Presented in International Commission of Food Mycology Key West, Florida USA June 4-6, 2007

Mycotoxins in Indonesian food commodities Endang S. Rahayu Gadjah Mada University Yogyakarta Indonesia Endang S. Rahayu Gadjah Mada University

Content of Presentation Introduction „ Aflatoxin in agricultural products, particularly corn and peanut, including their food products „ Reduction of aflatoxin level at some food products based on corn and peanut „ Other mycotoxin „

Endang S. Rahayu Gadjah Mada University

Introduction „

„

„

Fungi and mycotoxin contamination of agricultural commodities is a major problem in Indonesia as well as in other tropical countries. This is due to the high temperature and humidity, which favor the growth of fungi, followed by producing their toxin. Five of mycotoxins have been a major of concern in Indonesia, i.e., aflatoxin, deoxinivalenol, fumonisin, ochratoxin, and zearalenon. Endang S. Rahayu Gadjah Mada University

Regulation „

For feeds … SNI

(Indonesian National Standard) for feed was established in 1995 … Maximum level of total aflatoxins of feed-corn : 50 ppb (final product) „

For foods … 2004, „

Indonesian Food and Drug Control Agency:

Maximum level of aflatoxins in food 35 ppb and AFB1 20 ppb

… 2007

Indonesian National Standardization Agency preparing draft of standard for mycotoxin maximum level of some food products Endang S. Rahayu Gadjah Mada University

SNI – Aflatoxins maximum level in food products 2006, by Indonesian National Standardization Agency (draft) No

Food products

Type

Max level (ppb)

1

Milk and milk drink products

M1

0.5

2

Fermented milk and rennin hydrolyzed milk products )

M1

0.5

3

Concentrated milk and its analog

M1

0.5

4

Cream and their related products

M1

0.5

5

Dried milk and related products

M1

5

6

Cheese and analog products

M1

0.5

7

Dessert (pudding, yogurt)

M1

0.5

8

Whey and its products

M1

0.5

9

Peanut and their products

B1/Total

20/35

10

Corn and their products

B1/Total

20/35

Endang S. Rahayu Gadjah Mada University

SNI – Other mycotoxins maximum level in food products 2006, by Indonesian National Standardization Agency (draft) Mycotoxin

Products

Deoxinivalenol

Corn and its products

1000

Fumonisin B1 and B2

Corn and corn as a raw material

2000

Corn food products (flakes, popcorn, corn chips)

1000

Ochratoxin

Patulin

Max ppb

Cereal (rice, corn, sorghum, wheat) and their products

5

Spices

20

Coffee

5

Instant coffee

10

Apple, extract apple, canned apple

50

Puree apple

25

Endang S. Rahayu Gadjah Mada University

we care what we eat

Physical

soaking Ca(OH)2

Research on aflatoxins DFAPT GMU

Microbiological

Chemical

Aspergillus

Binding AFB1-BAL And its application

Mucor

heating Rhizopus Reduction/detoxification Aflatoxin free

Contamination Mapping Product development Marning Gritted corn peanut

Corn

Soy sauce Corn flake Tempe soybean

Peanut and its products

Corn and Soybean and Endang S. Rahayu its products its products Gadjah Mada University

Annual Production and Consumption „

Production in the year 2006 … Corn … Peanut

„ „

:12.413.000 ton : 929.000 ton

> 50% production area are located at Java Domestic supply … Corn (self sufficient supply in … Peanut approx. 12% imported

the year 2007) from other countries

Endang S. Rahayu Gadjah Mada University

Aflatoxin B1 contamination in corn from several production area 90

farmer retailer

70 60 50 40 30 20 10

100

AFB 1 Endang S. Rahayu Gadjah Mada University

Rahayu, et al., 2003

Purbalingga

Madura

Kediri

Tuban

Malang

Purbalingga

Madura

Kediri

Tuban

Malang

Purbalingga

Madura

Kediri

Tuban

0 Malang

% samples contaminated by AFB 1

80

Aflatoxin B1 contamination in corn-based foods 13 samples fried corn 90

corn flakes

80

gritted corn

% contaminated

70 60 50 40

2 samples

30

5 samples

20 1 samples 10 0 100

AFB1 contamination (ppb)

Endang S. Rahayu Gadjah Mada University

Rahayu, et al., 2003

Concentration of AFB1 during corn-flake processing Using several concentration of Ca(OH)2 for cooking and soaking 100

Initial

90

Cooking

AFB1 concentration

80

Soaking

70

Washing

60

Steaming

50

Drying

40 30 20 10 0 0%

0.10%

1%

10%

Concentration of Ca(OH)2 Darmawan and Rahayu, 2005 Endang S. Rahayu Gadjah Mada University

Aflatoxin B1 contamination in corn flakes (raw material and final products) in small industries before

60

% AFB1 before and after processing

after 50 40 30 20 10 0 97

98

97

99

68

% reduction of aflatoxin B1 during processing

Endang S. Rahayu Gadjah Mada University

74

Perbesaran 40X

Peanut – Aspergillus and aflatoxins

Perbesaran 100X

Endang S. Rahayu Gadjah Mada University

Aflatoxin B1 contamination in peanut from several production area

100

100 100

100 80

80 75

80

67 60

40

33 25 20

20

0

0

Trad. Market

Pati

20 0 0

0

20 AFB1 contam ination (ppb)

Endang S. Rahayu Gadjah Mada University

Trad. Market

Rembang

Agus

Rembang

Agus

0 Pati

% samples contaminated by AFB 1

120

Farm er Retailer

90 80

80

< 5 ppb

70

> 5 < 15 ppb > 15 < 50 ppb

60

> 50 < 80 ppb

71.43 66.67

50 40 30 20

38.46

37.5 32.5

23.08 23.08

22.5

15.38

22.22

20 14.29 14.29

8.89

7.5

10

0

0

0

2.22

0 Unshelled peanut Farmer

Unshelled peanut Collectors

Peanut

Peanut Wholesaler

Peanut Retailer

Percentage of peanut samples contaminated with AFB1, at distribution chain at Ciganjur, West Java region (Dharmaputra et al. 2005b) Endang S. Rahayu Gadjah Mada University

Level of aflatoxin in peanut-based products (Lilieanny et al. 2005) Name of products

% Contaminated samples

Mean (range)

% of samples with >35 ppb

Roasted peanut (47)

12.8

1.8 (0-21.0)

0

Oven peanut (3)

0

0

0

Flour coated peanut (22)

13.6

5.2 (0-62.5)

4.6

Peanut sauce (12)

91.7

41.6 (0-220.9)

25

Sweet peanut cake (enting2 gepuk) (4)

75

20.8 (0-41.7)

25

Endang S. Rahayu Gadjah Mada University

Level of aflatoxin at several foods in Indonesia Name of products

No of samples

Type of Aflatoxin

Contaminated samples

Mean (range)

Reference

Cooked peanut

21

AFB1

14

24 ppb

Agus et al (2001)

Egg coated peanut

11

AFB1

78

4.7 ppb

Agus et al (2001)

Flour coated peanut

18

AFB1

72

24.2 ppb

Agus et al (2001)

Peanut sauce

11

AFB1

100

36.5 ppb (highest 230 ppb)

Agus et al (2001)

Peanut

4

AFB1

100

8-6000 ppb

Goto et al, 2001

Corn

4

AFB1

100

27-299 ppb

Goto et al, 2001

Corn

16

Total AF

69

119 ppb (highest 487 ppb)

Endang S. Rahayu Gadjah Mada University

Ali et al., 1998

Peanut

Effect of soaking in different concentration of Ca(OH)2 and time, in the reduction of AFB1, during processing sweet peanut cake % amount AFB1 residu during processing 120

80 0 minutes 10 minutes

60

15 minutes 20 minutes

40

20

Cooking

Roasting

Endang S. Rahayu Gadjah Mada University

Dehilling

2.5% Ca(O H)2

1.5% Ca(O H)2

0.5% Ca(O H)2

0% Ca(O H)2

2.5% Ca(O H)2

1.5% Ca(O H)2

0.5% Ca(O H)2

0% Ca(O H)2

2.5% Ca(O H)2

1.5% Ca(O H)2

0.5% Ca(O H)2

0 0% Ca(O H)2

% AFB1 in samples

100

Peanut Effect of fermentation times (1,2,3 days) using R. oligosporus in the reduction of AFB1 during processing of peanut sauce

Reduction of aflatoxin content during processing 100

A fla to x in c o n te n t (p p b )

90 80 70 60 50 40 30 20 10 0 Raw material

Soaking & dehulling w/o fermentation

Steaming

1 day

Endang S. Rahayu Gadjah Mada University

Fermentation

2 days

3 days

Roasting

Aflatoxins in other foods No Type and no of samples

% pos Type AF

Mean (range)

Reference

1

Beef (31)

16% AFB1

0,46-1,14 ppb

Widiastuti, 2000

2

Beef (31)

13% AFM1

0.01 ppb

Widiastuti, 2000

3

Cow – liver (21)

62% AFB1

0,33-1,44 ppb

Widiastuti, 2000

4

Cow – liver (21)

33% AFM1

0,02 ppb

Widiastuti, 2000

5

Chicken – broiler (31)

AFB1

0.01 ppb

Maryam, et.al., 1996

6

Chicken – broiler (31)

AFM1

7,35 ppb

Maryam, et.al., 1996

7

Broiler – liver (31)

AFB1

0,02 ppb

Maryam, et al., 1996

8

Broiler – liver (31)

AFM1

12,07 ppb

Maryam, et al., 1996

9

Egg (20)

AFB1