Mycotoxins are produced by moulds and fungi, naturally present as a form of defence for the organisms. Many man-made materials, and all natural materials, are contaminated by moulds and fungi. These fungal spores are ubiquitous, meaning that they can be found everywhere, and without exception. They are completely unavoidable within the natural world. Typically, growth of moulds and fungi is encouraged by the presence of moisture, as well as heat, although stress factors, such as drought, tend to dictate their toxin production.
All types of moulds and fungi naturally produce these toxins. There are hundreds of these mycotoxins in existence, and therefore multiple toxin contamination of natural materials, from one or more fungi, is very common. Toxin production, as well as the potential for fungal growth, can be limited through the application of good management practices, although it is almost impossible to guarantee that natural materials will be totally free of mycotoxin contamination.
Guidance and advice exists, produced by the Food Standards Agency, for enforcement authorities and food business operators. This relates to the legislation on mycotoxins in foodstuffs, together with information on the official sampling and analysis methods for these. However, this is not a statutory code, nor is it to be taken as a substitute for the EU and domestic legislation to which the advice refers. The relevant legislation should be consulted in conjunction with the guidance.
To carry out analysis of food samples for mycotoxins, food business operators in the UK are advised to use a laboratory accredited for mycotoxin analysis. An Official Control Laboratory (OCL) should be used to analyse official control samples. The responsibility lies with individual businesses to decide how to satisfy themselves, before placing products on the market, that their food is compliant with legislation and safe to eat.
Regular testing of food products is an effective way for food business operators to ensure their products do not contain mycotoxins above the maximum prescribed levels. A representative sample can be taken, from a given batch or lot, and then be sent to a UKAS accredited laboratory for analysis.
Such analysis should be targeted at the specific mycotoxins most likely to be found in the particular food being analysed, and/or for which there are maximum levels. When testing spices for instance, this would include aflatoxins and ochratoxin A.
When determining the amount of mycotoxin in a food, both the sampling method and the analysis are very important. The reason for this is that mycotoxins tend to be unevenly distributed within given foods, instead occurring in 'hotspots.'
It is usually more practical in the case of small businesses that manufacture finished food products, for example, to test raw commodities prior to using them as ingredients in foodstuffs.
All types of moulds and fungi naturally produce these toxins. There are hundreds of these mycotoxins in existence, and therefore multiple toxin contamination of natural materials, from one or more fungi, is very common. Toxin production, as well as the potential for fungal growth, can be limited through the application of good management practices, although it is almost impossible to guarantee that natural materials will be totally free of mycotoxin contamination.
Guidance and advice exists, produced by the Food Standards Agency, for enforcement authorities and food business operators. This relates to the legislation on mycotoxins in foodstuffs, together with information on the official sampling and analysis methods for these. However, this is not a statutory code, nor is it to be taken as a substitute for the EU and domestic legislation to which the advice refers. The relevant legislation should be consulted in conjunction with the guidance.
To carry out analysis of food samples for mycotoxins, food business operators in the UK are advised to use a laboratory accredited for mycotoxin analysis. An Official Control Laboratory (OCL) should be used to analyse official control samples. The responsibility lies with individual businesses to decide how to satisfy themselves, before placing products on the market, that their food is compliant with legislation and safe to eat.
Regular testing of food products is an effective way for food business operators to ensure their products do not contain mycotoxins above the maximum prescribed levels. A representative sample can be taken, from a given batch or lot, and then be sent to a UKAS accredited laboratory for analysis.
Such analysis should be targeted at the specific mycotoxins most likely to be found in the particular food being analysed, and/or for which there are maximum levels. When testing spices for instance, this would include aflatoxins and ochratoxin A.
When determining the amount of mycotoxin in a food, both the sampling method and the analysis are very important. The reason for this is that mycotoxins tend to be unevenly distributed within given foods, instead occurring in 'hotspots.'
It is usually more practical in the case of small businesses that manufacture finished food products, for example, to test raw commodities prior to using them as ingredients in foodstuffs.
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