food-safety-2018-posters-abstracts

9 / 14

Page 43
allied
academies
September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Risk assessment of aflatoxin in weanimix (cereal-legume complementary food)
Rose Omari1, George Anyebuno2
1Science and Technology Policy Research Institute, Ghana
2Food Research Institute, Ghana
Weanimix (a cereal-legume complementary food) has
shown promising results in improving health and growth
rate of children. However, this could be compromised due to
the susceptibility of the product to aflatoxin contamination.
The objective was to assess the risk of liver cancer development
from aflatoxin if infants (6-12months) in Ghana consume
commercially prepared and homemade weanimix. Samples of
weanimixwere purchased fromshops and the level of aflatoxins
was tested. Previously published data on aflatoxin levels in
homemade weanimix was also collected. These data were
analysed to assess the level of risks of cancer development.
Findings showed theminimumandmaximum levels of aflatoxin
in weanimix purchased from shops as 2.51ppb and 98.87ppb
respectively while the same values for homemade weanimix
were 7.90ppb and 500.00ppb respectively. Daily exposure
estimate was higher in homemade weanimix compared to
commercialweanimix. Themarginof exposure fromcommercial
weanimix with minimum and maximum levels of aflatoxin
were 13.08 and 0.33 respectively while that for homemade
weanimix were 4.146 and 0.065 respectively. The maximum
risk of developing primary liver cancer was estimated at 23.74
and 119.34 cancers/year/100,000 population of infants fed on
commercial and homemade weanimix respectively. Weanimix
from both homes and shops pose high public health risk
however findings showed weanimix with non-detectable levels
of aflatoxin as well as levels below regulatory limits. Therefore,
there is the need to educate commercial producers and women
at household levels on the various mitigation measures for
aflatoxincontrolandtoenforceregulationofaflatoxinstandards.
e:
Novel food borne diseases and their prevention
Mukul Das
FARE Labs Private Limited, India
The chemicals present in food include a wide spectrum
of substances that may exists as naturally occurring
components as contaminants; or as adulterants added for the
purpose of undue profits. Among the various contaminants
and adulterants of concern are: (1) Oxytocin, a nonapeptide
hormone, has been detected in several milk samples that is
responsible for affecting the physiology and function of the
ovarieswhichhas been related toearlypuberty ingirls; (2)Our
studies showed that a disease, hepatomyoencephalopathy
(HME) in several adjoining areas of western UP and
Uttaranchal (India) leading to child mortality, is related to the
consumption of the seeds of a wild plant Cassia occidentalis
(CO). The toxic moieties were identified as anthraquinone
derivatives; and Cyclosporine A plus N-Acetyl cysteine
treatment reduces the mortality; (3) Investigations from
our laboratory suggest that the deaths in children especially
in Muzaffarpur are occurring in the litchi cultivating areas.
These deaths are related to undernourished children
wherein hypoglycemic encephalopathy is caused due to
the presence of a compound, methylenecyclopropyl glycine
(MCPG) in litchi fruits that causes derangement of fatty acid
β-oxidation which in turn inhibits gluconeogenesis in liver.
The patients with unconsciousness should be given infusion
of 10% dextrose for recovery; (4) Mustard oil adulterated
with Argemone oil (AO) causes a disease called ‘Epidemic
Dropsy’. Studies have shown that the toxic ingredient of
AO, sanguinarine, causes gall bladder cancer that has been
linked to the population of Indo-Gangetic basin, where
mustard oil is predominantly consumed. Systematic bio-
antioxidant therapy has been found to be effective in treating
the patients. Thus, there is a need to restrict the presence
of various contaminants & adulterants and strategies
should be made for remedial actions to benefit the society.
e:
Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003