204
commodities by UHPLC-MS/MS. However, some difficulties had been found in
order to reach the sensitivity required for aflatoxin B1 and its metabolite aflatoxin
M1 in baby food, accordingly to the low concentration levels permitted by the EC
(Beltrán et al. 2011).
12.8 Factors Affecting the Promulgation
of Mycotoxin Regulations
A variety of factors may affect the promulgation of mycotoxin limits and regulations. These include:
– The availability of toxicological data of mycotoxins
– The availability of exposure data of mycotoxins
– Knowledge of the distribution of mycotoxin concentrations within commodity or
product lots
– The availability of analytical methods
– Legislation in other countries with which trade contacts exist
– The need for sufficient food supply
The first two factors provide the information necessary for hazard assessment
and exposure assessment, respectively, the main bases of risk assessment. Risk
assessment is the scientific evaluation of the probability of occurrence of known or
potential adverse health effects resulting from human exposure to foodborne hazards. It is the primary scientific basis for promulgation of regulations. The third and
fourth factors are important factors enabling practical enforcement of mycotoxin
regulations, through adequate sampling and analysis procedures. The last two factors are merely socioeconomic in nature but are equally important in the decisionmaking process to establish meaningful regulations and limits for mycotoxins in
food and feed (Van Egmond et al. 2007).
12.9 Aflatoxins
Aflatoxins are toxic compounds produced by several species of Aspergillus molds.
These fungi can grow under diverse conditions, but the rate of growth and aflatoxin
production depends upon the prevailing physical, biological, biochemical, and environmental conditions.
Aflatoxins are secondary metabolites produced by the fungi A. flavus and A. parasiticus. The word “aflatoxin” was derived from “a” from the genus Aspergillus, the
“fla” from the species flavus, and “toxin” meaning toxic. Several aflatoxins have
been isolated and identified. Cole and Cox listed 16 compounds in the aflatoxin
N. M. Abdelmotilib et al.
commodities by UHPLC-MS/MS. However, some difficulties had been found in
order to reach the sensitivity required for aflatoxin B1 and its metabolite aflatoxin
M1 in baby food, accordingly to the low concentration levels permitted by the EC
(Beltrán et al. 2011).
12.8 Factors Affecting the Promulgation
of Mycotoxin Regulations
A variety of factors may affect the promulgation of mycotoxin limits and regulations. These include:
– The availability of toxicological data of mycotoxins
– The availability of exposure data of mycotoxins
– Knowledge of the distribution of mycotoxin concentrations within commodity or
product lots
– The availability of analytical methods
– Legislation in other countries with which trade contacts exist
– The need for sufficient food supply
The first two factors provide the information necessary for hazard assessment
and exposure assessment, respectively, the main bases of risk assessment. Risk
assessment is the scientific evaluation of the probability of occurrence of known or
potential adverse health effects resulting from human exposure to foodborne hazards. It is the primary scientific basis for promulgation of regulations. The third and
fourth factors are important factors enabling practical enforcement of mycotoxin
regulations, through adequate sampling and analysis procedures. The last two factors are merely socioeconomic in nature but are equally important in the decisionmaking process to establish meaningful regulations and limits for mycotoxins in
food and feed (Van Egmond et al. 2007).
12.9 Aflatoxins
Aflatoxins are toxic compounds produced by several species of Aspergillus molds.
These fungi can grow under diverse conditions, but the rate of growth and aflatoxin
production depends upon the prevailing physical, biological, biochemical, and environmental conditions.
Aflatoxins are secondary metabolites produced by the fungi A. flavus and A. parasiticus. The word “aflatoxin” was derived from “a” from the genus Aspergillus, the
“fla” from the species flavus, and “toxin” meaning toxic. Several aflatoxins have
been isolated and identified. Cole and Cox listed 16 compounds in the aflatoxin
N. M. Abdelmotilib et al.