Control mycotoxins in foods.

HACCP control systems for analyzing the existence of mycotoxins in the food chain are now available on the Worldwide Web. Other useful information on mycotoxins is also available, such as fact sheets on each of the major toxins, various methods of analysis, training courses and risk assessment. All of this information is being gathered by a European Commission-funded network covering the topic.

As you're aware, mycotoxins are toxic compounds produced by molds that have grown on and which have contaminated foods. The compounds cause sickness and death among people and farm animals. It has been estimated that 25% of all agricultural crops worldwide are contaminated by molds that produce mycotoxins. The toxins are mostly found in cereals, nuts, cocoa and coffee beans. But they also exist in other foods, such as wine, dried fruits and meat, particularly when the water content or activity and the temperature of these products are poorly controlled.

More than 20 mycotoxins exist in food and feed, including aflatoxins from Aspergillus parasiticus and A. flavus; ochratoxins from Pencillium verrucosum and Aspergillus ochraceus; and zearalenone, fumonisin and deoxynivalenol from Fusarium species. The aflatoxins can cause liver damage or cancer, suppress the immune system and reduce the productivity of farm animals.

Fumonisins are produced by the corn ear rot fungus Fusarium verticillioides, which is one of the most common pathogens of corn worldwide. The levels of fumonisins in raw corn are influenced by environmental factors such as temperature, humidity, drought stress and rainfall during pre-harvest and harvest periods. For example, high levels of fumonisins are associated with hot and dry weather that is followed by periods of high humidity. Fumonisin levels in raw corn are also influenced by storage conditions. The optimal growth of fumonisin-producing mold that leads to increased levels of fumonisin in raw corn can occur when the moisture content of harvested raw corn during storage is about 23%.

The HACCP system for controlling mycotoxins is available at the Internet site: www.mycotoxins.org. Useful fact sheets on 12 mycotoxins, on analytical and decontamination methods, on legislation and other related issues are included at this Web site. Several on-line training courses are available as well.

The Web site also makes reference to the new FAO manual on HACCP for controlling mycotoxins, which can be downloaded at ftp://ftp.fao.org/es/esn/food/mycotoxin_manual.pdf. Flair-Flow Europe has also produced a synthesis report on the topic based on scientific results from European Union research. This report is available at http://www.flair-flow.com/industry-docs/mycotoxins.pdf.

Further information. Richard Lawley, Leatherhead Food International Ltd., Randalls Road, Leatherhead, Surrey, KT22 7RY, England, U.K.; phone: [phone]; fax: [phone]; email: [e-mail].