Estimated cancers/year due to peanut and peanut … enting-enting kacang, rempeyek kacang, tahu telor, otak-otak, nasi uduk, etc. • Check the indonesian food recipes How big the

Estimated cancers/year due to peanut and peanut sauce consumption*

HBsAg prevalence in Indonesia 10% (3.4-20.3%)It assumes that 10% of the population carries the hepatitis B virus.

Potency: 0.01 x 90% + 0.3 x 10% = 0.039 cancers per year/100 000 people per ng aflatoxin B1/kg body weight per day

3.2 ng/kg bw per day x 0.039 cancers/year per 100,000 populationper ng aflatoxin/kg bw per day = 0.1248 cancers/year per 100,000people.

Estimated cancers/year in Indonesia222.192.000 people/100.000 people x 0.1248 = 227 persons

Lower estimate?

* Peanut sauce: pecel/gado-gado/ketoprak, food consumption data 2007; average body weight 60kg; 50 g peanuts per portion

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Peanuts and peanut-based products?

• Peanuts• Pecel• Gado-gado• Karedok• Ketoprak• Sate (chicken)• Sate (lamb/goat)• Batagor• Siomay• Peanut butter• Others: gula kacang, enting-enting

gepuk, enting-enting kacang, rempeyek kacang, tahu telor, otak-otak, nasi uduk, etc.

• Check the indonesian food recipes

• Peanuts• Pecel• Gado-gado• Karedok• Ketoprak• Sate (chicken)• Sate (lamb/goat)• Batagor• Siomay• Peanut butter• Others: gula kacang, enting-enting

gepuk, enting-enting kacang, rempeyek kacang, tahu telor, otak-otak, nasi uduk, etc.

• Check the indonesian food recipes

How big the portion?How much the consumption? How often?Who is the consumer?What is the level of aflatoxin?

Food recipe database

More than I thought

How about other products that might contain aflatoxin?

• Corn• Rice• Wheat• Oilseeds• Spices• Tree nuts (e.g. coconut)• Milk• Dried products• Etc

• Corn• Rice• Wheat• Oilseeds• Spices• Tree nuts (e.g. coconut)• Milk• Dried products• Etc

How big the portion?How much the consumption? How often?Who is the consumer?What is the level of aflatoxin?

I have other foods that might contain aflatoxin

We should include them

beside peanut products

Uncertainty in the estimates of cancer risk due to aflatoxin

• Dietary intake data? We should include other peanut based products

• Use of average body weight. At present study we use 60 kg. It might be lower than this weight

• Other foods that might contain low aflatoxin, but give more exposure due to high intake of the foods?

• Range of aflatoxin level in suspected foods?• Prevalence of Hepatitis B in Indonesia? Many

versions

Aflatoxin control should include all stakeholders

B1

M1

Aflatoxin M1, the hydroxylated metabolite ofB1, has a potency approximately one order of magnitude less than that of B1.

On farmOn farm

Pre-harvestPre-harvest

HarvestHarvest

Post harvestPost harvest

ConsumptionConsumption

• Think about consequence, exposure and probability

• Aflatoxin control should be food chain approach

• Considering risk factors for aflatoxin production (e.g. temperature, moisture, humidity) for management strategies throughout the food chain.

• Standard setting should be achievable• Think a priority • Need awareness raising

to build a commitment• Strengthening a partnership

AFLATOXIN CONTROL: Risk based approach

REGULATION

Regulation should be food chain approach and not fragmented

On farmOn farm

Pre-harvestPre-harvest

HarvestHarvest

Post harvestPost harvest

ConsumptionConsumptionFood safety objective?Performace objective throughout food chain?PC, PrC, MC?

Primary Production

Primary Production

ManufacturesManufactures

TransportTransport

RetailRetail

CookingCooking

ConsumptionConsumption

Performance criteria

Control measures

Performance objective?

Performance objective?

Food safety objective

ExposurePublic health burden?

MPL for aflatoxin at consumption level in

Indonesia30 (µ/kg (Total)

20 (µ/kg (B1)

Can we achieve the standard (FSO)?

StorageStorage

Consumption of aflatoxin containing food

Codex ML Aflatoxin exposure

Estimated cancer level

Epidemiological data: Prevalence of Hepatitis B

National ML Aflatoxin exposure

Estimated cancer level

Assess your standard and food control for the estimated cancer level*

Monitored level Aflatoxin exposure

Estimated cancer level

*A need for a sound scientific assessment of the impact of aflatoxin levels in foods on human health

Intervention and management option should be based on the risk assessment

throughout the food chain*

Ho – Ʃ R + Ʃ I ≤ Po or FSO

Hazard level at initial step

Reduction when applicable

Increase (growth and

toxin production)

Level at step in the food chain

Level at consumption level

On farmOn farm

Pre-harvestPre-harvest

HarvestHarvest

Post harvestPost harvest

ConsumptionConsumption

*Adapted from ICMSF (2002)