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Fumonisins incidence in maizeFumonisins incidence in maize stored in family farm cribs in the
C t l R i f th St t fCentral Region of the State of Minas Gerais, Brazil,
Valéria Vieira Queiroz et al.Researcher in Grain Quality AreaResearcher in Grain Quality Area
Embrapa Maize and Sorghum - Brazil2011, June
Introduction
Brazil is the third world largest maize producer
ili l iBrazilian planting area with maize was about 13
million hectares
Which generated an average of 56 million 2010million hectares
(about 32 millions acres)tons of grain maize
Source: CONAB (2011).
Introduction
Maize storageMaize storage
About 80% About 10 % About 10 %
in big storage structures on farms others
Comercial farmers Familiar farmers (subsistence farming)
Target of this work
(subsistence farming)
IntroductionMaize storageMaize storage
About 80%
in big storage structures
• In grains from big and medium farms;g g ;
• Intended to animal feed and human food industries (not for ethanol production);
• Receive good storage practices;
• Efficient insect, fungus and mycotoxin control.
Maize storage
Ab 80%About 80%
in big storage structures
Source: Felipe H. da Silva – Comil Silos.
Maize storage
About 80%
Source: Felipe H da Silva Comil Silos e http://www zll com br/Estrutura aspx
About 80%
in big storage structuresSource: Felipe H. da Silva – Comil Silos e http://www.zll.com.br/Estrutura.aspx
IntroductionMaize storageMaize storage
About 10 %
on farms
• Produced mainly by small farmers (subsistence• Produced mainly by small farmers (subsistence farming);
• Stored in ears with husk;;
• Most for family and livestock consumption;
• Storage conditions are precarious;Target of this
work
Storage conditions are precarious;
• Precarious insect, fungus and mycotoxin control.
Maize storage
About 10 %
on farms
Introduction
Maize and mycotoxinsMaize and mycotoxins
The Brazilian climatic conditions, especially the i l d i i f i dtropical ones and inappropriate farming and storage
practices can provide favorable conditions for fungal h d i d igrowth and mycotoxin production (Kawashima and Soares,
2006).
IntroductionM i d t iMaize and mycotoxins
Maize is a cereal highly susceptible to toxigenic fungi mainly of the Fusarium, Aspergillus and Penicillium genera which produce mycotoxins as fumonisins, aflatoxins, zearalenon and others.(Kawashima and Soares, 2006)
IntroductionF i iFumonisins
Fumonisins constitute a group of carcinogenic metabolites mainly produced by Fusarium verticillioides the mostmainly produced by Fusarium verticillioides, the most common fungus in the world associated with grain maize in the pre‐harvest fase.p
Fumonisins are known to cause several diseases in animals and to induce liver and kidney tumors in rodents and esophageal cancer in humans (Wild and Gong 2010)esophageal cancer in humans (Wild and Gong, 2010).
Introduction
Due to the fact that family farmers use their stored maize to feed their livestock animals and to their own consumption, the aim of this work was to evaluate the fumonisins incidence in maize stored in family farm cribs in the Central Region of the State of Minas
lGerais, in Brazil.
Material and Methods
Table 1 – Farm, farm location (town), cultivated area, planting andharvest date, days in the field and storage typey g yp
Farm Town Cultivatedarea
Plantingdate
Harvestdate Days in the
fieldMaize Crib
field
1 Esmeraldas 1.5 ha 11/30/2008 05/30/2009 181 screen/ wood / masonry
2 Esmeraldas 1 0 ha 10/30/2008 04/30/2009 182 masonry2 Esmeraldas 1.0 ha 10/30/2008 04/30/2009 182 masonry
3 Funilândia ui* ui* ui* ui* masonry / wood
4 Funilândia 3.0 ha 10/30/2008 06/15/2009 228 wood
5 Funilândia 3.0 ha 10/30/2008 05/30/2009 181 masonry
6 Pedro Leopoldo 1.0 ha 11/15/2008 06/15/2009 212 masonry / wood
7 Pedro Leopoldo ui* 10/15/2008 05/30/2009 228 plastic sheet covered
8 Pedro Leopoldo 0.5 ha 10/10/2008 03/30/2009 171 masonry
*ui = Unidentified
9 Pedro Leopoldo 0.3 ha 10/10/2008 03/30/2009 171 masonry
10 Sete Lagoas ui* ui* ui* ui* screen/ wood / masonry
From 0 3 to 3 0 ha From 171 to 228 days*ui = Unidentified From 0.3 to 3.0 ha = 0.74 to 7.41 acres
From 171 to 228 days
1 ‐Masonry/ wood/ screen
2 ‐Masonryy
3 ‐Masonry/ wood
4 ‐Wood
5 ‐Masonry
6 ‐Masonry/ wood
10 ‐Masonry/ wood/ screen
Material and Methods
Sample collectionp
Samples were collected in 4 samplingperiods (every two months): June Augustperiods (every two months): June, August,October and December of 2009.
Material and Methods Sample collection
A b f i ( b t 150) ith h k
Sample collection
A bag of maize ears (about 150) with huskwere collected in the middle and in the four
f th ibcorners of the cribs.
collected in the middle and in the four corners of the cribs
collected in the middle and in the four corners of the cribs
collected in the middle and in the four corners of the cribs
Sample collectionMaterial and Methods
20 ears were randomly selected from the bag and20 ears were randomly selected from the bag and taken to Embrapa where were threshed and grains were stored in the freezer until analysis.y
Material and Methods Mycotoxins analysis
S l ill d h i d d 50 f hSamples were milled, homogenized and 50 g of eachsample were weighted in triplicate and taken to themycotoxins extraction with methanol 80% under agitationmycotoxins extraction with methanol 80% under agitationfor 3 min.
Material and Methods Mycotoxins analysis
The extracts were filtered and fumonisins were purifiedThe extracts were filtered and fumonisins were purifiedwith FumoniTest® immunoafinity column and quantified in afluorometer.
Filtration Mycotoxins DetectionClean up
FluorometerVican SERIE 4
FumoniTest® immunoafinitycolumn: 10 mL of the sample
Results
Fumonisins were detected in all 40 samples at levels ranging from 230 to 6450 μg kg –1 .
In 50% of the samples, fumonisins were detected in high levels, above the limit set by the Europeanin high levels, above the limit set by the European Union
(EU limit = 2000 μg kg –1 ).(EU limit 2000 μg kg ).
Results
6000
7000
5000
6000s
(µg/
kg
3000
4000
nisi
ns le
vel
1000
2000
Fum
on
01 2 3 4 5 6 7 8 9 10
FarmSP 1 SP 2 SP 3 SP 4 MTL(EU)
Figure 1. Total fumonisins levels in maize stored in familiar farm cribs in the Central Region ofMinas Gerais State, Brazil, in four sampling periods (SP).
Results
Table 2. Total mycotoxins* levels in maize stored in family farms cribs in theCentral Region of Minas Gerais State, Brazil
Aflatoxins Ochratoxin Zearalenon FumonisinsFarm µg/ kgMaize Crib Days in the field
1 screen/ wood / masonry 181 0.23 0.52 33.91 19652 masonry 182 1.96 0.00 25.25 22803 masonry / wood ui* 0.00 0.00 15.90 1862.54 wood 228 0 00 0 00 15 95 1563 7
µg/ kg
;4 wood 228 0.00 0.00 15.95 1563.75 masonry 181 0.00 0.00 25.00 1367.56 masonry / wood 212 0.00 0.94 36.88 32007 canvas covered 228 0.00 0.00 27.25 3212.58 masonry 171 0 00 0 00 17 10 1837 5
;
8 masonry 171 0.00 0.00 17.10 1837.59 masonry 171 0.00 0.00 24.00 1096.210 screen/ wood / masonry ui* 0.00 0.13 6.74 5000
Average* 194.25 0.22 0.16 22.80 2338.5EU Li i (UC) 20 00 5 00 100 00 2000 50%
*Average among 4 sampling periods
EU Limits (UC) 20.00 5.00 100.00 2000EU Limits (HC) 75 1000
50%
*ui = Unidentified
e age a o g sa p g pe ods
Results
90
100
60
70
80nc
e (%
)
30
40
50
60
gi P
reva
len
10
20
30
Fun
01 2 3 4 5 6 7 8 9 10
FarmFusarium verticillioides Penicillium Aspergillus flavusFusarium verticillioides Penicillium Aspergillus flavus
Figura 2 ‐ Fungi prevalence in maize stored, in four sampling periods (SP), in family farms cribs in the Central Region of Minas Gerais State, Brazil
ResultsResults
i i d d i ll l• Fumonisins were detected in all 40 samples at levels ranging from 230 to 6450 μg/ kg.
• In 50% of samples, fumonisins were detected in high levels, above the limit set by the g , yEuropean Union (2000 μg/ kg).
• This result was unexpected for us because weThis result was unexpected for us because we believed to find aflatoxins and ochratoxins in these samples not fumonisins that are toxinsthese samples not fumonisins that are toxins produced by field fungus.
Conclusions
• Those farm families may be exposed to thefumonisin and their risk for human health.
• Fumonisins in maize could represent a serious problem in Brazil where Fusarium verticillioidespfinds extremely favourable environmental conditions.
• Pre‐harvest agronomic management can help to achieve the quality and safety standards required.
Practices to reduce mold growth and i d imycotoxin production
• Use of cultivars with greater resistance to the major pathogens that attack the ears; C i d h i l i l f h• Crop rotation to reduce the inoculum potential of pathogens;
• Avoid successive plantings of maize; • Use of healthy seeds; • Prefer cultivars with decumbent ears (who have seen down
ft h i l i l t it )after physiological maturity); • Avoid delay harvest.
Practices to reduce mold growth and i d imycotoxin production
Photo: Jamilton Pereira dos Santos
Introduction Use in familiar farms
Maize is widely used to prepare typical dishes as:
• cakes,
• “pamonha” (sweet dish made with green maize),
• “angu” (salt dish, a kind of porridge made with maize flour or green maize)or green maize),
• “canjiquinha” (a kind of soup made with cracked maize, j q ( p ,vegetables and pork ribs)
Maize cakeMaize cake
S ource: delic iasdavovoteresa.blogspot.comS ource: delic iasdavovoteresa.blogspot.com
Introduction Use in familiar farms
Maize is widely used to prepare typical dishes as:
• cakes,
• “pamonha” (sweet dish made with green maize),
• “angu” (salt dish, a kind of porridge made with maize flour or green maize)or green maize),
• “canjiquinha” (a kind of soup made with cracked maize, j q ( p ,vegetables and pork ribs)
“Pamonha”
Sweet dish made with green maize
Source: mirrajms.blogspot.com Source: exame.abril.com.br
Introduction Use in familiar farms
Maize is widely used to prepare typical dishes as:
• cakes,
• “pamonha” (sweet dish made with green maize),
• “angu” (salt dish, a kind of porridge made with maize flour or green maize)or green maize),
• “canjiquinha” (a kind of soup made with cracked maize, j q ( p ,vegetables and pork ribs)
“Angu”
Salt dish, a kind of porridge made with maize flour
“angu” with chicken and okra
Source: comidasedeliciasdacida.blogspot.comSource: salaecozinha‐adriana.blogspot.com
angu with chicken and okra
Introduction Use in familiar farms
Maize is widely used to prepare typical dishes as:
• cakes,
• “pamonha” (sweet dish made with green maize),
• “angu” (salt dish, a kind of porridge made with maize flour or green maize)or green maize),
• “canjiquinha” (a kind of soup made with cracked maize, j q ( p ,vegetables and pork ribs)
“Canjiquinha”
A kind of soup made with cracked maize, vegetables and pork ribs
Source: jandira.com
Source: arrozfeijao.com.brSource: arrozfeijao.com.br
SSource: acessa.com
