Risk Estimation of Hepatocellular Carcinoma due to Exposure to Aflatoxins in Maize from Yogyakarta, Indonesia

Rahayu, Winiati Pudji; Herawati, Dian; Broto, Wisnu; Indrotristanto, Nugroho; Ambarwati, Santi; Adhi, W.

doi:10.18502/jfqhc.7.1.2451

Cited by 4 publications

(1 citation statement)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…IARC has changed the classification of AFM 1 from group 2B to group 1 (carcinogenic to humans) (IARC, 2002;CAST, 2003). Exposure to AFB 1 in raw materials has been linked to the occurrence of liver cancer in Yogyakarta, Indonesia (Rahayu et al, 2020). Like other mycotoxins, AFM 1 is thermostable, thus can resist thermal treatment/processing and remain in several milk products such as pasteurised, powdered, and infant milk (Galvano et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Aflatoxin M1 reduction by microorganisms isolated from kefir grains

Adriansyah¹,

Rahayu²,

Kusumaningrum³

et al. 2022

IFRJ

View full text Add to dashboard Cite

Aflatoxin M1 (AFM1) is a mycotoxin that often contaminates milk. Like other mycotoxins, it is thermostable and potentially carcinogenic. The present work was carried out to evaluate the ability of microorganisms isolated from Indonesian kefir grains to reduce AFM1 in contaminated phosphate buffer saline (PBS). Fourteen isolates of lactic acid bacteria, both aerobic (LAE) and anaerobic (LAN), and nine isolates of yeast (YEA) were used. The significantly highest AFM1 reduction percentage was shown by the isolate LAE7 (29.3 ± 0.6%) after 4 h incubation. DNA sequencing of LAE7 and YEA2 isolates showed that these isolates had homology (level of similarity) with species of Lactobacillus kefiri strain A/K and Saccharomyces cerevisiae NRRL Y-12632, respectively. The present work proved that isolates from Indonesian kefir grains could reduce AFM1 and have the potential for practical use.

show abstract

Section: Introductionmentioning

confidence: 99%

Aflatoxin M1 reduction by microorganisms isolated from kefir grains

Adriansyah¹,

Rahayu²,

Kusumaningrum³

et al. 2022

IFRJ

View full text Add to dashboard Cite

show abstract

Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review

Balan,

Dhaulaniya,

Kumar

et al. 2024

Food Safety and Health

View full text Add to dashboard Cite

Mycotoxins are secondary metabolites produced by a variety of fungal and mold species. One of the mycotoxin families that is often regarded as the most concerned one in human and animal feeds, is aflatoxin. Aflatoxins produced by Aspergillus species are very toxic and cause significant contamination of food supplies, resulting in serious health repercussions including carcinogenicity. To date, several regulations on aflatoxin permissible level limits have been established in a number of nations. Based on government guidelines and restrictions, consumers and food producers anticipate that aflatoxin contamination in food should not negatively impact human and animal health. Aflatoxin contamination of food commodities poses a consequential risk to humans and is also associated with substantial financial losses. Conventional mycotoxin reduction strategies involve both preventative and decontamination approaches. The present review gives an update on recent research on conventional approaches, including pre‐ and post‐harvest procedures that could potentially be used to decontaminate aflatoxin. Additionally, the current study delves into the source of contamination, global occurrence, impact on human health, and management strategies to assure food security and safety.

show abstract