Mycotoxins are a diverse group comprised of hundreds of secondary metabolic products of various fungal species. Several show marked toxicity in humans. Contamination of the food supply with mycotoxins is increasingly prevalent, and can occur during growth, harvest, transportation, processing, or storage. Foods which are susceptible to mycotoxin contamination are bread, cheese, cereal grains, oil seeds, and tree nuts. Techniques to reduce mycotoxin concentration after contamination are expensive, unreliable, and sometime reversible. Therefore, the removal of contaminated products from the food chain is a primary means of eliminating human exposure. The sensitive and accurate detection of very low levels of these compounds is critical to governmental efforts to identify contaminated product.

Technical Article:
A New GC-MS Method for Mycotoxin Analysis Using 13C-Marked Mycotoxin Derivatives