Occurrence of Mycotoxins

Mycotoxins are secondary metabolites of moulds, which include highly toxic, carcinogenic, mutagenic or teratogenic compounds. In contrast to the products of primary metabolism, these substances are not formed by all mould species, but are characteristic for their producers.

There are three different ways for mycotoxin contamination to occur in foods:

• Primary contamination
  (infestation of raw materials for food by toxin producers during growth or storage)
• Secondary contamination
  (infestation of foods suitable for consumption)
• Carry over
  (mycotoxin is ingested by livestock via contaminated feed – and then passed on)

The effect of mycotoxins on humans and animals can differ vastly depending on the mycotoxin in question. Up to now, more than 300 different mycotoxins have been identified, which can be subdivided into 25 different structure types. The most important include aflatoxins, ochratoxin A, patulin, zearalenon and fumonisins as well as trichtoecenes.

Mycotoxin contamination in food and feed is a worldwide problem, as demonstrated by an estimate from the Food and Agriculture Organisation of the UN, FAO (ww.fao.org), which concludes that up to 25 percent of food produced in the world is contaminated with mycotoxins. Nuts, coffee, spices, oilseeds and dried fruits are especially susceptible to mould infestations in hot and damp regions of the earth, and are thus susceptible to mycotoxin contamination.

You can find the latest information on determining the maximum quantities permitted in Germany on the website of the Bavarian Office for Health and Food Safety.