Brazilian study finds high levels of mycotoxins in flour and rice

For the first time, scientists in Brazil used biomarkers to analyze the risk of mycotoxins in consumers’ diets, finding that some exceed the maximum permitted levels.

Researchers from Brazil’s University of São Paulo (USP) conducted a pilot study analyzing samples of flour and rice stored in homes. The study, supported by FAPESP and published in Food Research International, revealed high levels of fungal toxins, otherwise known as mycotoxins, in the samples.

The study identified high levels of harmful toxins in flour and rice found six mycotoxins of concern in the food samples the researchers examined. Scientists discovered the presence of aflatoxins, fumonisins, zearalenone, T-2 toxin, deoxynivalenol, and ochratoxin A in the food samples.

In some cases, the level of fumonisins, zearalenone and deoxynivalenol mycotoxins exceeded the tolerance limit, known as the maximum permitted levels (MPLs), set by the health authorities. Of the 213 foods analyzed, researchers detected between two to four mycotoxins in various combinations in 70 foods, almost a third (32.86%) of the samples.

   

Regulations on the presence of mycotoxins need to be tighter, Professor Carlos Oliveira of the Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA) at the University of São Paulo (USP) told Ingredients Network.

“The maximum permitted levels (MPL) as defined in the regulations are based on international recommendations, including FAO/WHO JECFA (Joint Experts Committee on Food Additives), Codex Alimentarius and EFSA, among others, following risk assessment evaluations for mycotoxins conducted periodically.”

The Brazilian Safety Authority ANVISA (Agência Nacional de Vigilância Sanitária) updated regulations regarding mycotoxins in food products, including infant foods, in July 2022. “The MPL should be strictly followed by food producers, food processors, and related participants in the food chain,” Oliveira added.

   

The daily intake estimates (EDIs) for deoxynivalenol in wheat products and rice exceeded the acceptable daily intake (TDI) and were particularly significant for preschoolers, schoolers, and adolescents, the researchers found.

Preschoolers and adolescents were found to have been exposed to deoxynivalenol through wheat products, while school-aged children were exposed to this mycotoxin through wheat products and rice. The findings suggest that wheat-based foods and rice could pose a risk to children, indicating the importance of implementing strict measures to prevent deoxynivalenol contamination in these products.