOL (mean: 63.6 microg kg(-1), range:32-181 microg kg(-1)), while ENNs A1, B and B(1) were present in 3, 7 and 3% of the samples respectively. There was no beta-ZOL present above the quantification limits of 50 microg kg(-1). Only the FB(1) content was significantly different at the 95% confidence level among the four states. The Fusarium species most frequently isolated from maize seeds were F. verticillioides (70%), followed by F. sporotrichioides (42%), F. graminearum (30%), F. pallidoroseum (15%), F. compactum (12%), F. proliferatum (12%), F. equiseti (9%), F. acuminatum (8%) and F. subglutinans (4%). This is the first report of the occurrence of alpha-zearalenol and enniatins in Nigerian maize.     

Preliminary evaluation of fumonisins by the Nordic countries and occurrence of fumonisins (FB1 and FB2) in corn-based foods on the Danish market

Experts from the Nordic countries (Denmark, Norway, Sweden, Finland and Iceland) have carried out an evaluation of fumonisins. The working group members concluded that, at that time point, it was not possible to carry out a complete risk assessment. However, it was recommended that the human daily' intake of fumonisins should be less than 1 microg/kg bw/day. Subsequently, the presence of the Fusarium mycotoxins fumonisin B1 and B2 (FB1 and FB2) in corn-based food on the Danish retail market has been determined. A total of 70 samples were analysed and 37% contained FB1 and 21% contained FB2. No fumonisins were found in sweet corn (canned or frozen), corn-on-the-cob, corn starch or gruel powder for babies. FB1 was found in about half of the corn flakes, corn snack and popcorn (not popped) samples, whereas FB2 was seen to a lesser extent. Both FB1 and FB2 were found in 75% or more of the corn flour, tacos and polenta samples. In general, the content of FB1 was in the range of 1-1000 micro/kg and the content of FB2 was in the range of 4-250 microg/kg. Corn-based foods are consumed in rather low amounts and irregularly among the Danish population and therefore it is not meaningful to calculate an average daily funonisin intake. An estimate for an 'eater' shows that the intake of fumonisins will not exceed 0.4 microg/kg bw/day.     

Occurrence of fumonisins and moniliformin in corn and corn-based food products of U.S. origin

Food-grade corn and corn-based food products intended for human consumption were analyzed for the incidence and levels of fumonisin B1 (FB1), fumonisin B2 (FB2), moniliformin, and Fusarium molds. A total of 100 food-grade commercial corn samples were obtained from two corn processing companies at five different locations in the United States. Seventy-one percent of the samples contained FB1 with concentrations ranging from 43 to 1,642 microg/kg. None of the samples contained FB2. Fifty percent of the samples contained moniliformin with concentrations ranging from 26 to 774 microg/kg. All samples were infected by Fusarium molds, and the infection rates ranged from 8 to 88%. Thirty-four samples of corn-based food products were purchased from supermarkets in Arizona, California, Nebraska, and Ohio. Sixty-five percent of the samples contained FB1, ranging in concentrations from 28 to 2,679 microg/kg. FB2 was detected in 29% of the samples with concentrations ranging from 30 to 797 microg/kg. Sixty-eight percent of the samples contained moniliformin with concentrations ranging from 31 to 858 microg/kg. Sixty-two percent of the samples contained viable Fusarium mold propagules ranging from 9.5 x 10(1) to 5.5 x 10(5)/g. The simultaneous occurrence of FB1 and moniliformin was observed in 34% of corn samples and 53% of corn-based food products. This study has shown co-occurrence of fumonisins and moniliformin in food-grade corn and corn-based foods that indicates a risk of simultaneous exposure of consumers to both toxins.     

Comparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product

A comparison study of different extraction and clean-up procedures for the liquid chromatographic analysis of fumonisins B(1) (FB(1)) and B(2) (FB(2)) in corn masa flour was performed. The procedures included extraction (heat or room temperature) with acidic conditions or EDTA-containing solvents, and clean-up by immunoaffinity or C18 solid-phase extraction columns. Thereafter an analytical method was optimised using extraction with an acidic mixture of methanol-acetonitrile-citrate/phosphate buffer, clean-up through the immunoaffinity column and determination of fumonisins by liquid chromatography with automated pre-column derivatisation with o-phthaldialdehyde reagent. Recovery experiments performed on yellow, white and blue masa flours at spiking levels of 400, 800 and 1200 μg kg(-1) FB(1) and of 100, 200 and 300 μg kg(-1) FB(2) gave overall mean recoveries of 99% (±6%) for FB(1) and 88% (±6%) for FB(2). Good recoveries (higher than 90% for both FB(1) and FB(2)) were also obtained with corn tortilla chips. The limits of quantification of the method (signal-to-noise ratio of 10) were 25 μg kg(-1) for FB(1) and 17 μg kg(-1) for FB(2). The method was tested on different commercial corn masa flours as well as on white and yellow corn tortilla chips, showing fumonisin contamination levels (FB(1) + FB(2)) up to 1800 μg kg(-1) (FB(1) + FB(2)) in masa flour and 960 μg kg(-1) in tortilla chips. Over 30% of masa flours originating from Mexico exceeded the European Union maximum permitted level.     

Occurrence of certain mycotoxins in corn and corn-based products and thermostability of fumonisin B1 during processing

A total of 57 samples of corn and corn-based products collected from various districts of Egypt were analyzed for Fusarium mycotoxins (T-2, diacetoxyscripenol (DAS), deoxynivalenol (DON) and fumonisin B1 (FB1) and aflatoxins. FB1 was detected in about 80%, 53.85%, 33.3%, and 28.57% of yellow corn, corn meal, white corn, and popcorn samples, respectively. The levels of FB1 ranged from 10 to 780 microg/kg. T-2 and DAS were detected in 5% and 10% of yellow corn samples, respectively, and DON was detected in white corn and popcorn samples at levels of 28.8 and 10.1 microg/kg, respectively. Starch samples were found to be free from Fusarium mycotoxins. Baking balady bread at 450 degrees C/min reduced FB1 to 72.4% while baking Franco bread at 250 degrees C/20 min reduced FB1 to 57.4%. Boiling of macaroni and corn in water completely removed FB1 from contaminated samples. On the other side, corn flakes samples were found to be contaminated with aflatoxins B1 and G1 at levels ranging from 6 to 10 ppm, whereas 2.9% of samples were contaminated with aflatoxin B1 > 35 ppm and G1 > 16 ppm.     

Fumonisin B1 and hydrolyzed fumonisin B1 (AP1) in tortillas and nixtamalized corn (Zea mays L.) from two different geographic locations in Guatemala.

Fumonisin B1 (FB1) is a common contaminant of corn worldwide and is responsible for several diseases of animals. In the preparation of tortillas, corn is treated with lime (producing nixtamal) that when heated hydrolyzes at least a portion of the FB1 to the aminopentol backbone (AP1), another known toxin. This study analyzed the amounts of FB1 and AP1 in tortillas and nixtamal from two communities in the central highlands of Guatemala where corn is a major dietary staple (Santa Maria de Jesus, Sacatepequez, and Patzicia, Chimaltenango). The amounts of FB1 and AP1 in tortillas from Santa Maria de Jesus were, respectively, 0.85 +/- 2.0 and 26.1 +/- 38.5 microg/g dry weight (mean +/- SD), and from Patzicia were 2.2 +/- 3.6 and 5.7 +/- 9.4 microg/g dry weight. Less than 6% of the tortillas from both locations contained > or = 10 microg FB1/g dry weight; whereas, 66% of the samples from Santa Maria de Jesus and 29% from Patzicia contained > or = 10 microg AP1/g dry weight. The highest amount of AP1 (185 microg/g dry weight) was found in tortillas from Santa Maria de Jesus. The highest amounts of FB1 were 6.5 and 11.6 microg/g dry weight in tortillas from Santa Maria de Jesus and Patzicia, respectively. The mean concentration of FB1 in nixtamal was significantly higher in Santa Maria de Jesus compared to Patzicia. Surprisingly, AP1 was not detected in any of the nixtamal samples. The human impact of exposure to these amounts of fumonisins is not known. However, based on findings with other animals, where corn is a dietary staple, long-term consumption of FB1 and AP1 (especially at > or = 10 microg/g of the diet) may pose a risk to human health.     

Reduced toxicity of fumonisin B1 in corn grits by single-screw extrusion

Corn grits spiked with 30 microg/g fumonisin B1 and two batches of grits fermented with Fusarium verticillioides (batch 1 contained 33 microg/g, and batch 2 contained 48 microg/g fumonisin B1), which were extruded by a single-screw extruder with and without glucose (10%, dry weight basis) supplementation were fed to rats. Control groups were fed uncontaminated grits. Extrusion with glucose more effectively reduced fumonisin B1 concentrations of the grits (75 to 85%) than did extrusion alone (10 to 28%). With one exception, the fumonisin B1-spiked and fermented extrusion products caused moderately severe kidney lesions and reduced kidney weights, effects typically found in fumonisin-exposed rats. Lesions in rats fed the least contaminated grits (batch 1) after extrusion with 10% glucose were, however, significantly less severe and not accompanied by kidney weight changes. Therefore, extrusion with glucose supplementation is potentially useful for safely reducing the toxicity of fumonisins in corn-based products and studies to determine the optimal conditions for its use are warranted.     

Effects of irradiation on fungi and fumonisin B(1) in corn, and of microwave-popping on fumonisins in popcorn.

Fumonisins are metabolites produced in corn primarily by the fungus Fusarium verticillioides (F. moniliforme) and are toxic to humans and animals. Fumonisin B(1) (FB(1)) is the primary fumonisin produced and is found frequently in corn kernels, some of which may be used as food or food ingredients. A three-part study was conducted to determine the effects of gamma- and electron beam irradiation on the levels of fumonisins in naturally contaminated field corn, and the effects of microwave-popping on fumonisins in selected, naturally contaminated popcorn. To date, no effective means have been found to reduce consistently mycotoxin levels once foods are contaminated. Aqueous solutions of FB(1) at various concentrations, samples of whole corn, and samples of ground corn containing known levels of FB(1) were irradiated with various levels of cobalt and electron beam irradiation. Popcorn samples, taken from the reject streams of popcorn processing, were popped using normal microwave-popping conditions. FB(1) in aqueous solutions was reduced by 99.7% using a minimal level of irradiation (0.5 kGray). Gamma- and electron beam irradiation did not significantly reduce levels of FB(1) in whole and ground corn. Aspergillus sp., Penicillium sp. and Fusarium sp. fungi were totally eliminated at 30 kGray in ground corn and at 100 kGray in whole corn. The normal commercial cleaning processes for microwave popcorn before packaging reduced fumonisins to <0.03 microg g(-1) for the cleaned product stream. Microwave popping of popcorn from reject streams of the cleaning operation that contained fumonisins resulted in significant reduction of the mould toxin.     

Analysis of fumonisin B1 and B2 in beer and raw materials of beer by liquid chromatography/tandem mass spectrometry

A simple method for analysis of fumonisin B1 (FB1) and fumonisin B2 (FB2) in beer and raw materials of beer using liquid chromatography-electrospray ionization tandem mass spectrometry (LC/MS/MS) was developed. Samples were prepared and purified by using solid-phase extraction columns (SAX). The LC separation was performed with an octadecylated silica column at a flow-rate of 0.2 mL/min, using a mobile phase consisting of water and acetonitrile. MS/MS was used in multiple reaction monitoring, employing electrospray ionization (ESI-MRM). Recoveries of spiked FB1 and FB2 from beer were 64% and 52%, respectively, at the level of 5 microg/kg. Recoveries of spiked FB1 and FB2 from malt, cornstarch, and corn grit, at the level of 50 microg/kg, were 87.9% and 86.4%, 89.5% and 87.9%, 86.6% and 81.1%, respectively. This method may have applications in quality assurance.     

伏马菌素:粮食污染的祸首之一

<正>伏马菌素(Fumonisin FB)是一种霉菌毒素,是由串珠镰刀菌(Fusariummoniliforme Sheld)产生的水溶性代谢产物,是一类由不同的多氢醇和丙三羧酸组成的结构类似的双酯化合物。1988年,     

Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread

Fumonisin B(1) (FB(1)) and fumonisin B(2) (FB(2)) are mycotoxins mainly produced by Fusarium verticillioides, and Fusarium proliferatum, fungi species most commonly isolated from maize. The natural occurrence of FB(1) and FB(2) in broa, typical Portuguese maize bread, was evaluated in 30 samples. Twenty five were found positive with levels ranging from 142 to 550 microg kg(-1). The limit established by the European regulations was exceeded by 27% of the samples. The tolerable daily intake for fumonisin B(1), and B(2), alone or in combination, for all of the analysed samples, was lower than 2 microg kg(-1) body weight per day established by the European Commission.     

Co-occurrence of mycotoxins in commercial formula milk and cereal-based baby food on the Qatar market

The present study was conducted to explore the occurrence of mycotoxins in commercial baby foods in Doha-Qatar. LCMS/MS- and HPLC-based analysis of baby food (n = 67) for 12 mycotoxins confirmed the presence of aflatoxin M1 (AFM1, 33%), ochratoxin A (OTA, 31%), deoxynivalenol (DON, 27%), aflatoxin B1 (AFB1, 22%), fumonisin B2 (FB2, 10%), zearalenone (ZEN, 4%) and T-2 toxin (2%). Noodles exhibited the maximum contamination percentage, with 33% of the samples being contaminated above the EU maximum limits, for at least one mycotoxin. Among the multi-grain flake samples, up to 28% and for the milk and milk-based-cereal samples, 14% contained at least one mycotoxin above the EU maximum limits. From all cereal-based food samples, 22%, 5%, 2% and 2% were concurrently contaminated with 2, 3, 4 and 5 mycotoxins, respectively. The occurrence of toxicological important mycotoxins in Qatari market warrants the implementation of strict regulatory limits to protect human health.     

Natural occurrence of aflatoxin B1 in marketed foods and risk estimates of dietary exposure in Koreans

Aflatoxin B1 (AFB1) is an unavoidable food contaminant. To evaluate the potential health risk of AFB1 to Koreans posed by food consumption, we determined the natural occurrence of AFB1 in food and estimated the excess risk for liver cancer through dietary exposure to AFB1. A total of 694 food samples collected from six different regions of South Korea were analyzed for their AFB, content. One hundred four of the 694 samples were found to give positive enzyme-linked immunosorbent assay (ELISA) readings for AFB1 and were further investigated with high-performance liquid chromatography. Thirty-two samples, including 2 maize samples, 3 soybean products, 20 peanut samples, nut samples, and their products, and 7 spices, were found to be contaminated with AFB1 (4.6% incidence), up to 48.6 microg kg(-1). The level of AFB1 contamination in 28 of the 32 food products was below 10 microg kg(-1), which is the legal tolerance limit in Korea. From data on daily food consumption, the exposure dose of AFB1 was estimated to be 6.42 x 10(-7) mg kg(-1) body weight (bw) day(-1). The major contributors to the dietary intake of AFB1 were soybean paste and soy sauce, which composed 91% of the total exposure to AFB1. The excess risk of liver cancer for those exposed to AFB1 through food intake was estimated to be 5.78 x 10(-6) for hepatitis B-negative individuals and 1.48 x 10(-4) for hepatitis B-positive individuals. These results suggest that special consideration is required to reduce the intake of AFB1 in hepatitis B-positive individuals.