Number 56 February 1995
MAFF UK - AFLATOXIN CONTAMINATION OF PEANUT BUTTER AND PEANUTS
Index to MAFF UK Food Surveillance Information
Sheets
see also:
22: MAFF UK-
Aflatoxins in Herbs and Spices (January 1994)
37: MAFF UK - Survey of "Ethnic Foods"
for Mycotoxins (September 1994)
45:
MAFF UK - Aflatoxin Contamination of Peanut Butter and Peanuts (November 1994)
64: MAFF UK - Survey of Aflatoxin M1 in
Retail Milk and Milk Products (June 1995)
78:
MAFF UK - Survey of Aflatoxin M1 in Farm Gate Milk (January 1996)
81: MAFF UK - Aflatoxin Surveillance of Retail
and Imported Nuts, Nut Products, Dried Figs, and Fig Products (March 1996)
Background
MAFF has been monitoring the aflatoxin contamination of food for a number of
years. Aflatoxins are a group of toxins formed by certain moulds which may grow
on a number of crops. The formation of aflatoxins depends on the foods on which
they grow and the conditions of heat and humidity during crop growth and
storage. They have been found in a wide variety of foodstuffs around the world
and particularly in countries where climate or poor storage conditions favour
the growth of moulds.
Research on laboratory animals has shown that aflatoxins are potent liver
carcinogens in animals and there is evidence that they are also human
carcinogens, with aflatoxin B1 being the most potent. The Food
Advisory Committee (FAC) recommended statutory limits following advice from the
Committee on Toxicity of Chemicals in Food, Consumer Products and the
Environment (COT) that aflatoxin contamination should be reduced to the lowest
level that is technologically possible.
Aflatoxin M1 is found in the milk and dairy products of animals
that have consumed feed contaminated by aflatoxin B1. The 'Feedingstuffs
Regulations 1991' (S.I. 1991/2840) set maximum levels for aflatoxins in
animal feed in order to control the levels of aflatoxin M1 in milk.
Regulations to limit the levels of aflatoxins in certain foodstuffs were
introduced in the UK at the end of 1992. The 'Aflatoxins in Nuts, Nut
Products, Dried Figs and Dried Fig Products Regulation 1992' (S.I. 1992 / 3236)
limit the level of aflatoxins in these foods to not more than 4 microgrammes per
kilogramme (µg/kg) in finished products intended for sale to consumers and
to not more than 10µg/kg in products intended for further processing before
sale or for incorporation in any compound food for human consumption.
Current Surveillance - preliminary result
A MAFF survey for aflatoxins is currently underway to analyse in total 500
samples of nuts, nut butters, figs, fig paste, milk and milk products. Sampling
of nuts (90 samples) and nut butters (50 samples) started in June 1994 and ended
in December 1994. All samples are being analysed at the CSL Food Science
Laboratory, Norwich. Analysis of all samples will be complete by mid-1995.
In the November 1994 edition of the Bulletin it was reported that
preliminary results from this study had revealed two samples of peanut butter
from the same batch and one sample of peanuts with high levels of aflatoxins.
Further investigations have now revealed another contaminated sample of peanuts.
On this occasion the sample of peanuts was purchased in November from a market
stall and was found to contain a mean total aflatoxin content of 105 µg/kg.
The local Environmental Services Department has been informed about these
surveillance findings and is investigating the problem with the retailer to
identify the source of the peanuts. It will consider whether any action is
necessary, for example under the Aflatoxins in Nuts, Nut Products, Dried Figs
and Dried Fig Products Regulations 1992 (SI 1992/3236) which specify the
sampling methods for aflatoxins and prohibit the sale of retail products with a
level of aflatoxins exceeding the prescribed level of 4µg/kg.
When the survey has been completed, the results will be announced in a
future edition of the Food Safety Information Bulletin.
Conclusion
There is no immediate risk to public health, but it is clearly prudent to
trace the source of the supply and limit further consumption. Accordingly the
Local Environmental Services Department has been informed and will consider
whether any action should be taken, for example under the Aflatoxins in Nuts,
Nut Products, Dried Figs and Dried Fig Products Regulations 1992. These results
underline the value and effectiveness of MAFF's food surveillance programme.
Contact Point
Further information can be obtained from:
Dr David Atkins
MAFF,
Food Safety and Science Group
Food Contaminants Division
Room 208 Ergon
House, c/o Nobel House
17 Smith Square
London SW1P 3JR
Tel: +44
(0) 171 238 6198
Fax: +44 (0) 171 238 5331
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