Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea

• Published in: Journal of hazardous materials Vol. 424; no. Pt C; p. 127576
• Main Authors: Lee, Sang Yoo, Woo, So Young, Tian, Fei, Jeong, A.-Yeong, Park, Su Been, Chun, Hyang Sook
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15-02-2022
• Subjects: Aflatoxin; Aflatoxins - analysis; Contamination characteristics; Fermented Foods; Fermented soybean food; Food Contamination - analysis; Glycine max; Homemade; Margin of exposure; Republic of Korea; Risk Assessment; Republic of Korea; LOD; MOE; RSD; IUPAC; Contamination characteristics; IARC; UB; EFSA; LOQ; PHRED; LB; Fermented soybean food; HPLC; Aflatoxin; Homemade; Margin of exposure
• ISSN: 0304-3894; 1873-3336
• DOI: 10.1016/j.jhazmat.2021.127576

Soybean paste is manufactured through microbial fermentation and may become contaminated with aflatoxins. Herein, we conducted nationwide large-scale monitoring (n = 1436) over three years (2018–2020) to investigate aflatoxin levels according to geographic, demographic, manufacturing, quality factors, and risk characteristics of homemade soybean paste produced through fermentation. The mean level of total aflatoxins was 5.88 μg/kg (range, 0.01–281.92), with the most common contaminating type being the B type. Aflatoxin levels significantly differed according to the region, age of the manufacturer, type of starter used, and the amino-type nitrogen content and pH of the homemade soybean paste (p < 0.05). Aflatoxin levels was significantly higher when starters were manufactured using the traditional method (inoculation with a naturally occurring strain in the surrounding environment). The aflatoxin exposure level estimated through the average intake of homemade soybean paste in all age groups was 0.1012 ng/kg body weight/day. The risk assessment for the genotoxic and carcinogenic potential of aflatoxins using the margin of exposure approach revealed values of 3705–3954 for average intake of homemade soybean paste, indicating public health concern. These results suggest that follow-up studies and safety management strategies are needed to reduce aflatoxin levels in homemade soybean paste.
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•Fermented soybean food has excellent nutritional value.•Traditional soybean paste is manufactured using microbes in the environment.•Contamination and risk characteristics of homemade soybean paste were evaluated.•Aflatoxin level was higher when starters were prepared with the traditional method.•Safety management is needed to reduce aflatoxin levels in homemade soybean paste.