fumonisin-b3 and Esophageal-Neoplasms

Fusarium moniliforme Sheldon occurs worldwide on corn intended for human and animal consumption. A closely related species Fusarium proliferatum also occurs frequently on corn. Yellow dent corn, white dent corn, white and yellow popcorn and sweet corn may be contaminated. Both organisms are capable of producing fumonisins, including Fumonisin B1 (FB1), Fumonisin B2 (FB2) and Fumonisin B3 (FB3). Fumonisins have been found in corn and corn based foods worldwide. Fumonisins may be found in sound whole kernel corn at levels at or below 1.0 microgram/g. By contrast animal disease problems begin to occur at fumonisin levels above 5.0 to 10.0 micrograms/g. Corn based food products that have the most frequent and highest fumonisin levels, besides whole kernel corn, are corn meal, corn flour and corn grits. In the U.S., corn meal and flour have been found contaminated with FB1 at levels from 0.5 to 2.05 micrograms/g, and grits from 0.14 to 0.27 microgram/g. Corn flakes, corn pops, corn chips and tortilla chips have typically been found negative when tested for fumonisins. Popcorn, sweet corn and hominy corn have been found contaminated with sporadic, low levels (0.01 to 0.08 microgram/g) of fumonisins. Contamination levels of corn based foods in Europe appear to be similar to slightly lower than similar products in the U.S., with the possible exception of Italy, where their corn hybrids and corn-based foods appear to be more frequently contaminated with higher levels of fumonisins.

Topics: Animals; Carcinogens, Environmental; Esophageal Neoplasms; Food Contamination; Food Microbiology; Fumonisins; Fusarium; Humans; Mycotoxins; Zea mays

Contamination of corn with the fungus Fusarium moniliforme and its secondary metabolites, the fumonisins, has been associated with several human and animal diseases. This paper summarizes present knowledge and presents new data on the levels of fumonisins present in foods and feeds associated with these diseases as well as in commercial corn and corn-based products. The doses of fumonisins to which humans and animals consuming these products would be exposed are compared with those doses known to produce LEM in horses and hepatocarcinogenesis in rats. It is concluded that the known naturally occurring levels of fumonisins present a potential threat to human and animal health and realistic tolerance levels need to be set.

Topics: Animal Feed; Animals; Carcinogens, Environmental; Encephalomalacia; Esophageal Neoplasms; Food Microbiology; Fumonisins; Fusarium; Horse Diseases; Horses; Humans; Liver Neoplasms, Experimental; Mycotoxins; Zea mays

In the Centane magisterial area of South Africa, high rates of oesophageal cancer have been associated with home-grown maize contaminated with fumonisins. The aim of this study was to implement a simple intervention method to reduce fumonisin exposure in a subsistence-farming community. The hand-sorting and washing procedures, based on traditional maize-based food preparation practices, were previously customised under laboratory-controlled conditions. Home-grown maize and maize-based porridge collected at baseline were analysed for fumonisin B(1), B(2) and B(3). The geometric mean (95% confidence interval) of fumonisin contamination in the home-grown maize at baseline was 1.67 (1.21-2.32) mg kg(-1) and 1.24 (0.75-2.04) mg kg(-1) (dry weight) in the porridge. Fumonisin exposure was based on individual stiff porridge consumption and the specific fumonisin levels in the porridge (dry weight) consumed. Porridge (dry weight) consumption at baseline was 0.34 kg day(-1) and fumonisin exposure was 6.73 (3.90-11.6) µg kg(-1) body weight day(-1). Female participants (n = 22) were trained to recognise and remove visibly infected/damaged kernels and to wash the remaining maize kernels. The discarded kernels represented 3.9% by weight and the fumonisins varied from 17.1 to 76.9 mg kg(-1). The customised hand-sorting and washing procedures reduced fumonisin contamination in the maize and porridge by 84 and 65%, respectively. The intervention reduced fumonisin exposure by 62% to 2.55 (1.94-3.35) µg kg(-1) body weight day(-1). This simple intervention method has the potential to improve food safety and health in subsistence-farming communities consuming fumonisin-contaminated maize as their staple diet.

Topics: Adolescent; Adult; Aged; Esophageal Neoplasms; Female; Food Contamination; Food Handling; Food Inspection; Fumonisins; Humans; Middle Aged; Patient Education as Topic; Rural Health; Seeds; South Africa; Young Adult; Zea mays

In Brazil, the southern region has the highest incidence of esophageal cancer and also the highest production and consumption of corn (Zea mays) products. Corn samples intended for human consumption from the western, northern, and southern regions of the state of Santa Catarina, southern Brazil, had mean total fumonisin B (B(1), B(2), and B(3)) levels of 3.2, 3.4, and 1.7 mg/kg, respectively. Fusarium verticillioides, the predominant fungus in the corn samples, had mean incidences (percent of kernels infected) of 14, 11, and 18% for the three regions, respectively. Additional corn samples intended for animal feed from the southern region had a mean total fumonisin level of 1.5 mg/kg and a mean F. verticillioides incidence of 10%. The fumonisin levels in corn from the state of Santa Catarina, Brazil, were similar to the high levels determined in other high esophageal cancer incidence regions of the world.

Topics: Animal Feed; Animals; Brazil; Esophageal Neoplasms; Food Contamination; Fumonisins; Fusarium; Humans; Zea mays