Our Testing and Mitigation Measures for Aflatoxin

As a food brand committed to quality and safety, we take control of aflatoxin extremely seriously. We implement all general industry precautions to protect our consumers and ensure the safety of our maize products. Here’s how we manage aflatoxin risk for our brands:

• In-House Quality Lab: We have a dedicated in-house laboratory equipped to test both maize and wheat. Our lab can rapidly analyze aflatoxin levels in grain and finished products, as well as other quality parameters, such as grain color, ash content, and moisture level. Monitoring moisture helps us verify that our grain is sufficiently dry (which prevents mold growth), and checking ash and color ensures there are no unusual impurities or discoloration that might indicate poor quality or contamination.
  
• Multiple Testing Points: We don’t rely on a single test – we perform multiple tests at different stages for added assurance. For example, when a new shipment of maize arrives, our team draws samples from every single sack of maize and tests for aflatoxin. Only if it passes these tests do we accept the shipment for use. Then, during processing, we may test intermediary lots or blends of grain to catch any potential issue early. Finally, we test the finished maize product before it is released for packaging. By testing two or three times throughout the process, we significantly reduce the chance of a “hotspot” of aflatoxin going undetected. This frequent sampling and testing approach aligns with expert recommendations to counter the patchy distribution of aflatoxin in grain lots.
  
• External Verification: To bolster our in-house testing, we periodically send samples to accredited independent laboratories for verification. These third-party labs use highly sensitive methods to confirm that our products are well below the regulatory limits for aflatoxin. Using external labs as a cross-check provides an additional layer of confidence for us and our consumers, ensuring that our results are accurate and unbiased.
  
• Preventive Supply Chain Management: Upstream of our mill, we work closely with our grain suppliers to ensure they follow best practices for aflatoxin control. We select suppliers who have a proven track record of proper drying and storage. By setting these high standards for incoming raw materials, we establish a robust initial barrier against contamination. Additionally, if there are seasonal or regional risks (for instance, if we know a particular harvest season had drought conditions known to elevate aflatoxin risk), we heighten our vigilance, increasing the frequency of testing and being even more selective about sourcing in those times.
  
• Continuous Improvement: Food safety threats, such as aflatoxin, are not static; therefore, neither are our protocols. We continuously update our testing methods. Our staff undergo regular training on food safety and mycotoxin awareness. We also stay informed about industry innovations that could further reduce the risk of aflatoxin. By staying proactive and informed, we aim not only to meet but also to exceed regulatory requirements, ensuring an extra margin of safety.

Through these comprehensive measures, we ensure that every product that reaches our consumers is safe, wholesome, and free from harmful levels of aflatoxin. In the rare event that any test even hints at a problem, we have protocols in place to halt production, isolate the affected batch, and conduct a thorough investigation. Our consumers’ health is paramount, and our multi-layered aflatoxin control strategy reflects our deep commitment to food safety.

What Is Aflatoxin in Maize?

Aflatoxin is a naturally occurring poison produced by certain molds (fungi) that commonly grow on maize and other crops. The primary culprits are Aspergillus flavus and Aspergillus parasiticus, which thrive in warm, humid conditions or where grain is stored with high moisture content. Importantly, aflatoxin is colorless, odorless, and tasteless, making it very difficult to detect in food without specialized testing. Even a few contaminated kernels (as few as 2 in 10,000) can potentially spoil an entire batch of maize product by raising toxin levels above safe limits. Because of this, aflatoxin contamination in maize is taken very seriously as a food safety hazard worldwide.

Why Is Aflatoxin Dangerous?

Aflatoxin is one of the most potent natural toxins known in food. Long-term exposure to even tiny amounts can cause serious health issues, including an increased risk of liver cancer. In fact, aflatoxin is estimated to be responsible for up to 155,000 cases of liver cancer each year globally. Young children are especially vulnerable. Chronic dietary exposure to aflatoxin has been linked to growth stunting and developmental delays in children. Aflatoxin can also weaken the immune system and, at high doses, cause acute poisoning (aflatoxicosis) that damages the liver. For example, a severe aflatoxin outbreak in Kenya in 2004 caused aflatoxin poisoning in hundreds of people and led to 125 deaths due to heavily contaminated maize.

How Maize Gets Contaminated by Aflatoxin

Aflatoxin contamination can occur on the farm, during storage, or at a later stage in the supply chain. Drought and high heat, insect damage to kernels, or poor soil nutrition can all weaken the maize, allowing Aspergillus fungi to invade and produce aflatoxin. The problem can worsen if harvest is delayed or if wet conditions occur during harvest time, providing fungi with more opportunities to grow.

Notably, moldy or damaged kernels tend to have the highest toxin levels, whereas well-formed, intact kernels are less often contaminated. However, appearances can be deceiving – corn that looks perfectly fine can still contain aflatoxin, as the toxin has no color or odor, and some infected kernels may show no visible mold.

Another key point is that aflatoxin is highly stable under typical food processing conditions. Unlike bacteria, aflatoxin is not destroyed by cooking or boiling. The toxins can survive heat treatments, such as baking or frying, so contaminated grain will carry the toxin into finished products. This means the only effective way to protect consumers is to prevent or minimize the toxin at each step of the supply chain, rather than hoping to “kill” it later. At every stage, from the farm to the mill and the final food product, checks must be in place to keep aflatoxin levels as low as possible.

Conclusion

Aflatoxin in maize is a serious concern, but it can be managed effectively when proper precautions are taken. Understanding what aflatoxin is and why it’s dangerous helps all of us – from farmers to millers to consumers – stay vigilant. The maize supply chain employs a range of checks and balances to prevent this toxin from entering our food. Modern testing and quality control ensure that reputable brands do not allow unsafe products to reach the market. As highlighted, our brand goes above and beyond in these efforts, utilizing in-house and external tests, as well as stringent handling practices, to ensure the maize products you enjoy are safe.