Colchicine as a food contaminant: rare occurrence but persistent in stored honey and during yogurt fermentation

Abstract

Colchicine, a plant toxin with aneugenic and potentially genotoxic properties, is predominately derived from the autumn crocus (Colchicum autumnale). Although it has been used as a drug since ancient times, severe poisoning or even death may occur in humans and animals when colchicine is ingested in larger amounts. If consumed by food-producing animals, the transfer of colchicine to animal-based food products, as observed with other plant toxins, seems likely, posing a potential health risk to consumers. In the late flowering period of C. autumnale, honey bees may have limited alternatives and may collect its nectar and pollen, potentially transferring colchicine to honey. A literature research on the relevance of colchicine as food contaminant was conducted, followed by experiments to examine its stability in stored honey and milk fermented into yoghurt. The literature review revealed that colchicine is rarely detected as a food contaminant. However, it has been shown to transfer into milk of ruminants following the ingestion of C. autumnale. Experiments with artificially contaminated samples demonstrated, for the first time, the persistence of colchicine in honey stored for 4 weeks under dark conditions and during the fermentation of milk into yoghurt. Although the overall risk to consumers currently appears low, further research is needed to determine whether the continued spread of C. autumnale poses a higher risk to livestock and consumers than previously assumed.