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Dietary Exposure Assessment for Aflatoxin B1 from Processed Peanut Products in Municipality of Bogor
Researcher : O. S. Dharmaputra, S. Ambarwati, I. Retnowati
Published : 2009
Group :Microorganism
Full Report : Special request
Abstract :
The research on dietary exposure assessment for aflatoxin  B1 from processed peanut products in Municipality of Bogor was carried out. The objective of this study was to determine the contents of aflatoxin B1 in processed peanut products at retail levels, and to obtain information whether there is a risk to public health caused by the consumption of processed peanut products contaminated by aflatoxin B1. Survey of  processed peanut product consumption was carried out by interviewing each respondent using a questionnaire of weekly processed peanut product consumption. Sampling of processed peanut products was conducted at the locations where the respondents obtained processed peanut products. The number of  roasted  peanuts,  flour-coated  peanuts and pecel or gado-gado sauces samples were 33, respectively, while the number of siomay dan sate sauces samples were 18 and 12, respectively. The total number of processed peanut products samples was 129. Aflatoxin B1 content was analyzed using Thin Layer Chromatography method. Dietary exposure assessment for aflatoxin B1 in kecamatan Bogor Tengah was calculated using aflatoxin B1 concentration data and food consumption data. 

The mean of highest number of processed peanut product consumption, either in child or adult respondents was  pecel or gado-gado, i.e. 0.0110 kg/day and 0.0149 kg/day.

Persentage of samples contaminated by aflatoxin B1 and the mean of the highest aflatoxin B1 content were roasted peanuts, they were  42% of 33 samples and 43.2 µg/kg, respectively, followed by flour-coated peanuts  (30% of 33 samples and 34.3 µg/kg), and pecel or gado-gado (21% of 33 samples and 17.1 µg/kg). Percentage of samples contaminated by aflatoxin B1 and the mean of aflatoxin B1 content in siomay sauce were relatively low  (11% of 18 samples and 4.4  µg/kg), while the percentage of sate sauce samples contaminated by aflatoxin B1 was relatively low, i.e.  17% of 12 samples, but the mean of their aflatoxin B1 contents was relatively high, i.e. 23.2 µg/kg.

From the five processed peanut products, the highest and the lowest of dietary intake of aflatoxin B1 were roasted peanuts and siomay sauce, respectively, either on child or adult respondent. Dietary exposure for  aflatoxin  B1 of roasted peanuts, flour-coated peanuts,   pecel or  gado-gado sauce, siomay   and sate sauces,  on child respondents were 10.8, 3.2, 5.8, 0.7 and 4.8 (ng/kg body weight/day), respectively; and on adult respondents  7.7, 1.7, 4.5, 0.6 and 2.6 (ng/kg body weight/day), respectively. 

Based on the potency value of 0.3 cancers per year per 100,000 population per ng aflatoxin per kg body weight for hepatitis B positive individuals, while the potency value for the non-hepatitis B population was 0.01 cancers per year per 100,000 population per ng aflatoxin per kg body weight, it was assumed that the potency of cancers caused by aflatoxin contamination in the five processed peanut products in this study, on child respondents for hepatitis B positive individuals was between 0.21 - 3.24  cancers per year  per 100,000 population per ng aflatoxin B1 per kg body weight; and for the non-hepatitis B individuals was between 0.007 -  0.108 cancers per year  per 100,000 population  per ng aflatoxin B1 per kg body weight. While on adult respondents for hepatitis B positive individuals was between 0.18 - 2.31 cancers per year per 100,000 population per ng aflatoxin B1 per kg body weight;  0.005 - 0.077 cancers  per year per 100,000 population  per ng aflatoxin B1 per kg body weight for the non-hepatitis B individuals.