Cereals, Nuts and Seeds: Hazard overview

Legislation Cereals, Nuts and Seeds

Hereby the table about Cereals, Nuts and Seeds legislation;

Regulation	Description
(EC) No 178/2002	General principles and requirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety
(EC) No 852/2004	Food hygiene
(EC) No 396/2005	Maximum residue levels of pesticides in or on certain products
(EC) No 2073/2005	Microbiological criteria for food
(EU) No 1169/2011	Provision of food information to consumers
(EC) No 1881/2006	Setting maximum levels for certain contaminants in foodstuffs

Microbiology

Table 2: Possible pathogens derived from Hazards Pathogens

Product	B. Cereus	Camppylob.	Cl. Bot.	Cl. Perfr	E. Coli 0157	L. Mono	Salmonella	S. Aureus	V. Parahae M.
Cereals, nuts	++	–	–	–	–	–	–	–	–

Table 3 Common microbiological hazards

Genus	Pathogenic species	GR	Form, mobility	O₂	T (C.)	T1 (C.)	pH-O	pH-R	aW	Illness
Bacillus	cereus	+	Rod (3-5 um length 1 um wide) spore forming, mobile	Aerobe (sometimes Fa)	28,35	10,0-48,0	6.0-7,5	4,9-9,3	>0.91	Poisoning (Tox. 1) and infection (Tox. 2)

Possible mycotoxins in Cereals, Nuts and Seeds

Table 4: Possible mycotoxins, derived from the Hazard table Mycotoxins

Mycotoxin (toxin from fungus)	Fungus	Agricultural raw materials and food products	ADI of AWI (ug/kg body weight)	Effects	Legislatory regulations	Comments
Aflatoxin (five species: B1, B2, G1, G2; M1 occurs in milk and comes from B1) and M2 (M1 and M2 are conversion products of Aflatoxin B1, B2 into lactating mammals	Aspergillus flavus Aspergillus parasiticus	Cereals, buckwheat, maize and maize products, cottonseed, peanuts, other types of nuts (pistachio-nuts, walnuts), spices, dried figs, milk (products), sesame seed soy and soy products.		Acute toxic; degradation of liver and kidneys. Chronic: carcinogenic (cancer forming), especially in the liver.	Maximum levels according to Regulation (EC) No 1881/2006	Aflatoxin B 1 is the most common and toxic carcinogen. In milk (products) the most common aflatoxin M 1 formed after that B 1 is broken down. Around 1-3% B 1 is processed in milk to M 1. M 1 is not as poisonous and carcinogenic as B 1. Next to M 1 are other break-down products of B 1 present in milk. Fungus mostly grows during transport and storage in the tropics, mostly characterised by high temperatures (optimum 25 °C: range 8-37) and or high humidity (>83%). In developed countries (VS), aflatoxins are mainly caused during difficult growth seasons (growth stress).
Ochratoxin A&B	Aspergillus Penicillium species	Barley, rye, wheat, rice, maize, peanuts, Brazilian nuts, peppers, Cotton seed, and Cheese.	AWI of toxin A: 0,112 (JECFA, 1990) limit: 10 ug/kg food product. LD 50 (rat, oral) van toxin A: 20 mg/kg		Maximum levels according to Regulation (EC) No 1881/2006	Toxin A is more toxic than B. In the Netherlands, such low amounts found that the risk is perceived as very low and therefore is there no norm. Growth fungus is possible in a temperate climate. Toxin A is inactivated at > 221 °C
Sterigmatocystine	Aspergillus versicolor; Aspergillus ruber; Aspergillus flavus; Penicillium luteum; Aspergillus nidulans, Bipolaris.	Grain, buckwheat, wheat, rice, peanut, soy, cheese, cheese crust, green coffee beans and melting cheese.	No ADI	Acute: Damage to liver, teratogenic. Chronic: mutagenic and carcinogenic.	Maximum levels according to Regulation (EC) No 1881/2006	In the Netherlands, research is conducted on the presence of toxins in grain, buckwheat and soy products. Toxins are not found and therefore is control considered unnecessary.
Ergot alkaloids	Claviceps purpurea; Claviceps paspali	Rye (mainly), wheat, barley, oats.	ADI: 0,001 mg/kg (Human). Medicinal: 0,125 mg/kg	Hallucinations, gangrene. Carcinogenicity is not proved yet.	Maximum levels according to Regulation (EC) No 1881/2006	Europe: last human case was in 1951. It was a common disease (Ergotism). Stiff purple granules encapsulate toxins. Toxin forming already takes place at the agricultural level.
Deoxynivalenol (DON)	Fusarium spp., Fusarium graminearum	Wheat, barley, maize, oats, rye, rice, grain flakes and bran.	ADI Adults: 3 ADI, children: 1,5 (NRC, Canada 1985)	Acute toxic: several effects (such as vomiting and degradation immunity). Possible tetragene. Carcinogenicity is not proven.	Maximum levels according to Regulation (EC) No 1881/2006	The interactions and toxicity are relatively unknown; more research is preferred. Fusarium spp. is found on grains in temperate climates, and its toxins are produced at the agricultural level.
Nivalenol (NIV)	Fusarium tricinctum	Wheat, barley, maize, oats, rye, rice, cereal flakes and bran.			Maximum levels according to Regulation (EC) No 1881/2006	Mostly found next to DON, toxins are produced mainly on the agricultural level.
Fumonisin B1, B2 and B3.	Fusarium moniliforme	Maize and maize products		Possible carcinogenic for the oesophagus and liver.	Maximum levels according to Regulation (EC) No 1881/2006
T2-toxin	Fusarium spp.	Millet, wheat, oats, barley, rye, buckwheat, peanuts, maize and sorghum.		Acute toxic: alimentary toxic aleukia (ATA) → 80% dies. Possible also mutagenic and teratogenic.	Maximum levels according to Regulation (EC) No 1881/2006	The growth of the fungus is stimulated by low temperatures, especially around the freezing point. Hibernating grains on the field is not recommended. Inactivation of toxins happens at temperatures higher than 200 °C. Inactivation of toxin at temperatures higher than 200 °C.
Zearalenon (ZEA)	Fusarium spp., among others: Fusarium graminaerum Fusarium roseum, Fusarium culmorum, Fusarium moniliforme	Maize, sorghum, wheat, barley.		Adverse estrogenic effects on fertility. Probably mutagenic, teratogenic and carcinogenic.	Maximum levels according to Regulation (EC) No 1881/2006	Temperatures stimulate forming of toxins for a long time around the freezing point, and temperature changes from low to moderate temperatures. Fungal growth happens mainly in the field but is also possible during storage. Inactivation of the toxins happens at temperatures higher than 165 °C.
Rubratoxine (A and B)	Penicillium rubrum	Ground, peanuts, legumes, maize, and sunflower seeds.		Acute toxic	Maximum levels according to Regulation (EC) No 1881/2006	Diseases are often found in animals that consume the contaminated animal feed. Inactivation of toxin A happens at temperatures higher than 214 °C and toxin B at temperatures higher than 170 °C.
Yellow-rice-toxins (o.a. citrinin, citreo-viridine)	Penicillium spp. Sometimes Aspergillus spp. Penicillium citrinum and Penicillium veridicatum.	Rice, wheat, barley and peanuts.		Citrinin: LD 50 b for rats, oral = 50 mg/kg.	Maximum levels according to Regulation (EC) No 1881/2006	Citrinin gets inactivated around Temperatures higher than 172 °C; citreoviridin at Temperatures higher than 110 °C. P.Citrinum produces except citrinin, also a yellowish pigment that becomes fluorescent under UV light.

Chemical hazards

Table 5 possible chemical hazards derived from Hazard table chemical hazards

Chemical component	Food product	Legislation	Comments
Cyanide	Unprocessed whole, ground, milled, cracked, chopped apricot kernels placed on the market for the final consumer	Maximum levels according to Regulation (EC) No 1881/2006	Also found in Flaxseed, Cassava, Yam root and Lima beans.