Aflatoxin is emerging as a major threat not only for business in commodities but also for the very basic health of human population. It has become a topic of grace concern in international trade and commerce. Many of the developed countries are cautious in their import of food ingredients and commodities. Spices too fall under this category.
The negligence or casual approaches in preparation and usage of food materials and food ingredients can cause a heavy toll on human life. Aflatoxins occur naturally and are mycotoxins produced by species of Aspergillus. This is fungus known as Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are toxic and most carcinogenic. Aspergillus flavus is a plant, animal, and human pathogen that produces the carcinogen, aflatoxin. Growth of the fungus on a food source often leads to contamination with aflatoxin, a toxic and carcinogenic compound.
The expression of aflatoxin-related diseases is influenced by factors such as age, nutrition, sex, species and the possibility of concurrent exposure to other toxins. The main target organ in mammals is the liver so aflatoxicosis is primarily a hepatic disease. Conditions increasing the likelihood of aflatoxicosis in humans include limited availability of food, environmental conditions that favour mould growth on foodstuffs, and lack of regulatory systems for aflatoxin monitoring and control.
A.flavus and A. parasiticus are weedy moulds that grow particularly under high moisture conditions. The commodities regularly contaminated with aflatoxins include cassava, chillies, corn, cotton seed, millet, peanuts, rice, sorghum, sunflower seeds, nutmegs and other tree nuts, wheat, and a variety of spices which go for human and animal use.
There are around 14 different types of aflatoxins in nature.
Aflatoxin B1 & B2 : produced by Aspergillus flavus and A. parasiticus.
Aflatoxin G1 & G2 : produced by Aspergillus parasiticus.
Aflatoxin M1 : metabolite of aflatoxin B1 in humans and animals (exposure in ng levels can come from a mother's milk).
Aflatoxin M2 : metabolite of aflatoxin B2 in milk of cattle fed on contaminated foods.[14]
Aflatoxicol.
Aflatoxin B1 is considered the most toxic and is produced by both Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus is also the second leading cause of aspergillosis in humans. Patients infected with A. flavus often have reduced or compromised immune systems
Spices from India are also subject to heightened scrutiny in European Union under EC Regulation 669/2009 as a result of presence of aflatoxins in the foods. Currently, some 50 per cent of shipments undergo physical inspection at EU borders.
The Indian spice sector has been given a wake up call after EU inspectors uncovered a raft of weaknesses in the country's safety procedures to prevent aflatoxin contamination that means exports cleared by officials may fail to reach European standards.
Following the introduction of the measure in 2010, the number of Rapid Alert System for Food and Feed (RASFF) notifications jumped by 600 per cent to 98, compared to 12 in the previous 12 months.
The negligence or casual approaches in preparation and usage of food materials and food ingredients can cause a heavy toll on human life. Aflatoxins occur naturally and are mycotoxins produced by species of Aspergillus. This is fungus known as Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are toxic and most carcinogenic. Aspergillus flavus is a plant, animal, and human pathogen that produces the carcinogen, aflatoxin. Growth of the fungus on a food source often leads to contamination with aflatoxin, a toxic and carcinogenic compound.
The expression of aflatoxin-related diseases is influenced by factors such as age, nutrition, sex, species and the possibility of concurrent exposure to other toxins. The main target organ in mammals is the liver so aflatoxicosis is primarily a hepatic disease. Conditions increasing the likelihood of aflatoxicosis in humans include limited availability of food, environmental conditions that favour mould growth on foodstuffs, and lack of regulatory systems for aflatoxin monitoring and control.
A.flavus and A. parasiticus are weedy moulds that grow particularly under high moisture conditions. The commodities regularly contaminated with aflatoxins include cassava, chillies, corn, cotton seed, millet, peanuts, rice, sorghum, sunflower seeds, nutmegs and other tree nuts, wheat, and a variety of spices which go for human and animal use.
There are around 14 different types of aflatoxins in nature.
Aflatoxin B1 & B2 : produced by Aspergillus flavus and A. parasiticus.
Aflatoxin G1 & G2 : produced by Aspergillus parasiticus.
Aflatoxin M1 : metabolite of aflatoxin B1 in humans and animals (exposure in ng levels can come from a mother's milk).
Aflatoxin M2 : metabolite of aflatoxin B2 in milk of cattle fed on contaminated foods.[14]
Aflatoxicol.
Aflatoxin B1 is considered the most toxic and is produced by both Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus is also the second leading cause of aspergillosis in humans. Patients infected with A. flavus often have reduced or compromised immune systems
Spices from India are also subject to heightened scrutiny in European Union under EC Regulation 669/2009 as a result of presence of aflatoxins in the foods. Currently, some 50 per cent of shipments undergo physical inspection at EU borders.
The Indian spice sector has been given a wake up call after EU inspectors uncovered a raft of weaknesses in the country's safety procedures to prevent aflatoxin contamination that means exports cleared by officials may fail to reach European standards.
Following the introduction of the measure in 2010, the number of Rapid Alert System for Food and Feed (RASFF) notifications jumped by 600 per cent to 98, compared to 12 in the previous 12 months.
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