Occurrence and Risk Assessment of Fumonisin B1 and B2 Mycotoxins in Maize-Based Food Products in Hungary

Abstract

Fumonisins are toxic secondary metabolites produced mainly by Fusarium verticillioides and Fusarium proliferatum. Their toxicity was evaluated, and health-based guidance values established on the basis of both Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA) recommendations. This study presents the results of fumonisin analyses in different maize- and rice-based food products in Hungary and the potential health risk arising from their dietary intake. In total, 326 samples were measured in 2017 and 2018 to determine fumonisins B1 and B2 levels. Three-day dietary record data were collected from 4992 consumers, in 2009. For each food category, the average concentration values were multiplied by the relevant individual consumption data, and the results were compared to the reference values. With respect to the maximum limits, one maize flour, two maize grits, and two samples of other maize-based, snack-like products had total fumonisin content minimally exceeding the EU regulatory limit. The mean daily intake for all maize-product consumers was 0.045–0.120 µg/kg bw/day. The high intake (95 percentile) ranged between 0.182 and 0.396 µg/kg bw/day, well below the 1 µg/kg bw/day tolerable daily intake (TDI) established by EFSA. While the intake calculations resulted in comforting results, maize-based products may indeed be contaminated by fumonisins. Therefore, frequent monitoring of fumonisins’ levels and evaluation of their intakes using the best available data are recommended.

Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage

“…Fum B1 was significantly correlated positively with Fum B2 (r = 0.96, p < 0.01) and F. subglutinans (r = 0.76, p < 0.01) and negatively with F. verticillioides (r = −0.75, p < 0.05). A strong correlation (r = 0.95, p < 0.01) beteween Fum B1 and Fum B2 was found in maize [ 58 ] and maize-based food [ 22 ]. Fum B2 was also significantly correlated positively with F. subglutinans (r = 0.70, p < 0.05) and negatively with F. verticillioides (r = −0.67, p < 0.05).…”

“…Several studies have reported mycotoxins contamination in maize-based food [ 7 , 15 , 21 , 22 , 23 ] and maize grains. In maize-based food, the levels of mycotoxins are reduced or eliminated after processing of maize flour, mainly by dilution with water and cooking [ 21 ].…”

Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction

“…Fumonisin B1 is the most toxic form that can coexist with other fumonisin forms, i.e., FB2 and FB3. Forms FB1, FB2 and FB3 most often contaminate cereal and maize grains and food [14,[102][103][104]. The production of fumonisin is dependent on FUM1 gen which further expresses an enzyme complex known as polyketide synthase that catalyzes the initial step for fumonisin biosynthesis [105].…”

Effect of fumonisin B1on oxidative stress and gene expression alteration of nutrient transporters in porcine intestinal cells

“…Fumonisin B 1 (FB 1 ), as a naturally occurring mycotoxin, is produced by fungi such as Fusarium verticillioides and Fusarium proliferatum . [ 1 ] FB 1 is highly toxic and is generally regarded as the mycotoxin with the highest content among the fumonisins. [ 2 ] FB 1 is often detected in corn and wheat.…”