Mycotoxins

Mycotoxins are toxic secondary metabolite produced by organisms of the fungus kingdom, mainly Aspergillus, Penicilium and Fusarium. Factors affecting the production of mycotoxins include fungal strain, substrate type, humidity and temperature, water content in the product and its degree of ripeness

Mycotoxins can cause a number of diseases. They are toxic when ingested in large quantities, but also long-term exposure to small doses may pose a health risk. Apart from health risks, mycotoxins can cause huge economic losses.

It is known that modern research has indicated an increase in the amount of mycotoxins in food as a result of climate change

There are more than 300 mycotoxins identified, including aflatoxins and trichothecenes (deoxynivalienol, T-2 toxin, HT-2 toxin), zearalenone, fumonisins, ochratoxin A, patulin and ergot alkaloids.

The regulation defines the maximum permitted levels of mycotoxins.

The SP Laboratory has been dealing with the issue of mycotoxin determination since 2003. Analytical methods are based on chromatographic techniques – HPLC-FLD, HPLC-PDA, LC-MS / MS, within the flexible scope of accreditation, which allows the permanently expanding list of of new elements, since 2018.

List of accredited activities (methods, procedures) in the flexible field – determination of mycotoxins