Why this topic?
Milk is part of our daily food and is also a major source of necessary macro and micronutrients for growth, development and maintenance of human health. However, it may also be a source of natural food contaminants that may cause diseases. The presence of aflatoxins has emerged as a major concern these days. The recent national survey conducted by in India by FSSAI shows the highest rate of contamination was in 3 states among the rest of the states; Tamilnadu (88 out of 551 samples; 16%), Delhi (38 out of 262 samples; 14.5%) and Kerala (37 out of 187 samples; 20%). It has also come to notice that the aflatoxin problem is from huge dairies selling processed than raw milk sellers.
What are aflatoxins?
Aflatoxins as defined by the WHO, are poisonous substances produced by certain kinds of fungi (Aspergillus spp.) that are naturally found all over the world. They can contaminate food crops and pose serious health threats to humans and livestock. The Aspergillus spp. thrive in a hot and humid climate.
How do they occur?
Pre-harvest: They occur due to drought, floods, pest infestation, delayed harvest, inadequate drying.
Post-harvest: Improper handling and storage of food crops.
Why milk is our major concern and how it gets affected?
The most common crops to get affected by aflatoxin are corn, groundnuts, tree nuts, spices. These are not regular dietary requirements for people in India. Whereas milk is consumed regularly, especially by children.
In milk aflatoxin is in form of AFM1 and AFM2; i.e there are mainly four types of aflatoxins; B1, B2, G1 and G2. Out of which B1 and B2 are the major cause of concern as when ruminants consume feed infected with aflatoxin B1 and B2, aflatoxin M1 and M2 will be formed due to metabolic process in the liver of ruminants and excreted in milk and urine. Here M1 form is considered dangerous than M2.
How does aflatoxin affect us?
A study conducted by the WHO in early 2018 says that consumption of milk containing aflatoxin B1 concentrations of 20-120 micrograms per kilogram by weight is lethal and toxic.
In milk aflatoxin is in form of AFM1 and AFM2; i.e there are mainly four types of aflatoxins; B1, B2, G1 and G2. Out of which B1 and B2 are the major cause of concern as when ruminants consume feed infected with aflatoxin B1 and B2, aflatoxin M1 and M2 will be formed due to metabolic process in the liver of ruminants and excreted in milk and urine. Here M1 form is considered dangerous than M2.
How does aflatoxin affect us?
A study conducted by the WHO in early 2018 says that consumption of milk containing aflatoxin B1 concentrations of 20-120 micrograms per kilogram by weight is lethal and toxic.
Aflatoxin concentration can cause acute liver failure, liver cancer, jaundice, lethargy and nausea. They are genotoxic. They have the potential to cause birth defects in children. The WHO also mentions aflatoxin causes immunosuppression, which decreases resistance to infectious agents.
According to FSSAI the permissible limits of aflatoxins in milk is 0.5 micrograms per kilogram.
Is aflatoxin visible to the naked eye?
No, they are colorless, odorless and tasteless chemicals. The mold growth need not appear just on the surface of food but they get penetrated deep within. Hence it is advisable not to consume any vegetables or grains that contain mold growth or musty flavor.
Is it possible to consume decontaminated aflatoxin at the domestic level?
Yes!!! A study conducted by CFTRI analyzed curd samples and found that Lactobacillus bacteria, the probiotic have the tendency to bind with aflatoxin AFB1 and reduce its bioavailability in the gut. Though it cannot be completely removed it impacts can be reduced using probiotics.
How adulterated is our milk?
Milk samples analyzed by FSSAI recognized labs assert that in contrast to our belief there is a wide scale of milk adulteration, the milk sold in India is largely safe for consumption.
How to combat aflatoxin contamination?
Though adulteration is effectively tackled, the serious problem of aflatoxin persists. This is being currently taken care of by FSSAI through systematic improvements throughout the supply chain.
Guidelines to Manufactures and Processors by FSSAI:-
1. Inspect production and processing premises for poor/unacceptable quality produce.
2. Sorting raw material on receipt to prevent cross-contamination during storage, washing and cleaning.
3. Inspection and sorting should also be carried on in the processing line and foreign objects should be removed.
4. The working environment should be clean and dry.
5. The processing equipment coming in direct contact with the product should be made up of stainless steel or any other appropriate material.
6. The chemical and microbiological parameters should be carried for both raw and processed produce.
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