FOODSAFETYlecia: TOXINS: CORN FLOUR

Aflatoxin

produced by fungus: Aspergillus flavus [4]
Types: B1, B2, G1, G2 (M1, M2 metabolites) [1]
Maximum allowable residue in food: 20ppb (FDA)
Tolerable Daily Intakes (TDIs): 0.1μg/kg for aflatoxin B1 [3]
WHO regulatory limits: 0 μg/ kg [6]
Quantification: HPLC [3]
LOQ (mg/kg): 0.2 – 2.2 [3]
Symptoms/toxicology: liver necrosis, liver tumors, reduced growth, depressed immune response, carcinogen[4]

Fumonisin

Trichothecenes

produced by fungus: fusarium [1]
Types: deoxynivalenol, diacetoxyscirpenol, diacetylnivalenol, fusarenon X, neosolaniol, nivalenol, T-2 toxin, HT-2 toxin [1]
<5>TDIs: 1 μg/kg body weight/day for deoxynivalenol [3]
WHO regulatory limits: 1000-4000 μg/ kg [6]
Deoxynivalenol Quantification: Gas chromatography-mass spectrometry[3]
Deoxynivalenol LOQ (mg/kg):50 [3]
Symptoms/toxicology: alimentary toxic aleukia, necrosis, hemorrhages, oral lesion in broiler chickens [4]
Symptoms/ toxicology(DON): feed refusal, reduced weight gain, diarrhea, vomiting [4]

Zearalenone

LOQ = Limit of Quantification: Used to decide whether the concentration of an analyte can
be reliably determined. [2]

Summary of analytical methodology done in a Survey of maize-based retail products for mycotoxins [3]

[2] Michael E. , Robert D. , William C. (1999). Evaluation of Approximate Methods for Calculating the Limit of Detection and Limit of Quantification. Available at: https://www.uwgb.edu/zornm/1999-01%20Environ.%20Sci.%20Technol.%2033,%202291-2295.pdf

[3] FSIS. (2005). Survey of maize-based retail products for mycotoxins. Available at: http://www.food.gov.uk/multimedia/pdfs/fsis7205.pdf

[4] Steve Koenning, Gary Payne. (Nov 2000). Mycotoxins in Corn. Available at: http://www.ces.ncsu.edu/depts/pp/notes/Corn/corn001.htm

[5] FDA Regulatory Guidance for Toxinsand Contaminants Available at: http://www.ngfa.org/toxinsPDF-1.pdf

FOODSAFETYlecia