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Understanding and Preventing Food Contamination by Mycotoxins in Indonesia

Learn about the dangers of fungal contamination in food due to mycotoxins in Indonesia, a tropical country with high humidity and warm temperatures ideal for fungal growth. Mycotoxins are toxic chemical compounds produced by fungi that can have acute or long-term health effects, including cancer, immunity loss, teratogenicity, and embryotoxicity. Five main groups of mycotoxins can contaminate various plant crops through factors like storage, processing, and environmental conditions. Explore the route of mycotoxin contamination in food, from fungal growth during growth to spoilage fungi affecting meat products and various crop types like rice and pepper. Take steps to raise awareness, improve cultivation and harvesting methods, and provide adequate drying equipment to reduce fungal contamination and mycotoxin risks.

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Understanding and Preventing Food Contamination by Mycotoxins in Indonesia

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  1. CEMARAN JAMUR PADA PANGAN

  2. Mengapa penting? INDONESIA negara tropis Kelembaban tinggi (RH > 78%) Suhu hangat ( 25 - 320C) Ideal untuk pertumbuhan jamur kerusakan pangan cemaran mikotoksin tahan thd faktor karsinogenik pengolahan embritoxic toksisitas akut

  3. MIKOTOKSIN Mikotoksin adalah senyawa kimia beracun yang dihasilkan oleh jamur Pengaruh pada kesehatan : bisa akut, memunculkan penyakit secara cepat atau bersifat jangka panjang ( bersifat karsinogenik  kanker ; kehilangan imunitas tubuh, teratogenic dan embryotoxic) Ada 5 (lima) kelompok mikotoksin yang sering terdapat pada pangan: 1. kelompok Aflatoksin 2. kelompok Fumonisin 3. Deoxynivalenol / nivalenol (DON) 4. Zearalenone 5. Ochratoxin

  4. KEBERADAAN KE LIMA MIKOTOKSIN PADA PANGAN

  5. PLANT CROP Fungal growth & toxin production Insect bird & rodent damage Agricultural biocides Microbial interaction HARVEST Intrinsic factors Extrinsic factors Environmental condition STORAGE Fungal growth & toxin production Other component plant origin PROCESSING spices, herbs (resistant?) Feed for animals Processed foodsMeat & milk Waste / by products HUMAN SIMPLIFIED DIAGRAM THE ROUTE OF MYCOTOXINS CONTAMINATION IN FOOD (Sardjono,2003)

  6. Moulding of cereals/plants** during growth / storage animal feed*feed components** (by-products from the food industries) swine ruminant poultry meat and edible tissue** Other component**: MEAT PROCESSING . other component of plant origin . spices and herbs . other component of plant origin . coloring agents of fungal origin Contamination with toxigenic fungi** undesired moulding fungal starter cultures MEAT PRODUCTS CONTAMINATION OF MEAT & MEAT PRODUCS WITH MYCOTOXIN

  7. MYCOTOXIGENIC FUNGI Aspergillus flavus (98%) A. fumigatus (3%) A. ochraceus (4%) P. citrinum (55%) F. semitectum (14%) FIELD FUNGI : A. tereus (4%) A. versicolor (7) Fusarium equiseti (7%) F. longipes (13%) F. solani (5%) Nigrosora oryzae (4%) Rhizopus oryzae (75%) SPOILAGE FUNGI Aspergillus niger (80%) A. tamarii (38%) A. wentii (7%) E. chevalieri (63%) E. rubrum (62%) Chaetomium globusum (5%) P. funiculosum (4%)

  8. FIELD FUNGI : Curvularia fallax (7) C. pallescens (6) Lasiodiplodia theobroma (38) Nigrospora oryzae (11) Penicillium funiculosum(5) P. oxalicum (10) Rhizopus oryzae (33) R. stolonifer (6) SPOILAGE FUNGI Aspergillus candidus (5) A. niger (65) A.tamarii (21) A. wentii (10) Chaetomium funicola (9) C. globusum (11) Eurotium chevalieri (48) E. rubrum (54) E. repens (5) Trichoderma harzianum(6) MYCOTOXIGENIC FUNGI A. flavus (80) Fusarium moniliforme(73) F. semitectum (34) F. proliferatum (7) Penicillium citrinum (45)

  9. FIELD FUNGI A. penicilloides (4) A. restrictus (29) Cladosporium spp (17) Curvularia geniculata (7) C. verruculosa (8) Lasiodiplodia theobromae (25) Nigrosora oryzae (13) Rhizopus oryzae (13) • SPOILAGE FUNGI • Aspergillus candidus (10) • niger (35) • A. restrictus (29) • A.tamarii (15) • A. wentii (10) • Chaetomium funicola (23) • C. globusum (35) • Eurotium amstelodami (13) • E. chevalieri (19) • E. rubrum (60) • Phoma spp (25) MYCOTOXIGENIC FUNGI Aspergillus flavus (81) F. semitectum (46) P. citrinum (23)

  10. KEMIRI (Aleurities mollucana) FIELD FUNGI : Absidia corymbifera (16) Nigrosora oryzae (21) Rhizopus oryzae (32) R. stolonifer (37) Syncephalastrum racemosum (16) SPOILAGE FUNGI Aspergillus niger (84) A. tamarii (32) A. wentii (37) E. chevalieri (26) E. rubrum (89) Chaetomium globusum (37) P. aethiopicum (16) MYCOTOXIGENIC FUNGI Aspergillus flavus (95) A. versicolor (21) P. citrinum (53) F. semitectum (14%)

  11. FIELD FUNGI : Bipolaris maydis (14) B. oryzae (23) Cladosporium cladosporoides (11) Curvularia geniculata (14) C. verruculosa (14) Nigrosora oryzae (37) Phoma spp (23) Trichoconiella padwickii (13) • SPOILAGE FUNGI • niger (17) • A.tamarii (17) • Eurotium chevalieri (11) • E. rubrum (17) MYCOTOXIGENIC FUNGI Aspergillus flavus (80) F. semitectum (63 P. citrinum (23) P. oxalicum (17) PADDY RICE FIELD FUNGI : Alternaria longissima (4) Cladosporium cladosporoides (6) Curvularia geniculata (4) Nigrosora oryzae (4) Trichoconiella padwickii (17) • SPOILAGE FUNGI • niger (6) • A. sydowii (4) • Eurotium chevalieri (18) • E. rubrum (16) MYCOTOXIGENIC FUNGI Aspergillus flavus (34) A. fumigatus (9) A. versicolor (6) F. semitectum (4) P. citrinum (16) P. islandicum (5) MILLED RICE

  12. PEPPER FIELD FUNGI Paecilomyces variotii (40) MYCOTOXIGENIC FUNGI Aspergillus flavus (90) A. versicolor (70) P. citrinum (50) • SPOILAGE FUNGI • niger (60) • A.tamarii (90) • A. sydowii (80) • Emericella • nidulans (35) • Eurotium chevalieri (70)

  13. CEMARAN MIKOTOKSIN MENGKHAWATIRKAN?? CEMARAN JAMUR PENGHASIL MIKOTOKSIN CUKUP BESAR LANGKAH-LANGKAH YANG PERLU DIAMBIL • MENINGKATKAN KESADARAN MASYARAKAT AKAN BAHAYA YG DITIMBULKAN OLEH MIKOTOKSIN • PERBAIKAN METODA BUDIDAYA UNTUK MENGURANGI CEMARAN JAMUR DI LAPANGAN • PERBAIKAN METODA PANEN DAN PASCA PANEN, DENGAN MENYEDIAKAN ALAT PENGERING YANG MEMADAI DAN TEKNIK PENYIMPANAN YANG BENAR • PENGEMBANGAN PROSES PENGOLAHAN UNTUK DETOKSIFIKASI MIKOTOKSIN DALAM BAHAN MENTAH, BAIK SECARA KIMIAWI MAUPUN BIOLOGIS MELALUI PROSES FERMENTASI

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