2008, Volume XII, Issue 1

News From International Agencies

Spring 2007 meetings of the Codex Committee on Contaminants in Food (CCCF) and the Joint FAO/WHO Expert Committee for Food Additives (JECFA) featured wide-ranging discussions on current and proposed mycotoxin limits. The April 16–20, 2007, CCCF meeting in Beijing, China, marked that organization’s first official gathering since the July 2006 division of the Codex Committee on Food Additives and Contaminants (CCFAC) into separate committees on contaminants and food additives. Several major issues raised during the CCCF discussions were subsequently addressed by JEFCA at its 68th meeting, June 19–28, 2007, in Geneva, Switzerland.

During the Beijing discussions of aflatoxin limits, the CCCF agreed to hold draft maximum levels for total aflatoxins at 15 μg/kg for almonds, hazelnuts, and pistachios destined for processing and at 8 μg/kg for ready-to-eat almonds, hazelnuts, and pistachios. EU members noted that the current
discussion paper failed to provide a basis for establishing“as low as reasonably achievable” aflatoxin levels in these tree nuts. The CCCF requested updated occurrence data from nut-producing countries to help members determine whether good agricultural practices would substantially reduce contamination levels. Plans were made to resume discussion of the proposed limits pending JEFCA’s opinion on the effects of higher limits on human exposure.

In their responses to the CCCF discussion paper on aflatoxins in Brazil nuts, EU delegates raised strong objections to a proposed maximum limit of 20μg/kg,n oting the lack of evidence indicating this level is the lowest one that can be reasonably achieved. EUmember states also requested
data clarifying the effect of shelling on aflatoxin levels in the Brazil nut kernel, as well as occurrence data collected after recommended control measures have been implemented.

A code practice for controlling aflatoxin contamination in dried figs was the subject of another discussion paper presented at the Beijing meeting. Prepared by a Turkish working group, the paper identified the fig’s high sugar content and thin skin as the major reasons for its high
susceptibility to fungal infection and aflatoxin formation, both on the skin and inside the fruit. The paper further noted that figs can become infected during ripening and shriveling on the tree, as well as after the fig falls to the ground and during drying. Among the control measures proposed were
UV-screening and quality checks for contaminated and damaged figs before processing, as well as compliance with proper storage and transportation procedures. In conclusion, the paper recommended adopting the good practices currently used in Turkey as a basis for a Codex code of practice and that the drafting committee include representatives from fig-producing countries. The CCCF agreed that until a code of good practice is in place,
consideration of maximum level for aflatoxins in dried figs would be premature.

In its June opinion on maximum aflatoxin levels for almonds, hazelnuts, pistachios, Brazil nuts, and dried figs, JEFCA reiterated the importance of reducing aflatoxin exposure as a public health goal. JEFCA noted, however, that these foodstuffs contribute less than 5 percent of the total
dietary intake of aflatoxins in all but 5 of the 13 populations currently under study by the Global Environment Monitoring System– Food Contamination Monitoring and Assessment Program (GEMS/Food). Furthermore, the data from producing countries identify pistachios as the
sole sourceof elevated aflatoxin exposure rates. Thus, JEFCA concluded that even the highest proposed levels (i.e., 20 μg/kg) for these foodstuffs would not significantly raise the total aflatoxin exposure for these populations.
http://www.fao.org/ag/agn/agns/jecfa_new_en.asp

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