Mycotoxins regulation

Van Egmond H.P. Mycotoxins regulations, quality assurance and reference materials. Food Additives and Contaminants, 12 321-330 (1995). 

Table 17.5 Regulations for deoxynivalenol (DON) and zearalenone (ZEA) in Germany according to the German Ordinance laying down maximum levels for mycotoxins in foodstuffs and Ordinance on dietetic foodstuffs of 4 February 2004 (BMVEL, 2004)...

Creppy E E (2005), Update of survey, regulation and toxic effects of mycotoxins in Europe , Toxicol. Lett., 127, 19-28. 

FAO (2004), World wide regulations for mycotoxins in food and feed in 2003 , Food and Agriculture Organization of the United Nations, Rome. 

Fu YF, Han YZ, Zhao D-G, Meng F-J (2000) Zearalenone and flower bud formation in thin-cell layers of Nicotiana tabacum L. Plant Growth Regul 30 271-274 Hagler WM Jr, Towers NR, Mirocha CJ, Eppley RM, Bryden WL (2001) Zearalenone mycotoxin or mycoestrogen In Summerell BA, Leslie JF, Backhouse D, Bryden WL, Burgess LW (eds) Fusarium. Paul E. Nelson memorial symposium. APS Press, St. Paul, MN, pp 21-34... 

Kuiper-Goodman T, Scott PM, Watanabe H (1987) Risk assessment of the mycotoxin zearalenone. Regul Toxicol Pharmacol 7 253-306... 

Zinedine A, Soriano JM, Molto JC, Jordi Manes J (2007) Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone an oestrogenic mycotoxin. Food Chem Toxicol 45 1-18... 

Official Regulation Regarding Mycotoxin Content in Food and Methods for its Control... 

In general, mycotoxin contamination of foods and feeds and the associated problems are primarily influenced by the location of production, storage, and marketing. The Aspergillus species that produce mycotoxins are more common in the warmer, subtropical and tropical areas than in the temperate areas of the world. However, stringent government regulations for mycotoxins and risk analyses are more common in temperate areas than in the warmer areas of the world, where it becomes both a health and a financial problem. 

OFFICIAL REGULATION REGARDING MYCOTOXIN CONTENT IN FOOD AND METHODS FOR ITS CONTROL... 

The following four mycotoxins have for some time been recognized as being of major agricultural significance aliatoxin, deoxynivalenol, zearale-none, and ochratoxin. Nevertheless, only aliatoxin is widely regulated, with all... 

Source Worldwide regulations for mycotoxins 1995. A compendium, by the Food and Agriculture Organizations of the United Nations (1997), Rome, Italy. 

Naturally occurring substances include many phytotoxins, mycotoxins, and minerals, all occurring in the environment. The recently expanded and now extensive use of herbal remedies and dietary supplements has become a cause of concern for toxicologists and regulators. Not only is their efficacy frequently dubious, but their potential toxicity is largely unknown. 

In general, mycotoxins demonstrate their toxicity through association with cellular components which have important roles in cellular regulation and function. Thus, knowledge of the interaction between mycotoxins and cellular components is critical for a full understanding of the mode of action of mycotoxins. While some mycotoxins may act directly on cellular systems, others require to be converted into active forms. 

The development and improvement of analytical methodologies for mycotoxins has been greatly improved by the increased availability of matrix matched certified reference materials (CRMs) (Boenke, 1995) (Table 11.6). The type of matrix CRMs and concentration of the specified mycotoxin are based on the natural occurrence pattern of the toxin in specific foods and feeds. The recent availability of suitable CRMs, while being a prerequisite for the implementation of regulations and standards, will also be invaluable in many ways for the validation of new methods, solving trade disputes and for harmonising proficiency schemes. 

Aflatoxins, ochratoxin A, patulin, nivalenol, deoxynivalenol, fumonisins and zearalenone have been evaluated by the Scientific Committee for Food. The question of maximum levels for some of these mycotoxins in foodstuffs has been discussed for several years in the Committee of Experts - Working Party on Agricultural Contaminants under DG VI (now under DG SANCO). Proposals from this committee are then considered by the Standing Committee on Foodstuffs, prior to adoption by the Commission as Commission Regulations. 

Many mycotoxins become concentrated in the meat and milk of animals and can pose a threat to human health. For instance, Denmark has legal regulations for maximum levels of ochratoxin in pig meat (no similar regulation appears to exist for poultry meat). When levels reach 10-15 pg/kg (ppb) in liver or in kidney, these organs are condemned, and when levels exceed 25pg/kg (ppb), the entire carcass is condemned. These limits have been set because of the link between ochratoxin and human kidney disease (Devegowda et al., 1998). 

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