5 replies to this topic

[Indy]

Dear All

I have problem in our site.
lately our factory received some of Spices raw material with high contents of aflatoxin, It's impossible to reject all of those raw materials meanwhile we have to process all of them to reach our shipment schedule.
1. How to eliminate the aflatoxin contents in spices? (at least to reduce them)

We tried to mix them with the same material with lower aflatoxin contents, but we have alot of WIP because of still much of high aflatoxin in our product.

2. Is it possible to eliminate chemical hazard of aflatoxin contents from Hazard Analysis Table also from HACCP plan?

Because some of our buyers ignore the aflatoxin contents in the product.

I need the advises...

Regards
Indy

[KTD]

Dear Indy -

1) Aflatoxin is one of, if not the most, potent carcinogens known - using contaminated raw materials endangers your customers and possibly your employees (depending on your process)
2) There is no economically viable way to decontaminate food - it can sometimes be destroyed with ammonia, but that also destroys the product quality
3) I do not know the human food safety rules where you are, but in the US, it is not allowed to take adulterated product and make it 'safe' by diluting it with more product. It sounds like you are just expanding the amount of contaminated WIP at this point in time...
4) If your HACCP team has determined that aflatoxin presents a food safety hazard, you cannot decide to ignore that just because it interfers with your business plan - your buyers must be trained and held accountable.
5) It would seem that the right course of action is to stop, redirect the products to animal feed (if allowed), clean your facility, and obtain clean raw materials

Keith

[moskito]

Hi,

in Europe it is not allowed to dilute toxins !!! And I think this is a general rule worldwide.
I don't know a method for destruction of afla in such matrix.
Elimination at the origin (handling) and selection before collection is the only way to control aflas.

Moskito

Dear All

I have problem in our site.
lately our factory received some of Spices raw material with high contents of aflatoxin, It's impossible to reject all of those raw materials meanwhile we have to process all of them to reach our shipment schedule.
1. How to eliminate the aflatoxin contents in spices? (at least to reduce them)

We tried to mix them with the same material with lower aflatoxin contents, but we have alot of WIP because of still much of high aflatoxin in our product.

2. Is it possible to eliminate chemical hazard of aflatoxin contents from Hazard Analysis Table also from HACCP plan?

Because some of our buyers ignore the aflatoxin contents in the product.

I need the advises...

Regards
Indy

[Tony-C]

Dear All

lately our factory received some of Spices raw material with high contents of aflatoxin, It's impossible to reject all of those raw materials
I need the advises...

Regards
Indy

Hi Indy,

Seems like your company is playing Russian Roulette.

Why is it impossible to reject? Do you not have an agreed specifications?

Link to EU info here http://www.efsa.euro.../aflatoxins.htm

Regards

Tony

[cindersfella]

What is the standing times for opened Coconut cream/butter before it is thrown away .Pls

[cindersfella]

HACCP is a self regulated program which is worked out to present the best product to the market , taking into consideration all the hazard s involved within each product, you can ignore your own analysis of the issues , but! the final issue is ! will you be held accountable if the product you sell causes severe illness or death, and you ignored that analysis.

Dear All

I have problem in our site.
lately our factory received some of Spices raw material with high contents of aflatoxin, It's impossible to reject all of those raw materials meanwhile we have to process all of them to reach our shipment schedule.
1. How to eliminate the aflatoxin contents in spices? (at least to reduce them)

We tried to mix them with the same material with lower aflatoxin contents, but we have alot of WIP because of still much of high aflatoxin in our product.

2. Is it possible to eliminate chemical hazard of aflatoxin contents from Hazard Analysis Table also from HACCP plan?

Because some of our buyers ignore the aflatoxin contents in the product.

I need the advises...

Regards
Indy