A. Zinedine1 & A. Tantaoui-Elaraki2
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1 12-14th October 2011 Istanbul, Turkey Mycotoxins in Moroccan Foods: Current Situation and Main Perspectives A. Zinedine1 & A. Tantaoui-Elaraki2 1: National Hygiene Institute, Rabat 2: SUP AGRO, Casablanca 11
2 Introduction 2
3 Mycotoxins Aspergillus Penicillium Fusarium - Secondary metabolites produced by moulds in/on foods and feeds - Heat-stable mycotoxins are known and identified - Only about 20 mycotoxins are of great interest 3
4 Morocco Mediterranean country with 3500 km of coasts Warm climate characterized by high Temperature and Humidity levels 70% of population lives near coasts Nowadays, apparition of diseases with unknown etiology (i.e. cancers?) Chronically Renal Insufficiency, Hepato Cellular Carcinoma?? Mycotoxins? 4
5 Background Earliest reference(1945) : Ninard & Hinterman (NHI, Rabat): acute intoxication of pigs due to mouldy feed intake First period ( ): Hassan II AVI team: investigations on moulds and mycotoxins in foods and feeds Second period (Since2000): NHI team under Dr Zinedine s direction; more research including emerging mycotoxins 2011: Creation of the Moroccan Society for Mycotoxicology 5
6 Publications (First period) Olives and olive oil - A. Tantaoui Elaraki, B. Le Tutour & A. Aboussalim. Rev. Fr. Corps Gras, 1983, 30, B. Le Tutour, A. Tantaoui Elaraki & L. Ihlal. JAOCS, 1983, 60, A. Tantaoui Elaraki, B. Le Tutour, M. Bouzid & M.J. Keddani. Ind. Alim. Agr., 1983, B. Le Tutour, A. Tantaoui Elaraki, A. Aboussalim. JAOAC, 1984, 67, H. Gourama, A. Tantaoui Elaraki, M. Fares. Actes Inst. Agro. Vét, 1985, 5, A. Tantaoui Elaraki & B. Le Tutour. Oléagineux, 1985, 40, H. Gourama, B. Le Tutour, A. Tantaoui Elaraki, B. Benbya & L.B. Bullerman. J. Food Prot. 1989, 52, A. Tantaoui Elaraki, S. Samane, M-F. Roquebert. Micobio. Alim. Nutr., 1990, 8, S. Samane, A. Tantaoui Elaraki, M. Essadaoui. Micobio. Alim. Nutr., 1991, 9, A. Tantaoui Elaraki. Proceedings first CNCPRST-CSIC Seminar on Oleaginous Plants, Rabat, October 19-21, 1993; pp A. Tantaoui Elaraki & A. Mennioui. Micobio. Alim. Nutr., 1996, 14,
7 Publications(First period) Citrus fruits - M. Faid & A. Tantaoui Elaraki. J. Food Prot., 1989, 52, M. Lemrani, A. Tantaoui Elaraki & M. Samih. Micobio. Alim. Nutr., 1992, 10, A. Tantaoui Elaraki, M. Lemrani & R. Taousse. Lebensm.-Wiss.u.-Technol., 1992, A. Tantaoui Elaraki, M. Lemrani & F.J. Gonzalez-Vila. Micobio. Alim. Nutr., 1994, 12, Wheat flour and derivatives - B. Le Tutour, A. Tantaoui Elaraki & A. Belhelba. Actes Inst. Agro. Vét, 1983, 3, A. Tantaoui Elaraki, F. Sebti, A. Breton, A. Kaanane & M. Faid. Micobio. Alim. Nutr., 1993, 11, Spices - A. Tantaoui Elaraki & H. Bartine. Micobio. Alim. Nutr., 1994, 12, H. Bartine & A. Tantaoui Elaraki. J. Environm. Pathol. Toxicol. Oncol., 1997, 16,
8 Publications (First period) General surveys on foods and feeds - A. Tantaoui Elaraki, L. Benabdellah, M. Majdi, M.R. Elalaoui & A. Dahmani. Actes Inst. Agro. Vét, 1994, 14, A. Tantaoui Elaraki, M. Majdi, A. Dahmani, & M.R. Elalaoui. Actes Inst. Agro. Vét, 2000, 20, Animal feeds - B. Le Tutour, R. El Yazghi & A. Tantaoui Elaraki. Actes Inst. Agro. Vét, 1987, 7, A. Tantaoui Elaraki, S.L. Mekouar, M. El Hamidi & M. Senhaji. Vet. Human Toxicol., 1994, 36, S. Benkerroum & A. Tantaoui Elaraki. Revue Méd. Vét., 2001, 152,
9 Publications (Second period) Review papers - A. Zinedine (2010). Toxins, 2010, 2, A. Zinedine, J. Mañes, Food Control 20 (2009), A. Zinedine, L. Idrissi.. Les Technologies de laboratoire, 2007, N 7: Emerging mycotoxin of Fusarium - A. Sifou, Food Control. 22 (2011) A. Zinedine, Food control, 22 (2011), N. Mahnine, Food Chemistry, 124 (2011)
10 Publications (Second period) Traditional mycotoxins (AFs, OTA, ZEA, Fumonisins) (Cereals, Rice, Bread, Milk, Spices, Poultry feeds, Dried fruits, etc.) - A. Zinedine, et al., Food Control 21 (2010) C. Juan, et al., International Journal of Food Microbiology 126 (2008), C. Juan et al., Food Control 19 (2008), A. Zinedine et al. Microchemical Journal 87 (2007), A. Zinedine et al. International Journal of Food Microbiology 115 (2007) : A. Zinedine et al. International Journal of Food Microbiology 114 (2007): A. Zinedine et al. Food Additives and Contaminants 24 (2007), A. Zinedine et al. Food and Chemical Toxicology 45 (2007), A. Zinedine et al. Cahiers Agricultures, 16 (2007), A. Zinedine et al. Food Control 17 (2006), A. Zinedine et al. Alimentaria 359 (2004),
11 1- General Survey I Aflatoxins Products analysed Contaminated Amount Wheat Barley Corn Wheat bran Raisins Peanuts * 820** Total * μg/kg Aflatoxin B1 ** μg/kg Total aflatoxins B1+B2+G1+G2 Ochratoxin A & Zearalenone Contaminated Products analysed OTA ZEA Wheat Barley Corn Wheat bran * Total * 1,13 2,83 μg/kg Tantaoui Elaraki et al., Actes Inst. Agron. Vét., 1994, 14,
12 1- General Survey II Aflatoxin B1 Products Anlysed Contaminated Limit amounts (ppb) Peanuts Almonds Nuts Pistachios Raisins Dryed figs Prunes Dates Total Tantaoui Elaraki et al., Actes Inst. Agron. Vét., 2000, 20,
13 2- Mycotoxins in olives & olive oil Aflatoxin B1 Ochratoxin A Products Samples analysed Samples contaminated Limit amounts (μg/kg) Samples contaminated Limit amounts (μg/kg) Greek style black olives Virgin olive oil Tantaoui Elaraki & Le Tutour, Oléagineux, 1985, 40,
14 3- Spices Toxigenicmoulds Isolation of toxigenic Aspergillus flavus (aflatoxins) and A. ochraceus (ochratoxin A) from various spices (Tantaoui Elaraki & Bartine, MAN, 1994, 12, 231-6) Aflatoxin production by A. flavus weak on cumin and hot paprika, very weak on curcumin, sweet paprika and ginger, and nil on black and white pepper and cinnamon (Bartine & Tantaoui Elaraki, JEPTO, 1997, 16, 61-5) 14
15 Aflatoxins 15
16 4- Mycotoxins in Cereals and cereal products Wheat flour Aflatoxin B1, Ochratoxin A & Zearalenone; 70 samples Mycotoxin Number of samples contaminated Level (μg/kg) Aflatoxin B1 0 - Ochratoxin A 1 50 Zearalenone 0 - Le Tutour et al., Actes Inst. Agron. Vét., 1983, 3,
17 Cereal grains Fumonisin B1, Ochratoxin A & Zearalenone 17
18 Ochratoxin A in bread 18
19 Bread is the most consumed food in Morocco WHO recommends 250 g of bread /day (starch, vitamins & proteins ) Average consumption in Morocco: 210 kg/year (570 g/day/person) 19
20 20
21 % of contamination: 48% ( ng/g) 26 % of samples > European Maximum Limit (3ng/g) Bread from Casablanca was the most contaminated (77%) The presence of OTA in bread is due to the contamination of cereals used for bread production 21
22 DAILY INTAKE FROM BREAD - Average contamination : 13 ng/g - Average Daily Consumption : 577 g - For 1 adult (60 kg): DI = 126 ng/kg bw - 7 times > TDI (17.1 ng/kg bw) : EFSA (2006) - 9 times > TDI (14 ng/kg bw) : FAO/WHO committee (2001) 22
23 Moroccan population is probably exposed to OTA via bread consumption This exposure is probably responsible for the apparition of some kidney diseases: Chronical Renal Insufficiency (4000 new cases/year) This hypothesis needs to be checked: OTA in biological fluids (serum, breast milk, urine) (Cases-control Study) 23
24 5- Mycotoxins in animal feeds Aflatoxin B1, Ochratoxin A & Zearalenone? Products Analysed AFB1 OTA ZEA References Varied poultry feed Benkerroum & Tantaoui Elaraki, Revue Méd. Vét., 2001, 152, Soya cake Sunflower cake Processed feeds Tantaoui Elaraki et al., Actes Inst. Agron. Vét., 2000, 20,
25 Stachybotrys toxins? The Gharb (Gharb region): apparent stachybotryotoxicosis outbreak: 113 mules, 85 donkeys and 18 horses died after being fed mouldy straw - Stachybotrys atra isolated and shown to be toxigenic throw biological tests:. mouse;. rate skin;. Artemia salina larvea Stachybotrys atra Tantaoui Elaraki, Mekouar, El Hamidi, Senhaji, Vet. Human Toxicol., 1994, 36,
26 6- Aflatoxin M1 in pasteurized milk 26
27 27
28 AFM1 in Milk Portugal Italy Spain Libya Korea Kuwait Japan Turkey India Iran Brazil Argentina Percentages of contamination % 28
29 DAILY INTAKE OF AFM1 - Average contamination: μg/l - Consumption of 64 L/person/year - DI = 3.2 ng AFM1/day DI (AFM1) ng/person/day European diet 6.8 Latin American diet 3.5 Oriental diet 12 Middle East diet 0.7 African Diet 0.1 Moroccan diet 3.2 (Zinedine et al.) A. Zinedine et al. International Journal of Food Microbiology, 114 (2007):
30 7- Emerging mycotoxins 30
31 Enniatins(ENs) Enniatins (ENs) : Fusarium species Biological activity: phytotoxic and cytotoxic. 31
32 Beauvericin (BEA) - Fusarium species and Beauveria bassiana. - Toxic to several human cell lines and can induce DNA fragmentation. - Antibacterial activity 32
33 Fusaproliferin (FUS) -Biological activity: - brine shrimp Artemia salina - cytotoxic: B-lymphocyte cell line - teratogenic: chicken embryos 33
34 Cereals 34
35 Cereals 35
36 Cereals 36
37 Cereals products 37
38 Cereals products 38
39 Cereals products 39
40 8- Moroccan legislation 40
41 41
42 Conclusion 42
43 More importance should be given to ;ycotoxins: A Moroccan programme needed Study the impact of the contamination on the population Harmonize the Moroccan legislation project with international (European regulations) Develop research on toxigenic Fungi The Moroccan Society of Mycotoxicology should take part in the coordination between all activities related to Mycotoxins MSM seeks for support and cooperation 43
44 Thank you Abdellah Abdelrhafour ZINEDINE TANTAOUI ELARAKI Secretary General, MSM President, MSM 44
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