Number 61 May 1995
MAFF UK - SURVEILLANCE FOR FUMONISINS IN MAIZE-BASED FOODSTUFFS
Index to MAFF UK Food Surveillance Information
Sheets, 1995
See also:
86: MAFF, UK - Surveillance of
Fumonisins in Foodstuffs (April 1996)
192: MAFF UK - Survey for
Aflatoxins, Ochratoxin A, Fumonisins and Zearalenone in Raw Maize
Background
Fumonisins are a group of naturally occurring toxins produced by certain
Fusarium mould species which are usually associated with maize
(corn). Fumonisins in animal feeds have been linked with certain animal
diseases, including leukoencephalomalacia which affects the central
nervous system of horses. Concern has also been raised in a number of
countries about the presence of fumonisins in human food.
The potential toxic and carcinogenic effects of fumonisins were
discussed by the Committee on Carcinogenicity (COC) in July 1993 but it
was unable to reach any firm conclusions on the available evidence at that
time. However it will review fumonisins again when the results of current
toxicity studies become available.
MAFF has previously carried out surveillance for fumonisins in
traditional Chinese and Indian foods (Bulletin No. 53, September 1994). A
survey has now been carried out to determine the levels of three major
fumonisins, FB1, FB2 and FB3, in a
variety of maize-based foods and cereals so that an assessment can be made
of the UK dietary exposure to fumonisins from these sources.
Results
Retail samples of wheat, barley, oats, rice, soya, polenta, breakfast
cereals, pop corn, corn-based crisps and snacks, tortilla, taco,
enchilada, corn syrups, corn oils, corn-based thickeners, corn on the cob,
sweet corn and corn-fed chicken were analysed. In addition, the fate of
fumonisins during commercial maize processing was assessed by determining
levels of fumonisins in each processing fraction (maize, pellets, gluten,
oil, germ, steep liquor, glucose syrup, trade effluent, starch, screenings
and spraysweet [spray-dried glucose powder]).
All analyses were carried out at RHM Technology Ltd, High Wycombe, using
an HPLC method with fluorescence detection. The methods used in this
surveillance have been validated, i.e. evidence has been, and continues to
be, generated to demonstrate that the methods perform as intended and
claimed reliable and reproducible. All analyses were conducted with spike
samples, these samples were used to assess recoveries and recoveries >
70 per cent were classed as valid. The limit of determination (LOD) of the
method was 10 µg/kg.
Fumonisins were detected in 26 per cent (76/291) of all samples at total
concentrations ranging from 10-2124 micrograms per kilogram (µg/kg).
The results of the survey of retail foods are given in
Table 1.
About 78 per cent of crisp and snack samples contained fumonisins at
total levels between 11-220 µg/kg while 24 per cent of breakfast
cereals contained total fumonisins at between 11-194 µg/kg. No
samples of ready-made popcorn contained detectable levels of fumonisins
but 46 per cent of popping corn and microwaveable popcorn contained total
fumonisins at 14-784 µg/kg. Low levels of fumonisin B1
only were detected in samples of tacos and in some foods containing corn
based thickeners, such as instant semolina pudding and instant custard
powder.
The lower and upper means are shown in Table 1.
The lower mean values were calculated by assuming that samples below the
LOD contained fumonisins at 0 µg/kg. The upper mean values were
calculated by assuming that samples below the LOD contained fumonisins at
the LOD level of 10 mg/kg. The true average will lie between the upper and
lower values.
Fumonisins were not detected in samples of barley, wheat, soya, oats,
rice, corn syrup, corn on the cob, corn oil, corn-fed chicken or wheat
flour tortilla. Fumonisins were also not detected in samples of
spraysweet, glucose or starch milling fractions, the most important food
products, despite detectable fumonisins contamination in the samples of
original maize.
Interpretation
The potential toxic and carcinogenic effects of fumonisins have been
discussed by the COC but no firm conclusions have been reached about the
effects on humans of dietary exposure to fumonisins. This area and the
present surveillance data will be reviewed again by the Committee when
results of current carcinogenicity studies are available. In the meantime,
while the presence of the fumonisin mycotoxins in food is undesirable,
preliminary indications are that the results of this survey give no
immediate cause for concern.
Contact Point
Further information can be obtained from:
Dr D Atkins/Dr J Norman
MAFF, Joint Food Safety and Standards Group
Food Contaminants Division
Room 208, Ergon House
c/o Nobel House
17 Smith Square
London SW1P 3JR
Tel: (+44) (0)20 7238 6198
Fax: (+44) (0)20 7238 5331
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