RASFF – aflatoxins (B1 = 30; Tot. = 34 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 10.9 µg/kg – ppb) in shelled groundnuts from the United States in Norway
RASFF – aflatoxins (B1 = 14.7; Tot. = 23.3 µg/kg – ppb) in dried figs from Spain in Switzerland
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RASFF – fumonisins (3048 µg/kg – ppb) in corn flour from Germany in Belgium
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Fumonsins, fungi, Fusarium Toxin, Mould Toxin, Mycotoxin, Uncategorized
RASFF – ochratoxin A (13.8 µg/kg – ppb) in raisins from Uzbekistan in Latvia
RASFF – aflatoxins (B1 = 5.8; Tot. = 7.7 µg/kg – ppb) in roasted groundnuts from Turkey in Switzerland
RASFF – aflatoxins (B1 = 13.4; Tot. = 13.7 µg/kg – ppb) in salted pistachios from Pakistan in Switzerland
RASFF – aflatoxins (B1 = 37.5; Tot. = 62.2 µg/kg – ppb) in almonds from Spain in Germany
RASFF – aflatoxins (B1 = 14.6; Tot. = 15.1 µg/kg – ppb) in seasoning mix from Pakistan in Ireland
RASFF – aflatoxins (B1 = 16; Tot. = 17 µg/kg – ppb) in organic groundnuts from Egypt in the Netherlands
RASFF – aflatoxins (B1 = 20.1; Tot. = 20.8 µg/kg – ppb) in spice mix from Pakistan in Ireland
RASFF – aflatoxins (B1 = 9; Tot. = 12 µg/kg – ppb) in organic groundnuts kernels from Egypt in the Netherlands
RASFF – aflatoxins (B1 = 19; Tot. = 28 µg/kg – ppb) in dried figs from Turkey in the Netherlands
RASFF – aflatoxins (B1 = 38; Tot. = 50 µg/kg – ppb) in shelled groundnuts from the United States in the Netherlands
RASFF – aflatoxins (Tot. = 29.5 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria
RASFF – aflatoxins (B1 = 64.8 µg/kg – ppb) in groundnut kernels from India in the UK
RASFF – ergot (Claviceps purpurea) alkaloids (3.5 g/kg) in triticale from France in Belgium
The war on aflatoxins in East Africa is intensifying as member-states of the East African Community (EAC) strategise through regular consultative meetings on how best to surmount the malady in the region.
Aflatoxins are a family of toxins produced by certain fungi which include – but are by no means limited to – ‘Aspergillus flavus’ and ‘Aspergillus parasiticus,’ that are abundant in warm and humid regions across the world. The highly-carcinogenic toxins are mostly found on agricultural crops such as maize, as well as cottonseeds, peanuts, cashew nuts, walnuts, pine nuts, coconuts, almonds, etc.
What with maize being a staple food in the region – and nuts being popular ingestibles for all age groups – aflatoxins are a huge threat to humanity. Hence the concerns and dire need to wipe out aflatoxins in our region and the African continent as a whole…
FoodWorld 