Discussion Topics for Public Hearing on a Request for a Safe Use Determination for Fumonisin B1 in Corn Snack Food Products

The Office of Environmental Health Hazard Assessment seeks input, scientific references, and relevant data on the following topics:

  1. What are the naturally occurring levels of fumonisin B1 in corn grown in Illinois, Iowa and Nebraska?
  2. What are the best practices for controlling the level of fumonisin B1 in corn during:
    1. Pre-harvest (i.e., in the field)
    2. Harvest
    3. Short-term storage
    4. Long-term storage
    5. Transit by various methods (e.g., rail car, truck)
  3. In the production of snack food products from whole raw corn, which are the key steps in reducing the levels of fumonisin B1 and what are the best practices for carrying out those key steps to maximize the reduction:
    1. Cook/steep
    2. Drain/rinse
    3. Grind to masa
    4. Sheet/cut
    5. Extrude
    6. Bake
    7. Fry
  4. Based on the use of good agricultural and good manufacturing practices, including quality control measures, what would be the lowest level currently feasible of fumonisin B1 in:
    1. whole raw corn
    2. corn products (i.e., corn meal, corn flour, corn oil)
    3. snack food products made from:
      •  only whole corn
      • only corn products other than whole corn
      • whole corn and other corn products

For more information about the public hearing and how to provide comment, please visit this site.