fumonisins in maize and maize products · italian maize, nor the average residual levels of...
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FUMONISINS IN MAIZE AND MAIZE PRODUCTS
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1. Contamination of Fumonisins in italian maizewith the aim to ascertain the maize quote left belowthe proposed maximum limits;
2. Distribution of fumonisins in the maize millingprocess with the aim to ascertain the possibility toobtain maize products with levels of Fumonisinsbelow the proposed maximum residual limits (MRLs) and to verify how the milling process influencesFumonisins re-distribution in the milling fractions.
CONTENTS
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Italian Maize:
• First italian crop with Abt. 1.1 millions of hectars;
• Production over 10 million tons;
• Italy is the second country for maize production in Europe;
• Po plain is the main area for maize production.
1. CONTAMINATION OF FUMONISINS IN ITALIAN MAIZE
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Table 1. SURVEYS ON FUMONISINS OCCURRENCE IN ITALIAN MAIZE
2 (2004-2005)54ERSA – FRIULI VENEZIA GIULIA
ELISADynamic methodsFieldFriuli Venezia G
8
3 (2004-2006)281Università di Piacenza -CRPV
HPLCDynamic methodsFieldEmilia Romagna
7
2 (2004-2005)720Univ. PadovaHPLCDynamic methodsFieldVeneto6
2 (2004-2005)
250Regione VenetoLiquid-massHPLC
Dynamic methodsFieldVeneto5
2 (2004-2005)
124AIRES – ISPA CNR BARI
HPLCDynamic methodsDryng unitsNorth-Est4
5(2000-2004)
538Univ. TorinoHPLCDynamic methods (drying units); 200
ears (fields)
Drying units; experimental and
farm fields
Piemonte3
6(1999-2004)
586Syngenta seeds ItaliaELISADynamic methodsFieldPo plain2
4 (1999-2004)
1468Reg.Lombardia; CRA; Assincer; AIRES
ELISADynamic methodsDrying units; experimental fields
Po plain1
No. yearsNo. of samples
Scientific referenceAnalysisMethods
Sampling methods
Sampling pointsSampling Area
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Chart 1: AVERAGE LEVELS OF FUMONISINS B1+B2 IN ITALIAN MAIZE YEARS 2004-05
2528
11
36
16
30
9
45
05
101520253035404550
< 2000 ppb (%) 2000-4000 ppb(%)
4000-6000 ppb(%)
>6000 ppb (%)
%
2004
2005
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FIRST CONCLUSION
• If proposed MRLs for Fumonisins of EU Regulation no. 1881/2006 will be enforced, over 70% of italian maize will beunsuitable for human consumption.
• Substancial changes of the current contamination levelscannot be expected in a short term because the applicationof Good Agricultural Practices (GAPs) will not be enough toreduce Fumonisins levels in maize below 2000 ppb.
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Table 2: EFFECTS OF AGRICULTURAL PRACTICES ON MYCOTOXINS CONTAMINATION
Reyneri et al., 2005
PracticeCrop rotationTillageHybridSeeding timeFertilizationWeed controlInsect controlIrrigationHarvest time
Potential effect on concentration "1" < 2 2-4 > 4
Zearalenone & DONFumonisine
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2. SURVEY ON DISTRIBUTION OF FUMONISINS IN THE MAIZE MILLING PROCESS
• 15 milling industries involved (milling process represents 90% of maize applicationin food);
• 23 milling processes analyzed;
• sampling protocol as per EU Regulation no. 401/2006, adapted to the millingprocess with the co-operation of the University of Torino;
•167 aggregate samples homogenized and analyzed at the same laboratory;
• scientific reliability of data obtained under the supervision of three independentorganisms: Universities of Padova, Piacenza and Torino;
N.B. following data does not represent neither the average Fumonisns levels of Italian maize, nor the average residual levels of products thereof, because maizelots processed for the survey have been deliberately selected to representsituations of high, medium and low starting contamination.
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Raw grain
(cleaning)
Cleaned grain
FlakingGrits
(degermination)
(refining flakinggrits)
Grits
Flour Animal meal
1
2
3
5
4
MILLING PROCESSPRODUCTS AND BYPRODUCTS CONSIDERED
< 350FLOUR
SIZE (micron)
PRODUCTS
FEED MEAL
GERM
350-850POLENTA MEAL /FLOUR
250-1400GRITS
> 4000HOMINY GRITS
MAIZE KERNELS
Germ
6
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1) Identification of products to be sampled;
2) Location of sampling points through each milling process;
3) Evaluation and timing of incremental samples drawing with referenceto type of flow and lot size;
4) Calculation of drawing times for reach sampling point makingreference to the first sampling point (not cleaned maize) as time “zero”;
5) Sealing, labelling of each aggregate sample and sending to the officiallaboratory;
6) Aggregate samples collection, milling, homogeneization and analysisat ISAN laboratory of Piacenza University, with the HPLC method, performing as per EU Reg. 401/2006.
METHODS OF SAMPLING
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METHODS OF SAMPLINGExample: Milling for production of grits
• Processed maize = 5 t/h• Lot weight = 5 t 40 incremental samples of 100 grams each
1 incremental sample every 90 seconds• Aggregate sample = 4 kg
156Animal meal
155Corn flour
154Grits
153Germ
32Cleaned grain
01 Uncleaned grain
Start of sampling(minute)
SamplingpointProduct
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y = 0,6349x + 62,411R2 = 0,9013
raw maize
clea
ned
mai
ze
Chart 2. CLEANING PHASE
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R2 = 0,9074
0
1000
2000
3000
4000
5000
6000
7000
0 2000 4000 6000 8000 10000raw maize
Fum
onis
ins
rem
oved
Chart 3. CLEANING PHASE
Regression calculated on experimental data
Theoretic removal of fumonisins calculated on regression between raw maize and cleaned maize.
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Three tipologies of milling process havebeen analysed:
hominy grits
grits (grits + flour)
meal (polenta meal+finest flour+flour)
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Chart 4. FUMONISINS HOMINY GRITS PROCESS
112917
108
231
69
43
0
50
100
150
200
250
300
> 4000 1000-4000
Fum
onis
ins
(inde
x va
lue)
raw=100 cleaned=100
hominy gritsmicron
fine grits germ feed meal
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Chart 5. FUMONISINSGRITS PROCESS
2135
241
76
59
128
96
0
50
100
150
200
250
300
250-1400 200-400
Fum
onis
ins
(in
dex
valu
e)
raw=100 cleaned=100 flourgrits
micron feed meal germ
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Chart 6. FUMONISINSMEAL PROCESS
18
86
30
121
286
66
4459
90
0
50
100
150
200
250
300
500-800 350-500 < 350
Fum
onis
ins
(in
dex
valu
e
raw=100 cleaned=100break mealperl meal
micronflour
germ feed meal
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Remarks
• The finer the granulation size of the flour, the higherthe residual fumonisins level. Therefore, being flour, meal and grits grouped in the same category at point. 2.6.2 of EU Reg. 1881/2006, the MRLs shouldconsider the finer product (maize flour) as a reference;
• Germ has much higher contamination than flour, gritsor meal;
• High variability in germ contamination levels hasbeen observed, very likely as a consequence of different germ extraction tecnologies throughout the various milling processes;
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Remarks
• Differentiation between milling processes mainlyconcerns the germ extraction procedure and the finerfractions classification;
• The germ is a byproduct addressed to the oil refiningprocess. There is no reason to include it in the samecategory of finished products. It was not included in the the EU Regulation 856/2005. Moreover germ is not a foodstuff by itself: only refined oil is addressed tohuman consuption and there is no carryover of fumonisins in it.
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R2 = 0,5916
R2 = 0,8197
R2 = 0,8916
R2 = 0,8928
R2 = 0,853
R2 = 0,7363
0
1000
2000
3000
4000
5000
6000
7000
8000
0 1000 2000 3000 4000 5000 6000 7000 8000 9000 10000
raw maize (ppb)
fract
ions
con
tam
inat
ion
(ppb
)
Germe Spezzato grosso Spezzato fine Bramata Fioretto Fumetto
Reg.to 1881/06
Chart 7. According to the surveyed data, it is possible tocalculate the regression between Fumonisins in maize
and residual levels in products thereof
Germ Hominy grits Grits Meal Flour Finest flour
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Remarks
in the case of MRLs enforcement, a huge no. of operators will beforced to close down their activity and a significative portion of the products of the mill (flour and germ) will dramatically reduce itseconomic value;
The overall impact of the MRLs enforcement on the maize business is estimated in 800 milions of Euro (oil excluded);
To safeguard this market segment it is necessary to increase the MRLs;
This must be done without putting the consumer’s healthunder risk.
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Official Toxicological studies ( EU Scoop Task 3.2.10 and Italian Ministry of Health) evidence that, taking into consideration the current levels of contamination, consumer’s exposure to Fumonisinsrisk is extremelly lower than the Tolerable DailyIntake (TDI);
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* AE: Average exposure* E 95: Exposure 95 percentile
0
0.5
1
1.5
2
Expo
sure
(µg/
kg p
c/di
e)
AE* E 95* AE* E 95* AE* E 95* AE* E 95*
Maize flour Flakes Others
TDI reccomanded by Scientific Committee for Food (2 µg/kg pc/die)
Children Adolescents Adults Old people
Chart 8. Exposure to Fumonisins B1 (µg/kg pc/day) of groups of Italian populationBrera C., Debegnach F., Grassi S., Miraglia M. - ISS
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There are objective reasons to ask for higherFumonisins MRLs than those proposed by EU Reg. 1881/2006
Without putting under risk the consumer’s health.
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R2 = 0,5916
R2 = 0,8197
R2 = 0,8916
R2 = 0,8928
R2 = 0,853
R2 = 0,7363
0
1000
2000
3000
4000
5000
6000
7000
8000
0 1000 2000 3000 4000 5000 6000 7000 8000 9000 10000
raw maize (ppb)
fract
ions
con
tam
inat
ion
(ppb
)
Germe Spezzato grosso Spezzato fine Bramata Fioretto Fumetto
Chart 9. residual contamination in the milling fractions compared to the starting contamination in maize
Germ Hominy grits Grits Meal Flour Finest flour
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• The MRLs increase will not allow the maize chain operatorsto accept the current situation, on the contrary it will require a great committment toward agricultural practices improvement;
• Milling industries are already selecting their maize supply bymeans of cultivation contracts, GAP’s protocols and production controls.
Remarks
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Chart 10. Processed maize deriving from the application of Good Agricultural Practices
0
50
100
150
200
250
2000 2001 2002 2003 2004 2005 2006
year
Proc
esse
d (t
x 10
00)
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0 20 40 60 80 100
Hybrid/Hybrids
ECB treatement
Seed density
Last planting date
Minimum harvestmoisture level
Last harvest date
Split of headlan
Categories ofcombines
Che
ck s
yste
m
Application (%)
Chart 11. GAP’s protocols implemented by the Italian Milling Industries
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Conclusions:• On one hand MRLs currently proposed by EU Reg. 1881/2006 for
Fumonisins will give an over protection to the consumers. On the otherhand it will have an economic impact of 800 million Euros on the Italian maize business;
• With the enforcement of MRLs, over 70% of Italian maize will beunsuitable for human consumption;
• Processing of maize within the current maximum limit of 2000 ppb, about 25% of milling products (flour and germ) will exceed the MRLs set for their category and will be unsuitable for human consuption ;
• The inclusion of maize germ in the same cathegory of flour and oil isunjustified because germ is a by product of the milling industryaddressed to the oil refining process.
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Italian milling industries and corn growers, here represented by A.I.R.E.S. GLM, according to what provided by preamble no. 36) of Eu Reg. 1881/2006 and on the base of the objective data reported by the above survey,
DEMAND 1) The increase of the MRLs for Fumonisins for unprocessed maize and products thereof as per the following table;
No increse (200 ppb)Processed maise based food and baby foods for infantsand youngh children
1500 ppbMaize based foods for direct human consumption, excluding foods listed in 2.6.2 and 2.6.4
3000 ppbMaize flour, maize meal, maize grits and refined maizeoil
5000 ppbUnprocessed maize
2) The removal of germ from the product cathegory of point 2.6.2. because germ is a by product of the Milling Industry addressed to the oil production.