Food Industry

Mycotoxins

Mycotoxins are secondary metabolites of fungi that may be present in cereals, coffee beans, nuts and grapes. The development of mycotoxins in agricultural commodities depends on the conditions under which they have grown, are harvested and / or stored. Mycotoxins are stable under different conditions of food processing and therefore persist in the finished product. As a consequence, it is not possible to eliminate them from the contaminated products. The European Union (EU) has set maximum permissible limits and has developed regulations to that effect. Such regulations include: Ochratoxin A (OTA), Aflatoxin B1 (AFB1), Total Aflatoxin and Aflatoxin M1 (AFM1). Therefore, it is vital to eliminate contaminated materials to enable a safe and non-contaminated batch processing. With our kits, ELISA as well as Quantitative Lateral Flow assay different mycotoxins can be determined in diverse matrices as cereals, feeds or milk.