This presentation highlights the commodity-wise contamination of major mycotoxins and the magnitude of contamination in commercially important agricultural crops and management practices.

1. Prevention & Management of Mycotoxin
in Important Agricultural Commodities
Dr. M. S. Basu, Former Director
National Research Centre for Groundnut (ICAR) &
UNIDO International Consultant on Aflatoxin, Africa &
Independent Consultant NAIP (Funded by World Bank)

2.  Mycotoxins are secondary metabolites
produced by fungi that grow on field
produce or in storage.
 The occurrence of mycotoxins in agricultural
commodities is a major health concern for
livestock and humans.
 The common genera of fungi that produce
mycotoxins are Aspergillus, Penicillium and
Fusarium.
Mycotoxins

3. Some Basic Facts on Mycotoxin
• 25% of the world food crops are
contaminated with mycotoxin.
• 100 species of fungi can produce mycotoxin.
• Ingestion of mycotoxin results carcinogenic
effects.
• Aflatoxin affects liver, digestive tract and act
as immunosuppressive.
• Ochratoxin causes nephrotoxic effects.
• Presence of Zinc (in soil/substrate) hastens
aflatoxin production.

4. AfaltoxinAfaltoxin
• Aspergillus flavusAspergillus flavus,, A. parasiticusA. parasiticus
OchratoxinOchratoxin
• Aspergillus ocrhaceus; PenicilliumAspergillus ocrhaceus; Penicillium spp.
FumonisinFumonisin
•Fusarium moniliforme, F. proliferatumFusarium moniliforme, F. proliferatum
Major Mycotoxins Producing FungiMajor Mycotoxins Producing Fungi

5. Source of Contamination
• Direct contact of spores of A. flavus -
contamination can occur at :
a) Pre harvest in field.
b) Post harvest during drying,
transportation and storage.
• Extent of invasion depends on soil population
density of A. flavus, soil moisture and soil
temperature.

6. Aflatoxin Maize, Groundnut, Tree nuts,
Coffee, Sorghum, Pearl millet,
Cotton seeds, Chilli, etc.
Fumonisin Maize, Groundnut, Beans, etc.
Ochratoxin Maize, Chilli, Coffee,
Sorghum, Pearl millet, etc.
Toxins Affecting Important Agricultural
Commodities

7. The Ground Reality
• Among several quality parameters,
mycotoxin contamination is one of the
major trade barriers especially during
export.
• Groundnut, Maize, Sorghum, Chilly
and Black pepper have been found as
high-risk commodity for mycotoxin
contamination.
• Buying nations have more stringent
norms for the quality of the produce.

8. Permissible Aflatoxin Limit
Sl # Country Product Limit (ppb)
_____________________________________________________
1 Australia Peanut 15
2 Belgium All Foods 5
3 Canada Nuts & Nut Products 15
4 China Rice & Other Cereals 50
5 France All Foods 10
6 U.K Nuts & Nut Products 4
7 U.S All Foods 20
8 India All Foods 30

9. Mycotoxin Free Food !!
- Whose Responsibility?
• Producers ? - Agronomic Practice !
• Processors ? - Processing Techniques !
• Regulatory Agencies ? - Analytical
Methodologies !

10. The Issues:
Failure to contain aflatoxin to a safer level
in major agri. Commodities.
Options:
• Understanding farmers’ practices that
favour/contain development of A. flavus
and aflatoxin contamination.
• Influence of growing season on incidence
of aflatoxin contamination.
Cont..

11. • Reaction of released varieties of A.
flavus infection and aflatoxin
contamination.
• Integration of suitable pre and post-
harvest practices to reduce chances of
aflatoxin contamination.
• Development of farm-worthy aflatoxin
management technologies.

12. Factors Responsible for Aflatoxin
Contamination
1. At Soil Level:
 ⇒ Native population of A. flavous and
A. paraciticus.
⇒ Activation of these fungus due to
change in Soil - Water - Nutrition
balance.
⇒ Soil pests

13. 2. At Plant Level:
 Acute and prolonged moisture
stress.
 High temperature.
 Over maturity

14. 3. At Harvest and Post-harvest
Processing Level:
 Mechanical damage
 High initial pod moisture
 Inefficient drying
 Warm and humid processing /
storage condition

15. Aflatoxin Contamination in Selected
Spice Samples
Commodity No.
contaminated/
No. analyzed
Aflatoxin
content (ppb)
Ginger
rhizomes
2 / 25 24 - 26
Turmeric 0 / 26 -
Black pepper 2 / 28 16 - 20
Coriander 0 / 50 -

16. Aflatoxin Levels in Different Grades of Chilli
Sample
analyzed
# Samples with aflatoxin range
(µg/kg)
0 <10 11-30 31-50 51-100
Chilli grade 1 42 21 16 31 10
Chilli grade 2 38 13 10 63 42
Chilli grade 3 44 32 14 32 11
Cold store 15 12 20 10 0
Chilli powder 43 26 12 10 31

17. Level of Contamination in Food and Feed
Sample # Sample
infected/
Sample
analyzed
Aflatoxin range (µg/kg)
10-29 30-49 50-100 >100
Groundnut
Cake
10 / 27 2 1 3 4
Maize 41 / 95 15 9 8 9
Millete 1 / 8 1 0 0 0
Contd.

18. Sample # Sample
infected/
Sample
analyzed
Aflatoxin range (µg/kg)
10-29 30-49 50-100 >100
Mixed feed 18 / 30 11 3 1 3
Rice bran 3 / 14 1 0 2 0
Sorghum 6 / 29 2 2 0 2
Soybean 0 / 3 0 0 0 0
Sunflower 5 / 10 0 5 0 0

19. Strategies
• Survey of the production system to map
no-, low-and high-risk areas.
• To isolate, characterize and catalogue the
mycotoxigenic fungi including molecular
diagnostics.
• To develop quick diagnostic methods for
mycotoxins in crops commodities.
Cont..

20. • In vitro screening of released varieties for
resistance to A. flavus infection and
aflatoxin contamination
• To develop integrated pre- and post-
harvest mycotoxin management packages
including decontamination of feed.
• Develop bioinformatics databases and
awareness building among stakeholder.