Aflatoxins and ochratoxin A in food and the risks to human health

Objectives The presence of mycotoxins in food has been associated with several human diseases, and health authorities have taken actions to decrease the ingestion of these compounds in the diet. A study was carried out to assess aflatoxins and ochratoxin A concentrations found in food, and to evaluate the potential risk to human health resulting from mycotoxin exposure. Methods Between July 1998 to December 2001, 366 food samples were analyzed, including peanuts and its products, nuts, maize, oat and/or Wheat products, rice and beans. Samples were processed and the extracted mycotoxins were detected and separated using thin layer chromatography, and then quantified with fluorescence. Results Aflatoxins were detected in 19.6% of the samples: raw peanuts and its products, pop corn, maize and Brazilian nuts (>2mg/kg). Peanuts and its products showed the highest levels of aflatoxin contamination (34.7%) with up to 1280mg/kg of AFBI + AFGI and 1706 mg/kg of total aflatoxins. Of the Positive samples. AFBI was detected in 98.5%, AFB2 in 93%. AFGI in 66.7%, and AFG2 in 65.4%. Ochratoxin A was not detected (<25 mg/kg) in any sample analyzed. Conclusion It was found that contamination levels mainly seen in peanuts and its products exceed Brazilian regulated standards, and they can be a potential risk to regular consumers of these products. Food producers' awareness allied to monitoring programs is essential to reduce bunion exposure to these compounds and prevent ensuing chronic diseases.