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Krema Products Company generously contributes 5% of all the profits from the sales of Buckeye Crunch to support the cancer research efforts at The Ohio State Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute.
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Many agricultural commodities are vulnerable to attack by a group of fungi that are able to produce toxic metabolites called mycotoxins. Among various mycotoxins, aflatoxins have assumed significance due to their deleterious effects on human beings, poultry and livestock. The aflatoxin problem was first recognized in 1960, when there was severe outbreak of a disease referred as “Turkey ‘X’ Disease” in UK, in which over 100,000 turkey poults were died. The cause of the disease was shown due to toxins in peanut meal infected with Aspergillus flavus and the toxins were named as aflatoxins.
Natural occurrence:
Food products contaminated with aflatoxins include cereal (maize, sorghum, pearl millet, rice, wheat), oilseeds (groundnut, soybean, sunflower, cotton), spices (chillies, black pepper, coriander, turmeric, zinger), tree nuts (almonds, pistachio, walnuts, coconut) and milk.
Physical and chemical properties:
Aflatoxins are potent toxic, carcinogenic, mutagenic, immunosuppressive agents, produced as secondary metabolites by the fungus Aspergillus flavus and A. parasiticus on variety of food products. Among 18 different types of aflatoxins identified, major members are aflatoxin B1, B2, G1 and G2. Aflatoxin B1 (AFB1) is normally predominant in amount in cultures as well as in food products. Pure AFB1 is pale-white to yellow crystalline, odorless solid. Aflatoxins are soluble in methanol, chloroform, actone, acetonitrile. A. flavus typically produces AFB1 and AFB2, where as A. parasiticus produce AFG1 and AFG2 as well as AFB1 and AFB2. Four other aflatoxins M1, M2, B2A, G2A which may be produced in minor amounts were subsequently isolated from cultures of A. flavus and A. parasiticus. A number of closely related compounds namely aflatoxin GM1, parasiticol and aflatoxicol are also produced by A. flavus. Aflatoxin M1and M2 are major metabolites of aflatoxin B1 and B2 respectively, found in milk of animals that have consumed feed contaminated with aflatoxins.
Aflatoxins are normally refers to the group of difuranocoumarins and classified in two broad groups according to their chemical structure; the difurocoumarocyclopentenone series (AFB1, AFB2, AFB2A, AFM1, AFM2, AFM2A and aflatoxicol) and the difurocoumarolactone series (AFG1, AFG2, AFG2A, AFGM1, AFGM2, AFGM2A and AFB3). The aflatoxins display potency of toxicity, carcinogenicity, mutagenicity in the order of AFB1 > AFG1 > AFB2 > AFG2 as illustrated by their LD50 values for day-old ducklings. Structurally the dihydrofuran moiety, containing double bond, and the constituents liked to the coumarin moiety are of importance in producing biological effects. The aflatoxins fluoresce strongly in ultraviolet light (ca. 365 nm); B1 and B2 produce a blue fluorescence where as G1 and G2 produce green fluorescence.
A food allergy is an immune system response to an otherwise harmless food or food component, usually a protein. The body reacts by flooding the system with histamines and other chemicals to fight off what is perceived as an invader in the body. A reaction to a food that does not involve the immune system is called a food intolerance or sensitivity (for example: lactose intolerance).
Food allergies are rare. Between 1 and 2% of American adults have a food allergy, according to food allergy experts. These can be caused by more than 170 foods. The most common and severe food allergies are caused by milk, eggs, peanuts, walnuts, almonds, cashews, fish, shellfish, wheat and soy.
Experts estimate that as many as 5 to 8% of American children may have a food allergy. The most common food allergies among children are milk and egg. Fortunately, children outgrow most food allergies. However, allergies to peanuts, tree nuts, fish and shellfish usually are lifelong.
It is important to consult a board-certified allergist if you suspect you have a food allergy. Allergists can accurately diagnose the allergy and prescribe medication for its treatment.
FOOD ALLERGY REACTIONS
Most allergy sufferers experience fairly mild reactions to a food allergen. Symptoms can include varying degrees of hives, swelling of the throat, difficulty breathing and vomiting. A small number of food allergy sufferers are susceptible to severe and potentially fatal anaphylactic shock.
Anaphylaxis can constrict the airways in the lungs, severely lower blood pressure, and swell the tongue or throat, among other symptoms. Anaphylaxis is rare, but can be fatal if not treated immediately. It can be caused by foods, insect stings and medications.
The Centers for Disease Control reports 10 deaths in 1998 (the last year for which data is available) due to food allergies. In comparison, 46 people died in 1998 from hornet, wasp, or bee stings.
FOOD ALLERGY TREATMENTS
There is currently no treatment to prevent a food allergy reaction — the only certain way to prevent a reaction is strict avoidance. To this end, individuals with food allergies must diligently read food labels. When eating food prepared by others (i.e. at a friendâs house or in a restaurant) food allergy sufferers must ask about the ingredients and preparation of the food before eating.
Food allergy sufferers should always carry self-injectable epinephrine in the event that a reaction does occur. Immediate injection of epinephrine can temporarily arrest symptoms until full medical treatment is available. In the event of a reaction, the sufferer should seek medical attention immediately — even if a dosage of epinephrine appears to have halted the attack.
PEANUT ALLERGIES
The real danger for peanut allergy sufferers appears to be accidental consumption of peanut products, although mild reactions may occur if peanuts come into contact with the skin.
Approximately one-half of one percent of the American population has an allergy to peanuts. Only one-tenth of one percent of the American population is believed to be subject to a life-threatening peanut allergy. For the remainder of the population, peanuts and peanut butter continue to be a popular, nutritious and economical food.
The U.S. peanut industry does not want anyone to ever be harmed by our product. That is why we support full disclosure labeling on food products and sponsor training programs for peanut product manufacturers.
Because there is currently no “cure” to eliminate the peanut allergy, the U.S. peanut industry also helps fund university research which already has identified the proteins responsible for the allergic reaction. Researchers are now attempting to eliminate these proteins from peanuts altogether. Human trials also have begun on a peanut allergy vaccine to mitigate the severity of the reaction.
Aflatoxin is a compound that is produced by molds that grow on grains and nuts. Aflatoxin molds are distributed worldwide in soil, plant material and the air. The USDA tightly regulates Aflatoxin levels in peanuts by inspection. The requirement is that Aflatoxin levels be no more than 20 parts per billion (ppb). This is the equivalent of a needle in 267 one-ton haystacks. The peanuts we use are well below this level. The Aflatoxin levels in our peanut butter average well below 10 ppb. Aflatoxin can be carcinogenic in large quantities. However, there is no evidence that peanut butter or peanuts present a health hazard of any significance. I want you to know that I have raised my two girls on our peanut butter and we continue to use it today on a regular basis.
Attention: Krema and Crazy Richard’s Natural Peanut Butters are not affected by nor involved with the current limited recall of peanut butter-based products.
Dear Customers:
Please be advised that our Krema and Crazy Richard’s Natural Peanut Butters are not involved in any way with the current limited recall affecting peanut butter-based products that is in the news today. Our peanut butter is perfectly safe and we encourage you to continue to enjoy Krema and Crazy Richard’s. If you have any questions, please feel free to contact us at 1-866-230-9069 or email info@kremaproducts.com. We would be happy to discuss any concerns you may have.
