Mycotoxins and food safety

Abstract

A review of the food safety implications of crops contaminated by mycotoxins. Each of the most important mycotoxins, aflatoxins, ochratoxin A, and patulin, are described individually with details of national and international safety evaluations and the UK’s controls to protect consumer safety. The state of play of EC proposals to harmonise national laws on mycotoxins is also described. Consumer perceptions of risk from these natural toxicants are assessed. Mycotoxins present a potential threat to consumer safety. Continued vigilance is necessary to ensure that regulatory and advisory limits are complied with. MAFF surveys regularly check the foods most at risk of contamination and where a problem is unearthed, consumers and industry are alerted as soon as possible through rapid publication procedures. Subsequent monitoring of the situation ensures that effective action is taken to protect consumer safety.

Citation

Atkins, D. and Norman, J. (1998), "Mycotoxins and food safety", Nutrition & Food Science, Vol. 98 No. 5, pp. 260-266. https://doi.org/10.1108/00346659810224172