Journal
JOURNAL OF HAZARDOUS MATERIALS
Volume 424, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jhazmat.2021.127576
Keywords
Aflatoxin; Fermented soybean food; Homemade; Contamination characteristics; Margin of exposure
Categories
Funding
- National Institute of Food and Drug Safety Evaluation [18162KFDA023, 20162KFDA007]
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A nationwide large-scale monitoring was conducted to investigate aflatoxin levels in homemade soybean paste, revealing significant differences based on geographic, demographic, manufacturing, and quality factors. A higher level of aflatoxins was found when starters were manufactured using traditional methods. The estimated aflatoxin exposure level through average intake may pose a public health concern.
Soybean paste is manufactured through microbial fermentation and may become contaminated with aflatoxins. Herein, we conducted nationwide large-scale monitoring (n = 1436) over three years (2018-2020) to investigate aflatoxin levels according to geographic, demographic, manufacturing, quality factors, and risk characteristics of homemade soybean paste produced through fermentation. The mean level of total aflatoxins was 5.88 mu g/kg (range, 0.01-281.92), with the most common contaminating type being the B type. Aflatoxin levels significantly differed according to the region, age of the manufacturer, type of starter used, and the amino-type nitrogen content and pH of the homemade soybean paste (p < 0.05). Aflatoxin levels was significantly higher when starters were manufactured using the traditional method (inoculation with a naturally occurring strain in the surrounding environment). The aflatoxin exposure level estimated through the average intake of homemade soybean paste in all age groups was 0.1012 ng/kg body weight/day. The risk assessment for the genotoxic and carcinogenic potential of aflatoxins using the margin of exposure approach revealed values of 3705-3954 for average intake of homemade soybean paste, indicating public health concern. These results suggest that follow-up studies and safety management strategies are needed to reduce aflatoxin levels in homemade soybean paste.
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