Bongkrekic Acid: A New Threat for Food Safety?

Bongkrekic acid (BA) represents an emerging food safety threat with significant public health implications. This review examines the current understanding of BA, a potent mitochondrial toxin produced by Burkholderia gladioli pathovar cocovenenans , which has caused numerous foodborne illness outbreaks with mortality rates ranging from 30% to 100%. The toxin, first identified in 1895 from Indonesian fermented coconut products (tempe bongkrek), has been implicated in over 300 cases globally, with recent outbreaks reported in China, Indonesia, Mozambique, and Taiwan. BA production occurs in fermented foods under specific conditions, including neutral pH, temperatures of 22–30°C, and high fatty acid content, particularly oleic acid. Common implicated foods include fermented corn flour, rice noodles, rehydrated mushrooms, and coconut products. As little as 1–1.5 mg can be fatal, causing gastrointestinal and neurological symptoms progressing to multi-organ failure. The toxin’s unique mechanism involves inhibiting mitochondrial adenine nucleotide translocase, disrupting cellular ATP/ADP transport with no known antidote. Detection relies on chromatography and mass spectrometry, though newer ELISA and immunochromatographic methods are being developed. Prevention through proper food handling and awareness remains critical, as treatment is purely supportive. Enhanced surveillance and diagnostic capabilities are urgently needed to address this growing threat.