HIGH AFLATOXIN LEVELS INVITE SCARE IN UGANDA

 

International trade among African countries witnessed a set back few year ago when  Kenya rejected 600 000 tons of maize from Uganda in 2018 due to poor quality and aflatoxin contamination. A report , by E Gourd  published in The Lancet early in 2023, further raised te alarm in Uganda. At the Kansas State University, researchers hinted of a rise i aflatoxin levels due to high temperatures ad drought, two conditions readily available in Africa. For more, please visit the 2 resources hereunder

Rising temps, drought likely to increase incidence of aflatoxin …

Kansas State University

https://www.ksre.k-state.edu › news › stories › 2023/04
17 Apr 2023 — Researchers estimate losses to triple by 2040 under current trends. April 17, 2023. By Pat Melgares, K-State Research and Extension news service.

High concentrations of aflatoxin in Ugandan grains sparks …

The Lancet

https://www.thelancet.com › lanonc › article › fulltext
by E Gourd2023 — “Kenya rejected 600 000 tons of maize from Uganda in 2018 due to poor quality and aflatoxin contamination,” he recalled, “amounting to $48·6 …
Dele Fapohunda
May 4, 2023

MAN, MEALS and MYCOTOXINS

As humanity grows on daily basis, there is another group of small creatures called fungi, which are ubiquitous  and most of which cannot be seen with unaided eyes. The Nigerian climate support the growth of this group and the subsequent production of chemicals on food items in farm, transit and store. These chemicals are toxic and are referred to as fungal toxins or mycotoxins. These toxic chemical s are found as contaminants of many items including maize, wheat, beans, groundnut, milk and milk products, yam, cassava. It is instructive that toxin production is predicated on mould growth. Nearly a quarter of the global crops are affected by them and their consumption as dietary chemicals by man and livestock incites a range of morbidities and on few occasions, mortality. Four divisions are very important because of their potency  and  increased research attention and, therefore health and  international trade impacts. These are aflatoxins, ochratoxins, patulin and trichothecenes .  Let’s start with the first one aflatoxins. This is a group that harbours the only known toxin of biological origin that has been so recognized by the International Agency for Research on Cancer, IARC. In the late 80s the Agency that serves as a technical arm of the WHO, officially placed aflatoxin B1 on the list of Type A carcinogen. The interpretation of this classification is that aflatoxin can incite cancer in human. Indeed cases of aflatoxin-induced liver cancer and immune suppression have been reported in livestock and man. High temperature, humidity and economic challenge all combine to present a formidable predisposing package. The producing fungus, Aspergillus flavus , is very common in Nigerian soil. On stale food items,  it occurs as green coating , with  the toxin  representing  a product of its secondary metabolism. This metabolite, which  is colourless , odourless and tasteless,  comes as B and G both representing the dietary forms and M  being the one found in milk. Washing of the mouldy crop  food  will not remove the already secreted contaminating poison. It is heat stable so all forms of boiling may not provide  any intervention. The temperature adequate to destroy it is equally sufficient the food item, so there will not be any net gain  using heat to treat aflatoxin-contaminated food item. National , Continental and global bodies have been formed to address arising alimentary and export concerns.

The Mycotoxicology Society of Nigeria , Partnership for Aflatoxin   Control in Africa , PACA and the International Society for Mycotoxicology are various initiatives put in place to recommend and possibly implement interventions. At present, The MSN has its secretariat at NAFDAC, Lagos where it  attends to public enquiries from the food and livestock industries.

As you read this know that you have a role to play in achieving health through wholesome  ‘mealing’  Please tell your neighbour……. and even your enemy  !!!

Let s assist the UN in realizing the goals on Food safety as captured in the SDGs

 

 

DF

OCHRATOXIN A AND IMPACT ON FOOD SASFETY

Ochratoxins are a group of chemically related mycotoxins commonly found in diverse food items like grains, coffee, cocoa, tubers, dried fruits, wine, beer and animal based meals meals As mycotoxins they are poisons produced by moulds on food, particularly in unhygienic regime.  Ochratoxin A or OTA is the most important and toxic member of the family. OTA  was first,  in 1965 isolated from Aspergillus ochraceus, a fungus. However, as a result of contemporary advances in molecular studies, this fungus from which OTA was originally isolated was later identified as Aspergillus westerdjikiae. That was in the year 2004. Another fungal species known to produce OTA is Penicillium. The importance of this mycotoxin lies in its impact on health and export. And like most mycotoxins, OTA is associated with climatic and economic challenge. Exposure to dietary OTA in animal may result in ochratoxicosis, expressing as cancer of the kidney. In fact it has  been classified as group 2B carcinogen by the International Agency for Research on Cancer IARC , meaning that it is a possible carcinogen for humans .The IARC is an arm of the WHO.

The FAO/Who publication of 2001 revealed that  the Joint Expert Committee on Food Additives (JECFA) established a provisional tolerable weekly intake (PTWI) of 100 ng/kg body weight based on the lower amount of the toxin that caused adverse effects to swine kidneys . J L Schaler has reported that male and female Fischer rats given oral doses of OTA had dose- related increase in kidney tumors: renal-cell adenomas, and renal-cell adeno-carcinomas.  With metastasis of the renal cell tumors. It also has  an adverse effect on the the body weight, feed intake, and feed conversion in broiler chicken

Humans: Balkan endemic neuropathy (BEN) associated with OTA occurs in countries like Bulgaria, Croatia, Turkey, Egypt, and Yugoslavia where OTA is relatively high in the diet. Individuals with BEN were surveyed for the presence of urinary tract tumors. The incidence of tumors in the urinary system was elevated in both men and women. The poison damages the foetus and the DNA  The major source of  OTA in the diet in Europe are cereals and wine. Coffee was thought to be important in this respect, but is now considered less significant. Researchers in a few Nigerian Universities and at the Cocoa Research Institute of Nigeria  have worked on the incidence of ochratoxin on coffee

 

Like all mycotoxins, setting of standard that are allowable in meals is based on toxicological, occurrence, distribution and epidemiological data . Some  European countries have set limits  ranging  from 2-10 microgram per kilogram  in cereals ,roasted coffee, wine and grape juice. Although Nigeria now adopts EU standards for available regulated mycotoxins, enforcement on OTA limits  in food and feed are fairly  lax . The Standards Organization of Nigeria is saddled with setting and monitoring standards . However this mandate is expected to be carried out  in  complimentary ways with  the efforts of the NAFDAC, Nigerian Agricultural Quarantine Service, Nigerian Export Promotion Council, and  Consumer Protection Council. On the global scale,  the World Trade Organisation (WTO) Agreements on Sanitary and Phytosanitary Measures (SPS) and Technical Barriers to Trade (TBT), promote greater harmonization and transparency in the establishment of food regulations that protect the consumer and facilitate trade.

It is relatively heat stable and so can survive cooking processes. Processing like roasting and baking may lead to a slight reduction in levels. On the field, ensuring that crops are harvested at a safe moisture level is a sure preventive measure. Safe moisture prevents mould growth and so OTA production. Rapid and effective drying, ruling out insect invasion and avoidance of damage resulting in wounds as well as physical separation are also effective postharvest strategies

 

Get involved. Please make your comment……. and contributions

 

 

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AFLATOXINS AND LIVESTOCK

 

Mycotoxins affect livestock  by  reduced productivity through  reduced quality and quantity of eggs , milk and meat, drooling and  compromised feed conversion rate . Although young animals are more susceptible, all ages are also ready candidates expressing symptoms like  gastro intestinal dysfunction, and anaemia,  In the field, farmers face challenges of diagnosis partly due to the age , medical status, and level of exposure

In horses, more susceptibility is recorded because they are non ruminants,… That is having simple stomach, in which the small intestine, a major site of food absorption, comes before the process of fermentation digestion. Expressions in horses include reduced growth rate, reduced conversion rate,, reduced fertility, disorganised respiration rate  and the overall compromised ability to serve its utility function. For optimum performance, horses must be exposed to mycotoxin- free(or significantly reduced) grass and forage

In dairy cattle the dietary aflatoxin is converted to aflatoxin M, to symbolise the toxin in milk Generally, aflatoxin M is a residue that represents between 2 and 3 % of the original contaminant in the diet

Poultry, swine, dairy and beef cattle are popular candidates for mycotoxin contamination. In order to achieve a proper and acceptable positioning of producers and exporters  for greater competitiveness and profitability, just   a fair international trade is attained and sustained , it is very wise to frontally address the issue of contaminants in food and feedstuffs

Usually measured in parts per million, ppm, or milligram per kilogram or one minute in 2 years; or parts per billion, ppb, or microgram per kilogram or one second in 22 years, its accumulation in low doses in the body over time, is capable of inciting morbidities,  mostly arising from  immune-suppressions and possibly , death

The International  Agency for Research on Cancer IARC, an arm of the WHO,  recognises the aflatoxin B1 as capable of igniting cancer in liver . Due to this, the toxin  has been placed and remained on the list of Type 1 carcinogen

 

DF

Jan 10, 2023

SAMPLING AND FOOD SAFETY

In carrying out food testing to arrive at ‘safe’ or ‘unsafe’, sampling must be done. It is the amount of effort deployed in sampling and sample preparation that determines the reliability of test result. False positive or false negative  may be arrived at if sampling is not properly done. This may lead to loss of money invested in the production and integrity/good will. The latter may not easily be recovered over time

Samples must be Representative I e  Ensuring homogeneity

Ensuring relative size of sample to be taken

Reliability and intended use of expected result

The data got may be applied in the following

A labelling requirement

B assurance of compliance with stated standards

C monitoring production as part of HACCP

D routine quality control

 

 

 

Dele Fapohunda

10 December, 2022

FOOD SAFETY and HAZARD ANALYSIS CRITICAL CONTROL POINTS, HACCP

A systematic preventive scheme to food safety. It also applies to pharmaceuticals,  cosmetics and related products. It is intended to address the physical, chemical and biological hazards. Its goal is to arrive at the best product desired. It is better than inspecting product after operations

It rests on 7 principles

1 Conduct a hazard analysis—identification of possible safety threats

2 Identify Critical Control Points, CCP

3 Establish critical limits for each CCP

4 Establish CCP monitoring requirements, to ensure the process is under control

5 Establish corrective action, to quickly address deviations

6.Establish record keeping procedure

7 Establish procedure for ensuring  the HACCP system is working—-through Validation

 

The overall implementation involves Monitoring, Verifying and Validation. The steps are contained in ISO 22000

 

 

Dele Fapohunda

10 December, 2022

 

FOOD SAFETY and HAZARD ANALYSIS CRITICAL CONTROL POINTS, HACCP

A systematic preventive scheme to food safety. It also applies to pharmaceuticals,  cosmetics and related products. It is intended to address the physical, chemical and biological hazards. Its goal is to arrive at the best product desired. It is better than inspecting product after operations

It rests on 7 principles

1 Conduct a hazard analysis—identification of possible safety threats

2 Identify Critical Control Points, CCP

3 Establish critical limits for each CCP

4 Establish CCP monitoring requirements, to ensure the process is under control

5 Establish corrective action, to quickly address deviations

6.Establish record keeping procedure

7 Establish procedure for ensuring  the HACCP system is working—-through Validation

 

The overall implementation involves Monitoring, Verifying and Validation. The steps are contained in ISO 22000

Dele Fapohunda

10 Dec 2022

SAFE FOOD PRACTICES, some relevant WEBSITES

Source=https://www.syngenta-us.com/thrive/community/stay-safe-in-agriculture.html
accessed 28, March 2021
Dele Fapohunda