Mycotoxins - Aflatoxin and Ochratoxin
A analysis
Mycotoxins (the toxic/carcinogenic/mutagenic
metabolites of certain moulds) are some of the most
toxic compounds encountered within the food and feed
industries.
They are liable to occur in a variety
of foodstuffs – including cereals, nuts, dried
fruit, herbs, spices and coffee – whenever such
foodstuffs are kept under adverse conditions of temperature
and humidity.
Mycotoxin compounds are extremely
stable and also dangerous in minute quantities –
a few parts per billion are of concern. Once formed,
they cannot be removed from the commodity concerned
by processing or removal of visible mould growth: neither
will they be destroyed by cooking, as is the case with
other natural plant poisons or micro organisms.
Aflatoxins are produced by some members
of the Aspergillus family of moulds. Of the
twenty or so aflatoxins that are known, four (designated
as B1, B2, G1 and G2), are the ones most commonly found
in foods.
Within the four, B1 is known to be
a particularly potent cancer causing agent in both humans
and animals. Aflatoxin M1, (an aflatoxin metabolite
which passes into the milk of ruminants which have consumed
aflatoxin contaminated feed) is liable to occur in dairy
products.
Ochratoxin A (a metabolite of some
Penicillium and Aspergillus species)
is chiefly associated with cereals, nuts and dried vine
fruit).
As mycotoxins are extremely toxic, regulatory and industry
guideline limits are set at very low levels. Eclipse
undertakes the detection and quantification of aflatoxins
B1, B2, G1, G2 and M1, and Ochratoxin A, in compliance
with European and worldwide legislation.
All methods are UKAS
accredited and are performed by hplc. Typical turnaround
times are 7-10 working days.
The tables below show the current
European Union legislative limits (EU
Commission Regulations 446/2001, 257/2002 and 472/2002)
| Product
Type |
Aflatoxins
:Maximum Admissible Levels (µg/kg) |
| |
B1 |
Total
Aflatoxins (B1+B2+G1+G2)
|
M1 |
| Groundnuts,
nuts, dried fruit and processed products thereof
for direct human consumption or as a food ingredient. |
2 |
4 |
|
| |
| Groundnuts
to be subjected to sorting, or other physical treatment,
before human consumption or as a food ingredient. |
8 |
15 |
|
| |
| Nuts
and dried fruit to be subjected to sorting, or other
physical treatment, before human consumption or
as a food ingredient. |
5 |
10 |
|
| Cereals
and processed products thereof for direct human
consumption or as a food ingredient. |
2 |
4 |
|
| |
| Chillies,
chilli powder, cayenne pepper, paprika, white and
black pepper, nutmeg, ginger and turmeric. |
5 |
10 |
|
| |
| Milk
(raw milk, milk for the manufacture of milk based
products and heat treated milk.) |
|
|
0.05 |
| Product
Type |
Ochratoxin A: Maximum Admissible
Levels (µg/kg) |
| Cereals (including rice
and buckwheat and derived cereal products. Raw cereal
grains (including rice and buckwheat) |
5
|
| |
| All products derived
from cereal (including processed cereal products
and cereal grains intended for direct human consumption) |
3
|
| |
| Dried vine fruits (currants,
raisins and sultanas) |
10
|
For further details contact Eclipse
Sales at 01354 695858 or email enquiries@esglabs.co.uk
|
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