Mycotoxin testing and keeping mold out of our food
Mycotoxins are naturally-generated toxins from certain strains of mold that can form on agricultural products. As a metabolite by-product of mold, the formation of mycotoxins is highly dependent on regional temperatures, rainfall, moisture levels, storage, and transportation conditions of raw and finished food products.
Mycotoxin testing is most frequently utilized with grains, like wheat, corn and oats, and mycotoxins can also form in fruits, vegetables, milk, and cheeses. Mycotoxicosis is the general term for mycotoxin poisoning, resulting in both acute symptoms like nausea, vomiting and rashes to chronic side-effects like cellular process inhibition.
As natural toxins, mycotoxins are sometimes unavoidable in raw farm-produced ingredients, however, the industry takes the necessary actions to control the risk of mycotoxins in food products that are imported, exported or distributed in markets.
LC/MS/MS is a preferred tool for the monitoring of mycotoxins because it is one of the only analytical techniques that allows a wide range of toxins to be analyzed in a wide range of crops and food types, with identification and quantitation in a single analysis.