Aflatoxin contamination in production chain of maize ... · Dept. Food Science and Technology Bogor...

Dept. Food Science and TechnologyBogor Agricultural University

Southeast Asian Food and Agriculture Science & Technology Center, Bogor Agricultural University

SELAMAT Seminar , Bogor 25th June 2008

Aflatoxin contamination in production chain of maize product in Java and its relevance to the risk assessment

Aflatoxin contamination in production chain of maize product in Java and its relevance to the risk assessment

Harsi D. Kusumaningrum



Harsi Kusumaningrum, Bogor 25th June 2008, SELAMAT Seminar

Maize utilization in IndonesiaMaize utilization in Indonesia

• The second most important cereal crop after rice• Shifting of utilization, but maize products are still popular

11 16437.534.19722.29248940.184478Average

39426598

10 71010 93711 16411 39011 617

6.016.00

34.6736.1637.5938.9640.29

23739637133955419744384680

07.56

21.8522.0822.2922.5122.71

049923402415248925642638

93.9986.4443.4841.7640.1138.5337.01

3705570346574567447843884299

1980199020002001200220032004

(000) ton(%)(000) ton(%)(000) ton(%)(000) ton

TotalFeed IndustryFood IndustryConsumptionYear

(Suryana et al. 2005)



Harsi Kusumaningrum, Bogor 25th June 2008, SELAMAT Seminar Source: BPS, 2008. Available at:http://www.bps.go.idDownload at 6th June 2008

967.289969.306696.084South Sulawesi

**) First Forecast*) Preliminary13.883.19413.286.17311.609.463Indonesia

254.924258.187223.620D.I. Yogyakarta462.565406.759242.714North Sulawesi594.299579.533573.263West Java597.140513.447582.964East Nusa Tenggara626.563571.936416.222Gorontalo823.966804.651682.024North Sumatera

1.351.6241.346.8211.183.982Lampung2.355.6192.233.9921.856.023Central Java4.415.9824.252.1824.011.182East Java(Ton)(Ton)(Ton)Province2008**2007*2006

Maize Production in Indonesia by Province




Moulds and mycotoxins of world-wide importance

Ochratoxin AAspergillus ochraceusOchratoxin APenicillium verrucosumFumonisin B1Fusarium moniliforme (F. verticillioides)ZearalenoneDeoxynivalenol (or nivalenol)Fusarium graminearumT-2 toxinFusarium sporotrichioidesAflatoxins B1, B2Aspergillus flavusAflatoxins B1, B2, G1, G2Aspergillus parasiticus

Mycotoxins producedMould species

http://www.fao.org/docrep/005/Y1390E/y1390e00.htm#ContentsFAO, 2003




A.flavus appears to have a greater capacity for survival in maize cob debris and have greater potential than A. parasiticus for natural infection of maize kernels (Zummo, 1990, Plant Dis. 74:978-981)




Prevention of aflatoxin contaminationPrevention of aflatoxin contamination

Good Agricultural practices

Good Handling Practices

Genetic modification

Harvesting and Drying•Timing of harvest can have major consequences for the ultimate level of mycotoxin accumulation

•Reducing grain moisture by artificial drying is valuable tool for arresting fungal development and mycotoxin production

Storage•Grain storage practices can be altered to decrease the likelihood of postharvest mycotoxin development

PreharvestGeneral strategy to alter the conditions under which the crop is grown so that infection by the offending mold is avoided

Several well-characterized sources are identified for resistance to A. flavus infection or aflatoxin production




Current conditions in Java of maize products for human consumption

Current conditions in Java of maize products for human consumption

• Sampling Location: Regency of– Bogor-West Java – Boyolali-Central Java – Bojonegoro-East Java

• Sampels: (2007-2008)– 25 samples for aflatoxin analysis– 102 samples for A. flavus analysis




• 10 of 25 (40%) samples contain aflatoxin B1(4 of 25 (16%) samples exceed 20 ppb)

• 3 of 25 (12%) samples are free from aflatoxin B1• in 12 of 25 (48%) samples, aflatoxin B1 are traced (<4ppb)

Aflatoxin B1* contamination on maize products

* Method: TLC, Tropical Product Institute, 1980, BIOTROP




0.0

4.0

8.0

12.0

16.0

20.0

Total Mold (Log CFU/g) 3.0 1 2.8 2.0 1 1 1 1 1 1 2.0

Total A.flavus (Log CFU/g) 3.0 1 1 1 1 1 1 1 1 1 2.0

Aflatoksin B1(ppb) 38.84 4 9.8 29.65 4 4 7.92 4 4 9.64 137.53

Corn flour

Corn snack

Grits brand 1

Grits brand 2

Maizena Brand 1

Maizena Brand 2

Maizena Brand 3 Tortila Trad

corn Trad fried

Trad puff corn

<

<< < <

<

<< <

<<

<

<<<

<

<

<

<<<

<

<< << < <

< < < < <

• No corelation between A. flavus and aflatoxin levels on processed products

• Aflatoxins most probably formed before processing step rather than after processing

A. flavus contamination on maize products




Aflatoxin Control by controlling A. flavus growthAflatoxin Control by controlling A. flavus growth

At which level?

FARMER

FIRST TRADER/ COLLECTOR

CENTRAL MARKET

CONSUMER

SHELLER

DRYER

INDUSTRY

SUPERMARKET

RETAILER

Farmer

Sheller

Dryer

Collector

Central Market

Retailer




Production chain of maize products

Market/place where maize grain from central market or collector are sold. This chain provides grain in a less quantitythan central market.

Retailer

Market where maize grain are sold. Central market

Traders that buy/collect maize grain from sheller/dryer. In somecases this first traders collect/accumulate the maize grain to acertain quantity before sell it to the next chain.

Collector/ first trader

Place where maize grain are dried. Some dryer are located at the same place as sheller. Samples from this level were collected after drying process.

Dryer

Location where maize on cobs are shelled to maize grain. Samples from this chain were collected before drying.

Sheller

Field location where maize are harvested. All samples were still on cobs

FarmerDescriptionChain




< 1.01.9

< 1.0< 1.0

A. flavus(Log CFU/g)

4.20.254Central Market6.006Retailer

6.202Collector5.902Farm

Mould counts (Log CFU/g)

pn

Prevalence of A. flavus contamination on sweet corn, Bogor regency, West Java

n = 14, p = 0.07

Farmer

Supermarket

First trader/Collector

Central market

Retailer

Consumer




4.72.713Collector4.42.616Central Market

1.7

2.61.0


4.10.73Retailer

3.912Sheller/dryer5.50.52Farmer


pn

Prevalence of A. flavus contamination on maize grain, Boyolali regency, Central Java

n = 16, p = 0.88 RETAILER

CENTRAL MARKET

SHELLER/DRYER

COLLECTOR

CONSUMER

FARMER




Prevalence of A. flavus contamination on maize grain, Bojonegoro, East Java

• Traditional • Collaboration PEMDA-BPPT (‘binaan’)• The biggest integrated unit process of maize in Java

FARMER

FIRST TRADER/ COLLECTOR

CENTRAL MARKET

CONSUMER

SHELLER

DRYER

INDUSTRY

SUPERMARKET

RETAILER




2.22.51.72.11.5

A. Flavus(Log CFU/g)

3.9 (3.5-4.8)4.1 (3.7-5.0)3.3 (1.0-4.3)3.6 (1.0-5.2)3.7 (2.6-5.0)

Mould counts(Log CFU/g)

0.508Dryer0.7010Sheller

0.7010Central Market0.888Collector

0.4010Farmer

pn

Prevalence of A. flavus contamination on maize grain, Bojonegoro, East Java

n = 46, p = 0.63




0.046 (n.s)52A. flavusTemp.0.442** (signif.)52A. flavusRH

0.376* (signif.)36A. flavusLength of storage

0.277* (signif.)52A. flavusMoisture content0.427 (n.s)20AflatoxinA. flavus

Bivariate test results

NDependent parameter

Independent parameter

* signifinat at 5%** significant at 1%

Bivariate analysis on assessed parameters




Center for Integrated Fungal Research, 2005

Min. Agriculture limits: 14%

Shelf Life of yellow maize grain (FAO, 2003)

• 1 month if moisture content is <16%

• 3 months if moisture content is <14%

• 3 years if moisture content is <12%

Moisture contents of Maize Grain




0369

121518

0 10 20 30 40 50

Number of Sampel

Moi

stur

e co

nten

t (%

)

12.78Dryer13.910Sheller/Miller

14.210Central Market13.38Collector

14.110Farmer

Moisture content

n

• Positive correlation to A. flavus contamination

• Relatively conform to the regulatory standard (14%)

Moisture contents of Maize Grain




1-3 d or until soldPlastic/jute bag on the floor/wooden pallet, at room temperature

GrainCentral Market

7 -30 d until certain quantity

Plastic bag on the floor, at room temperature

GrainCollector

3 dPlastic bag on the floor of seperate room, at room temperature

GrainDryer (BPPT and PEMDA)

3 dPlastic bag on the floor, at room temperature

GrainDryer

3 dPlastic bag on the floor, at room temperature

GrainSheller (BPPT and PEMDA)

3-7 d or until soldPlastic bag on the floor, at room temperature

GrainSheller(traditional)

3-7 d (after harvesting)

Plastic bag on the floor, some are hung at room temperature

CobFarmLength of storageStorageSampelSource

The length of storage, Bojonegoro




4.14.44.73.95.5


9.52.713Collector72.616Central Market

1.7

2.61.0


6.40.73Retailer

2.512Sheller/dryer3.50.52Farmer

Length of storage (d)

pn

The Length of storage, Boyolali




0.700.880.500.700.40

p

10881010

n

2.22.51.72.11.5


1-3 or until sold

7-30 3

1-3 1-3

Length of storage (d)

14.213.312.713.914.1

Moisture content (%)

3.3 (1.0-4.3)Dryer3.6 (1.0-5.2)Sheller

3.9 (3.5-4.8)Central Market

4.1 (3.7-5.0)Collector

3.7 (2.6-5.0)Farmer

Mould counts(Log CFU/g)

• The highest contamination was found at collector (first trader)• Probably due to the length of storage, since moisture content

<14%

Prevalence of A. flavus contamination, moisture content and length of storage of maize grain, Bojonegoro, East Java




98.133.814.916Central Market2.9

4.33.92.7


19.7

15.920.322

Moisture content (%)

165.297Sheller

61.604Retailer

188.554Collector

48.054Farmer

Aflatoxin B1 (ppb)

n

There was a positive correlation between A. flavusand aflatoxin levels on maize grain (Dharmaputra et al, 1993)

Prevalence of A. flavus contamination on maize grain, Lampung




Prevalence of A. flavus contamination at production chain of maize based product , n=102, p=47%

673Retailer

02Farmer02Collector254Central market

Prevalence A. flavus (%)NChainSample

618RetailerEnd product388RetailerIntermediate product

8116Central Market9111Collector508Dryer7512Sheller4212Farmer (cob)

Maize grain

06Retailer

Sweet corn (cob)




RESUMERESUME

• No correlation between A. flavus and aflatoxin levels on processed products

• On maize based food products, aflatoxins are formed before processing step rather than after processing (during period of storage to consumption)

• There was found a positive correlation between A. flavusand aflatoxin levels on maize grain (Dharmaputra et al, 1993)




RESUME cont’dRESUME cont’d

• Maize grain: – Positive correlation between the

moisture content as well as the length of storage to A. flavus levels

– The moisture contents were found relatively conform to the regulatory standard (14%)

– A. flavus contamination at farm and sheller/dryer were lower than that at first trader (collector)

– Handling practices at first trader (collector) need a particular attention




A scientific-based approach facilitating estimation of the probability and severity of a health disturbance as a consequence of consumption of food

Microbiological Risk Assessment

to evaluate the level of micro-organisms or microbial toxins in the food at the time of consumption

Risk characterization

Dose response

assessment

Hazard identification

Exposureassessment

Modelling:•Levels at food chain•Growth at food chain•Thermal inactivation•Levels in food at consumption

Data:•Food consumption•Food contamination levels•Growth rates•Storage times•Storage temperatures

Exposure Assessment

Next work:

To find appropriate handling condition at collector level




Simulation to predict the growth of A. flavus in maizeSimulation to predict the growth of A. flavus in maize

• Appropriate growth model in maize• Function of time, since one important factor is the length

of storage

• Fungal growth involves germination and hyphalextension, eventually forming mycelium

• Need some assumptions

Next work:




ACKNOWLEDGMENTSACKNOWLEDGMENTS

• Directorate General for Higher Education Indonesia which provided the research funding to conduct this research through Competitive Research Grant Scheme 2007-2008

• Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center and Dept of Food Science and Technology, IPB

• The research team:Sinung J. Wartoro, Sindhu H. Putra, Aldilla S. Utami, Aris D. Toha, all respondents, and others.




Thank youTerima Kasih

Terima Kasih

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Aflatoxin contamination in production chain of maize ... · Dept. Food Science and Technology Bogor...

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