Sydney, July 2 (The Conversation) Coles is recalling two of its homebrand peanut butter products due to concerns about potential contamination with aflatoxin, a toxic chemical linked to liver cancer.
The supermarket chain has issued a recall notice for Coles Smooth Peanut Butter 1kg and Coles Crunchy Peanut Butter 1kg, with a best before date of February 5, 2027. These products were available in supermarkets and online across the country between May 1 and June 30 this year.
According to Australia's food safety authority, consumption of aflatoxin can lead to injury or illness.
What is aflatoxin? How does it enter our food? What risks does it pose?
Understanding Aflatoxin
Aflatoxins are toxic chemicals known as mycotoxins, produced by fungi. The mould-like fungi responsible for producing aflatoxins are part of a large group known as Aspergillus.
These fungi thrive in a variety of environments, such as soils, compost, building surfaces, and on crops and plants, potentially causing infections or poisoning in both humans and animals.
The specific fungi, Aspergillus flavus and Aspergillus parasiticus, known for producing aflatoxins, predominantly thrive in agricultural crops but are also found in soils, decaying food, and compost. They form as spores and extend into networks of microscopic filaments capable of growing on products like grains and nuts.
As these fungi develop, they release various chemicals, including aflatoxins, which can contaminate produce before and after harvest or during processing stages. Aflatoxins are among the most hazardous forms of mycotoxins.
There are different types of aflatoxins which affect various sources: aflatoxins B1, B2, and G1 typically affect contaminated food, G2 impacts crops, and M1 is associated with milk.
High-risk Foods
Crops grown and stored in warm, humid, or moist tropical conditions are at the highest risk, as these conditions encourage the proliferation of toxin-producing moulds.
Foods at high risk include peanuts, corn, and tree nuts (such as brazil nuts, walnuts, and pistachios). The fungi can also grow on grains like wheat, rice, sorghum, and spices such as turmeric, chilli, ginger, and coriander.
If animals consume contaminated crops, their milk and meat can also become sources of contamination.
Internationally, the Joint FAO/WHO Expert Committee on Food Additives is responsible for setting guidelines and monitoring standards for mycotoxins. Meanwhile, aflatoxin contamination in food is relatively rare in Australia, with only a few recalls reported over the past decade.
Why Aflatoxins are Dangerous
Aflatoxins can harm the liver and lead to cancer formation.
Consuming a large amount of contaminated food over a short span can cause aflatoxicosis, an acute poisoning that severely impacts the liver. Symptoms include nausea, vomiting, abdominal pain, and convulsions, which can be life-threatening.
Long-term exposure to smaller quantities can result in liver cancer, birth defects, kidney disease, and compromised immune system function.
Currently, there is no specific treatment for aflatoxin exposure. Management focuses on addressing symptoms and closely monitoring liver health.
Staying Safe
Individuals have limited control over preventing aflatoxins and other mycotoxins in foods, as contamination typically occurs during agricultural production and processing.
It is advisable to store nuts and related products properly to curb mould growth. Utilize well-sealed containers stored in cool, dry conditions.
While freezing and cooking may eliminate fungi, aflatoxin itself can withstand extreme temperatures.
Although it is challenging to detect the fungi visually, it is recommended to avoid visibly mouldy foods and discard any nuts or grains that appear shrivelled or discoloured.
Steps for Concerned Consumers
Coles advises customers to return the affected products to their stores and to contact the customer service hotline for more information at 1800 061 562.
If you are concerned that you may have consumed contaminated peanut butter, it is recommended to consult a healthcare professional. (The Conversation)
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