Mycotoxin Fact Sheets
A large amount of information about mycotoxins has accumulated in the 40 years since the dramatic and costly death of 100,000 turkey poults and other poultry in the UK just before Christmas in 1960. The problem was eventually traced to a toxic contaminant later called aflatoxin that was present in groundnut meal forming part of their diet. This incident illustrated the potential threat posed by mycotoxins and ushered in the modern era of mycotoxin studies.
Basic Fact SheetsTo promote awareness of mycotoxins in food a number of general facts sheets are provided here to give an introduction to the subject in language intended to be understood both by the food technician and the layman. These fact sheets are listed as Basic Factsheets the objective of which is to describe the important mycotoxins, how they are formed and what their significance is for man and animals. Each sheet explains why the mycotoxin is important, the raw materials and foods affected, its properties and persistence, how it is detected and measured, and legislation and control measures, where they exist.
Expert Fact SheetsIn addition to the basic fact sheets, there are also a series of more specific fact sheets intended for researchers, analysts, food safety managers and other professionals who require detailed information on particular aspects of mycotoxins. The fact sheets are listed under the six different headings below, and are compiled by scientists with particular specialist expertise from the six European Institutes in the EMAN network.
To access a fact sheet, scroll down the list below and click on the title you wish to view.
Basic Fact SheetsFactsheet 1 |
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Factsheet 16 |
2. Test Kits and Rapid Methods |
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Factsheet 1 |
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Factsheet 2 |
Commercial immunological kits for the analysis of mycotoxins |
Factsheet 3 |
Test Kits and Rapid Methods for Use in a Non-Laboratory Environment/Non-Specialist Laboratory |
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3. Analytical Methods |
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Factsheet 13 |
Liquid Chromatography With Mass-spectrometric Detection (LC-MS) and Biosensors |
4. HACCP - Prevention and Control |
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Factsheet 1 |
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Factsheet 2 |
The Application of HACCP to Mycotoxin Control – Initial Stages |
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The Application of HACCP to Mycotoxin Control – Post-harvest |
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5. Evaluation and Risk Issues |
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Decontamination, Processing Effect and Risk Analysis Aspects |
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Chemical Treatments for Mycotoxin Decontamination of Raw Materials |
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Adsorbent Compounds as Feed Additives to Reduce Mycotoxin Bioavailability |
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Decontamination of Mycotoxin-contaminated Commodities by Biological Agents |
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6. Quality Assurance Issues |
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Factsheet 1 |
Quality Assurance for the Analysis of Mycotoxins in Food and Feed |
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Validation and Standardisation of Analytical Methods for Mycotoxins in Food and Feed |
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Reference Materials as a Tool for the Analysis of Mycotoxins in Food and Feed |
7. Sampling and Legislation |
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Official and Alternative Methods for Sampling Food Commodities for Mycotoxin Analysis Within the EU |
8. Surveillance |
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Factsheet 1 |
Carrying Out and Reporting Surveys and Results of Studies on the Occurrence of Mycotoxins |
Factsheet 2 |
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Factsheet 3 |
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