Mycotoxin 3-Nitropropionic Acid (3-NPA) in Food

Recent studies have shown that the mold toxin 3-nitropropionic acid (3-NPA) can form in certain fermented foods. This mycotoxin may cause health issues such as nausea, vomiting, and, in rare cases, neurological symptoms. Companies should therefore ensure reliable analytics and proper storage. In isolated cases, 3-NPA can also occur in nuts, including drinking coconuts.

What is 3-NPA and how is it formed?

3-Nitropropionic acid (3-NPA) is a mycotoxin produced by molds such as Aspergillus, Arthrinium, Diaporthe, Phomopsis, and Penicillium. These fungi can infect a variety of crops, including cereals (corn, sorghum, wheat, rice), oilseeds (soybeans, peanuts, sunflower and cotton seeds), spices (chili, pepper, coriander, turmeric, ginger), and nuts.

Toxin formation is particularly promoted by high humidity, long storage times, and unfavorable storage conditions. In nuts, including coconuts, the mold Apiospora saccharicola can produce 3-NPA.

Health Risks

Once ingested, 3-NPA is absorbed in the gastrointestinal tract, enters the bloodstream, and exerts neurotoxic effects by irreversibly inhibiting succinate dehydrogenase in mitochondrial complex II. This can lead to the following symptoms:

• Gastrointestinal complaints: nausea, vomiting
• Neurological effects: dystonia, ataxia, cognitive deficits, seizures, encephalopathy

Currently, there are no official regulatory limits for 3-NPA in food established by authorities such as EFSA or BfR.

Occurrence of 3-NPA

3-NPA can develop both in the field and during storage. High humidity and inadequate cooling are particularly problematic. Individual cases of 3-NPA detection have been reported in moldy sugarcane and Karaka tree nuts.

Since 3-NPA is produced by a variety of widespread molds, some of which are also used in food fermentation, exposure through various fermented products is possible.

Rapid and Reliable Analytics by bilacon

To reliably detect potential contamination, bilacon offers highly sensitive analytics for 3-NPA:

• Precise detection of contamination in fermented foods and nut products
• Support for companies in ensuring product safety throughout the supply chain
• Fast analysis results for consumer protection and compliance