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.
Published by the Food Standards Agency, sampling advice exists for enforcement authorities and food business operators regarding legislation on mycotoxins in foodstuffs, together with the official sampling methods for certain foods. However, the guidance is not a substitute for the EU and domestic legislation to which it refers, nor is it a statutory code. The legislation should be referred to alongside the guidance.
Food business operators wanting analysis of samples for mycotoxins in the UK are advised to use laboratories which are accredited for this. An Official Control Laboratory (OCL) must be used for analysis of official control samples. Individual businesses are entirely responsible for deciding how to satisfy themselves that whatever foodstuffs they are placing on the market are both safe to eat as well as legislation compliant.
To help ensure their food products do not contain mycotoxins above the maximum levels allowed, food business operators are advised to test their products on a regular basis. Normally, this involves taking a representative sample from a given batch or lot, which is then sent to a UKAS accredited laboratory.
This analysis should target mycotoxins most likely to be found in the given food, or for which there are maximum levels. In the case of spices, for example, this would include testing for aflatoxins and ochratoxin A.
Mycotoxins tend to be distributed unevenly within particular foods, instead occurring in specific 'hotspots.' Therefore, the analysis and the specific way in which the product is sampled are extremely important when establishing the levels of mycotoxins in food.
It may be more practical in some circumstances, for example, in the case of small businesses manufacturing finished food products, to test raw commodities and ingredients before they are eventually used in the production process.
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.
Published by the Food Standards Agency, sampling advice exists for enforcement authorities and food business operators regarding legislation on mycotoxins in foodstuffs, together with the official sampling methods for certain foods. However, the guidance is not a substitute for the EU and domestic legislation to which it refers, nor is it a statutory code. The legislation should be referred to alongside the guidance.
Food business operators wanting analysis of samples for mycotoxins in the UK are advised to use laboratories which are accredited for this. An Official Control Laboratory (OCL) must be used for analysis of official control samples. Individual businesses are entirely responsible for deciding how to satisfy themselves that whatever foodstuffs they are placing on the market are both safe to eat as well as legislation compliant.
To help ensure their food products do not contain mycotoxins above the maximum levels allowed, food business operators are advised to test their products on a regular basis. Normally, this involves taking a representative sample from a given batch or lot, which is then sent to a UKAS accredited laboratory.
This analysis should target mycotoxins most likely to be found in the given food, or for which there are maximum levels. In the case of spices, for example, this would include testing for aflatoxins and ochratoxin A.
Mycotoxins tend to be distributed unevenly within particular foods, instead occurring in specific 'hotspots.' Therefore, the analysis and the specific way in which the product is sampled are extremely important when establishing the levels of mycotoxins in food.
It may be more practical in some circumstances, for example, in the case of small businesses manufacturing finished food products, to test raw commodities and ingredients before they are eventually used in the production process.
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