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 toxins. There are hundreds of these mycotoxins, and contamination of natural materials, by multiple toxins from one or more fungi, is commonplace. Good management practices, when applied correctly, can reduce the potential for fungal growth as well as toxin production and contamination. However, it is virtually impossible to be sure that naturally occurring material will be mycotoxin free.
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.
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.
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.
When testing, the analysis should target mycotoxins most likely to be found in the particular food under scrutiny, and/or for which there are maximum defined levels. A good example of this is spices, for which aflatoxins and ochratoxin A would be tested.
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 may be more practical in some cases, such as small businesses manufacturing foodstuffs, to analyse and test raw commodities before they are used as ingredients in finished food products.
All types of moulds and fungi naturally produce toxins. There are hundreds of these mycotoxins, and contamination of natural materials, by multiple toxins from one or more fungi, is commonplace. Good management practices, when applied correctly, can reduce the potential for fungal growth as well as toxin production and contamination. However, it is virtually impossible to be sure that naturally occurring material will be mycotoxin free.
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.
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.
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.
When testing, the analysis should target mycotoxins most likely to be found in the particular food under scrutiny, and/or for which there are maximum defined levels. A good example of this is spices, for which aflatoxins and ochratoxin A would be tested.
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 may be more practical in some cases, such as small businesses manufacturing foodstuffs, to analyse and test raw commodities before they are used as ingredients in finished food products.
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