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1 Poisons in our Food By Melvin Newman, Ph.D. Professor Entomology and Plant Pathology

2 Foods that may contain toxins

3 Introduction Fungi: produce an array of chemical products called secondary metabolites. Of thousands of species, only about 100 are known to produce mycotoxins. Disease produced by ingestion of mycotoxin-contaminated contaminated food or feed is called mycotoxicosis Penicillin: produced by Penicillium is very useful, but very few have medicinal applications.

4 Introduction continued How do mycotoxins get into our food and feed? Under favorable environmental conditions, toxigenic molds can grow and produce mycotoxins on agricultural commodities during plant growth, or grow after harvest in storage and shipment. Some important commodities affected: cereal grains, soybeans, peanuts, corn, cottonseed and tree nuts. Mycotoxins can enter humans and animals by either consuming contaminated products or by ingesting products from animals that have been feed contaminated grain.

5 PPM and PPB One part per million (ppm) is equivalent to: one penny in $ 10,000, one minute in two years, a single kernel in 2 tons of corn. One part per billion (ppb) is equivalent to: one penny in $10,000,000, one second in 32 years, a single kernel in 2000 tons (4M lbs.) of corn.

6 Common Mycotoxins Aflatoxins: Aspergillus flavus Zearalenone: Gibberella ear rot of corn and head blight or scab of wheat. (same fungus in both wheat and corn, Gibberella zeae/fusarium graminearum) Fumonisins: Fusarium spp. Ear rot and stalk rot of corn Trichothecenes: Fusarium spp. A large group of toxic metabolites. Most animals will refuse to eat contaminated feed, = wt. loss. deoxynivalenol (DON): also known as vomitoxin, caused by Fusarium graminearum

7 Fumonisins

8 Fusarium ear & stalk rot (fumonisins) Damaged kernels

9 Toxic effects of Fumonisins (Fusarium verticillioides) Fumonisin B1 is most common. Horses and swine are the most sensitive. In horses and mules it causes blind staggers. In swine it causes pulmonary edema. In humans it causes esophageal cancer. FDA has not yet established action guidelines for it. Advisory levels: 5ppm for horses, 20ppm for swine, and 60 ppm for cattle. For humans 2-4 ppm. Popcorn 3 ppm.

10 Zearalenone

11 Head scab on wheat seed (zearalenone)

12 Fusarium head scab of Wheat

13 Fusarium head scab in wheat Zearalenone is produced Same fungus that causes Gibberella ear rot in corn. This pathogen survives in corn and small grain residue and spores are released during rain events. Disease is most severe when crops are not rotated and residue is left on top of the soil.

14 Gibberella ear rot (zearalenone, deoxynivalenol)

15 Toxic effects of Zearalenone Swine most sensitive of farm animals. Estrogenic properties in swine: swelling of vulva in gilts and sows and rectal prolapses and swelling of mammary glands and delayed estrus in breeder sows. Detrimental feed concentrations can be as low as 1ppm in small gilts, but mature boars can stand up to 200ppm. Other farm animals are susceptible but at higher concentrations for the young.

16 Aspergillus

17 Aspergillus flavus An olive-green, powdery mold that causes an ear rot of corn. Produces aflatoxins in corn in the field and in storage Survives in plant residue and soil and causes problems in hot, dry years. Kernel injury by insects and drought stress, predisposes them to infection. Fungual spores can infect kernels via silks or directly through wounds or cracks.

18 Aspergillus flavis

19 Aspergillus on Corn Seed

20 Aflatoxin under black light

21 Foods that may contain Aflatoxin

22 Aflatoxicosis Aflatoxin: Probably the most potent naturally occurring human and animal carcinogen (100 x more likely to cause cancer than PCB s). It is also an extremely toxic metabolite (600x more poisonous than lead arsenate) produced by Aspergillus flavis. (A.flavis Afla + toxin) Aflatoxin: is also mutagenic, and teratogenic. Peanuts, corn and cottonseed are the most common crops affected by this fungus. It acts as a liver carcinogen in humans and animals. It has been associated with aflatoxicosis throughout the world. At least 250,000 deaths ea. yr. in Africa and China from aflatoxin contaminated foods. It is the best known and most researched mycotoxin in the world. Careful studies in the early 60 proved the toxic nature of aflatoxin.

23 Symptoms of Aflatoxicosis Loss of appetite, decreased feeding efficiency, diarrhea, bleeding, unthriftiness and/or death. Inhibits body s immune system and reduces the effectiveness of vaccines. Example: in India an outbreak of hepatitis linked to moldy corn that had aflatoxin and also, Reye s syndrome in Asian children. Ten to 20 ppb of aflatoxin can result in fatal liver cancer.

24 FDA Action Levels for Aflatoxins for feeding animals and humans Commodity ppb All products, except milk, for humans 20 Milk 0.5 Corn for immature animals & dairy 20 Corn for breeding beef,swine,poultry 100 Corn for finishing swine 200 Corn for finishing beef cattle 300 Cottonseed meal (as a feed ingredient) 300 All feedstuff other than corn 20

25 What can be done Producers should increase their awareness of mycotoxin problems and use production practices that reduce conditions which promote fungal growth, such as, harvesting in a timely manner, drying grain quickly in storage and reducing cracking of the grain. Livestock producers should feed only the best feed available and frequently check for the presence of mycotoxins. Researchers are starting to find ways to breed for resistance to some of the fungi and the insects that spread molds that cause mycotoxins. Increase government regulations to check for and limit the amount of mycotoxins in our food and feed supply.

26 What can you do to avoid aflatoxin? Don t keep grains and nuts (especially, corn, peanuts and cottonseed) for more than a few months before eating them. Store grains and nuts in a dry, cool environment - a freezer is excellent. Buy from known, reputable sources where you know the products are fresh and has been handled properly. Organically grown commodities are not necessarily free from mycotoxins

27 Aflatoxin conditions for A. flavus growth In the field. Depends on the weather Silking and ear development Above normal air temperatures Low soil moisture (drought) Low fertility and ph Storm and insect damage Maturity of corn hybrids: short season-highest aflatoxin, full season- the lowest aflatoxin

28 Aflatoxin harvesting Harvest corn early when aflatoxin might be a problem. ( + 20 %) If corn is contaminated in the field it will remain so in storage. Dry corn to at least 13 % as soon as possible and keep it there. If not Aspergillus will continue to grow in storage. Contaminated corn can serve as a source for infection of good high-moisture corn. Drying to 13 % will not kill A. flavus nor will it reduce levels of aflatoxin.

29 Aflatoxin harvesting practices that help reduce aflatoxin Harvest corn promptly when mature The longer corn remains in the field after maturity the greater the chance for aflatoxin build-up. up. Also, less cracked grain. Cracked grain is much more susceptible. Reduce trash and green, wet material

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