Aflatoxins are secondary metabolites produced by molds that grow on food crops, such as corn and peanuts, in hot, humid countries.
They can appear in the field, during harvest or during storage and are a major food safety issue. Aflatoxin B1 (AFB1) is classified as a group one human carcinogen by the International Agency for Research on Cancer (IARC).
Despite the prevalence of maize in the Mexican diet, recent data on AFB1 occurrence for nixtamalized products in Mexico are rare and a related risk assessment has not yet been performed, according to the authors of the study, which was financed by the Mexican National Council for Science and Technology (CONACYT).
Food regulators in Mexico have set a limit of 12 ng per gram of product for total aflatoxins in nixtamalized maize products. The US allows 20 ng/g while the European Union has much stricter levels in force: 2 ng/g for AFB1 and of 4 ng/g for total aflatoxins in ready-to-eat maize products.
Food producers and manufacturers can take several steps to reduce aflatoxin exposure. These include improving pre- and post-harvest agricultural practices, plant disease management, ensuring adequate storage conditions and adequate nixtamalization.
Nixtamalization is a traditional Meso-American alkaline-cooking process that involves boiling maize meal with lime (calcium hydroxide) and then rinsing it out. It has been associated with lower levels of aflatoxins
The researchers found that four out of 88 samples contained AFB1 at levels above the limit of detection (1 ng/g) although these were still below the legal authorized limit.
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January 07, 2020 at 12:44AM
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Aflatoxin in Mexican corn products low but still concerning, say researchers - FoodNavigator-Latam
"corn" - Google News
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