Mycotoxin

Certain molds commonly found on agricultural products have the capacity to form chemical substances called mycotoxins that are harmful when eaten by humans or animals. Mycotoxins are associated with crops that experienced stress in the form of environmental conditions during the growth cycle or poor storage conditions.

Mycotoxins can remain in food & feed long after the fungus that produced them has died; therefore, toxins can be present even when there are no visible signs of mold or fungus. A proactive monitoring program for agricultural commodities should always include testing for mycotoxins to ensure the safety of a product.

Methods of Mycotoxin Analysis:
• Enzyme-Linked Immunosorbent Assay (ELISA)
• High-Performance Liquid Chromatography (HPLC) - Fluorescence detection for analyzing aflatoxins B1 B2 G1 G2, aflatoxin M1, and ochratoxin A are the most commonly used on a variety of foods. The methods are based on AOAC and other industry-approved methods.
• Ultra High-Performance Liquid Chromatography Mass Spectrometry (LC-MSMS) - The most sensitive and selective methods available for the other mycotoxins such as the fumonisins, Vomitoxin, T-2/HT-2, Nivalenol, and Patulin. The methods include rugged extraction, cleanup, and analysis by LC-MSMS.

Eurofins labs performing mycotoxin testing are accredited under ISO 17025.