We have updated our Information Statement on Mycotoxins.
Mycotoxins occur widely in nature and are produced by filamentous fungi. Organisms producing them can develop in foods at any stage in the food chain from the field to the plate. They can also enter the food chain by more indirect routes, for example, in milk from animals that have consumed contaminated material.
Effective control requires a combination of good agricultural practice, carefully controlled storage and surveillance at every stage from farm to fork. Developing economies are at particular risk of contamination as moist, warm climatic conditions favour mould growth while adequate control and good storage may be difficult to achieve.
This Information Statement looks at modified and masked mycotoxins, explains what implications mycotoxins have on our health as well as explores how they are regulated.
IFST Information Statements summarise the authoritative and impartial science behind key food science issues. They are peer-reviewed by IFST’s Scientific Committee.