Present status of the aflatoxin situation in the Philippines

Arim, Rosario H.

doi:10.1080/02652039509374306

Cited by 12 publications

(5 citation statements)

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“…Aspergillus flavus is a common and typical pathogen that grows on rough rice and produces aflatoxins that can cause human illness and product loss (37). Large amounts of aflatoxins produced by A. flavus can appear in cereals, peanuts, and oilseeds, especially under insufficient drying and inappropriate storage conditions (4,21). Consumption of aflatoxin-contaminated food causes several diseases in humans (31).…”

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confidence: 99%

Effective Disinfection of Rough Rice Using Infrared Radiation Heating

Wang

Khir

Pan

et al. 2014

Journal of Food Protection

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The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on disinfection of Aspergillus flavus in freshly harvested rough rice and storage rice. Rice samples with initial moisture contents (IMCs) of 14.1 to 27.0% (wet basis) were infected with A. flavus spores before the tests. The infected samples were heated by IR radiation to 60°C in less than 1 min, and then samples were tempered at 60°C for 5, 10, 20, 30, 60, or 120 min. High heating rates and corresponding high levels of moisture removal were achieved using IR heating. The highest total moisture removal was 5.3% for the fresh rice with an IMC of 27.0% after IR heating and then 120 min of tempering. IR heating followed by tempering for 120 min resulted in 2.5- and 8.3-log reductions of A. flavus spores in rough rice with the lowest and highest IMCs, respectively. To study the effect on disinfection of rewetting dried storage rice, the surface of the dry rice was rewetted to achieve IMCs of 14.7 to 19.4% (wet basis). The rewetting process for the dry rice had a significant effect on disinfection. IR heating followed by tempering for 60 min resulted in 7.2-log reductions in A. flavus on rewetted rough rice. The log-linear plus tail model was applied to estimate the tempering time needed to achieve a 5-log reduction of A. flavus in rice of different IMCs. At least 30 and 20 min of tempering were needed for fresh rice and rewetted rice, respectively, with the highest IMCs. The recommended conditions of simultaneous disinfection and drying for fresh rice was IR heating to 60°C followed by tempering for 120 min and natural cooling, resulting in a final MC of 16.5 to 22.0%, depending on the IMC. For the rewetted dry rice with an IMC of 19.4%, the recommended condition for disinfection and drying involved only 20 min of tempering. The final MC of the sample was 13.8%, which is a safe MC for storage rice.

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confidence: 99%

Effective Disinfection of Rough Rice Using Infrared Radiation Heating

Wang

Khir

Pan

et al. 2014

Journal of Food Protection

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Section: Introductionmentioning

confidence: 99%

“…In the Philippines, aflatoxins are commonly found in crop commodities and their by‐products such as maize, rice, soybeans, coconut, sorghum, copra, and cassava (Arim, 1995; Balendres et al, 2019). The country remains at high risk of aflatoxin contamination because of the tropical climate favouring the growth of aflatoxin‐producing fungi with a high relative humidity of 80%–90% during the wet season and 50%–70% during the dry season (Arim, 1995; Benkerroum, 2020). The two production periods pose serious risks of aflatoxin exposure by maize farmers and workers in agricultural processing facilities who do the work of threshing/shelling, drying, and managing maize grains at warehouses.…”

Section: Introductionmentioning

confidence: 99%

Aflatoxin levels and Aspergillus species in maize in the Province of Isabela, Philippines

Romero

Cumagun

2023

Journal of Phytopathology

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The province of Isabela is the top maize producer in the Philippines. The intensive cultivation and the tropical climate in the region may favour fungal growth and aflatoxin contamination in maize grains. Thus, the study aimed to determine the occurrence of aflatoxin and mycotoxigenic Aspergillus species in maize varieties in this region. Samples were obtained in six municipalities from hybrid (Bt) maize (n = 101) and open‐pollinated varieties (n = 6) during the dry season (March and April) of 2019. Aflatoxin levels were quantified through enzyme‐linked immunosorbent assay, and Aspergillus species were identified through cultural and molecular methods. Aflatoxin was detected in 50.5% of maize samples; 49.5% of samples were less than the limit of detection (3 μg/kg), 16.8% with 3–20 μg/kg, 10.9% with 21–50 μg/kg and 22.8% above 50 μg/kg. Samples within the acceptable level were 66.3% for food (<20 μg/kg) and 77.2% for animal feed (<50 μg/kg), while 22.8% of samples were above the acceptable level of the Philippine National Standard for raw maize grains. More than 90% of Aspergillus species detected were A. flavus. Other species identified were A. tamarii and A. terreus. Despite the dry production season in the province with low relative humidity during harvesting, inadequate post‐harvest practices and the presence of A. flavus elevated the level of aflatoxin in sample grains. Additional work involving multi‐year surveys is needed to confirm the results and conclusions of this study.

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“…There should be an appropriate distribution of resources to deal with such kinds of threats and disasters for the improvement of food quality [8][9]. Aflatoxin are health disaster and has impact on economy because of their ability to contaminate animal and human food, especially in grains, nuts and oilseeds [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Determination of Aflatoxins in Different Varieties of Chillies Collected from Lahore, Pakistan

Zahra¹,

Naeem²,

Butt³

et al. 2022

IJFSA

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Aflatoxin is a potent carcinogenic, curious metabolite mainly produced by many fungal species such as A. flavus and A. parasiticus. AFs are very toxic food contaminants that can acutely damage human health. There are four main groups of aflatoxins which include B1, B2, G1, and G2. A survey of red chili for aflatoxin contamination was performed in different varieties of chilies including Capsicum annum, L. Piper nigrum, L. C. frutescence, and fresh green chilies. In the present study detection of aflatoxin contamination in red chilies was analyzed through TLC (Thin Layer Chromatographic) technique. A total of 20 various red chili samples were collected from different local regions of Lahore, Pakistan. The occurrence of aflatoxin B1 was detected in 9 samples of chilies. In the case of red powdered chilies, 2 samples were contaminated with aflatoxin B1 ranging between 11.88ppb-11.89ppb. These two contaminated samples are unfit for human health and beyond the permissible limits. In the case of red round chilies, 3 samples were contaminated with aflatoxin B1 and its concentration ranged between 4.68ppb-13.37ppb. These two contaminated samples are unfit for consumption and outside the satisfactory limits. One contaminated sample is fit and below the permissible limit. While in P. nigrum four samples were contaminated with aflatoxin B1 ranging between 2.21ppb-13.47ppb. In which two contaminated samples were unfit for human health and outside the satisfactory limits. The other two contaminated samples were fit for consumption and below the satisfactory limits. In fresh green chilies, all samples were found to be free from contamination. While other types of aflatoxins B2, G1, and G2 were absent in all the samples. The relative percentage of aflatoxin contamination in C. annum (red chilli) was 40%, C. frutescence (round red chilli) was 60%, P. nigrum (black pepper) was 80% and fresh green chili was found to be free from contamination. The supply of red chilies in Lahore is extremely dangerous to human health because when exceeded beyond permissible level, aflatoxin can cause cancer. The main reason for aflatoxin contamination in chilies samples is the lack of implementation of qualitative methods.

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Present status of the aflatoxin situation in the Philippines

Cited by 12 publications

References 1 publication

Effective Disinfection of Rough Rice Using Infrared Radiation Heating

Effective Disinfection of Rough Rice Using Infrared Radiation Heating

Aflatoxin levels and Aspergillus species in maize in the Province of Isabela, Philippines

Determination of Aflatoxins in Different Varieties of Chillies Collected from Lahore, Pakistan

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