Mycotoxins

About 25% of produced food or feed worldwide are contaminated with mycotoxins.

Modern analytical methods help to manage this mycotoxin challenge. aokin products make an essential contribution to preventive consumer protection.

We offer reliable analytical tools for the analysis of aflatoxins, deoxynivalenol, fumonisin, ochratoxin, T2/HT2-toxins and zearalenone.

Mycotoxins are produced naturally by fungi during the normal crop growth process or when raw materials and products are stored under conditions which promote fungal growth. Because of their remarkable stability, these substances often outlast processing and preservation techniques and will find their way into the human food chain through direct consumption of plant materials or indirectly via the consumption of contaminated animal products.

Potential health problems arising from the intake of mycotoxins include allergic reactions, food poisoning, a weakened immune system, liver and kidney damage. There could be damage to the central nervous system and/or the genetic material, embryonic malformations as well as the risk of developing cancer.

Therefore, the maximum permissible levels of mycotoxins in food and feed are established by law
and must be respected by producers and processors alike.

The Commission Regulation (EC) No 1881/2006 of 19 December 2006 , setting maximum levels
for certain contaminants in foodstuffs, can be downloaded here .