Mycotoxin Analysis in Food and Feed: Detecting the Fungus Among Us

Mycotoxin production by various fungi on food and feed cropsMycotoxin production by various fungi on food and feed crops is an ever-present danger that requires regular and reliable analytical testing.  The ubiquitous presence of fungi in our fields, combined with uncontrollable growing conditions can, at any time, create an environment favorable to the production of toxic secondary metabolites that if left undetected during food processing could result in serious poisoning or death to humans and animals. Mycotoxin chemistry is diverse with some toxins being relatively harmless and some very dangerous like aflatoxins, citrinin, ergot alkaloids fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone (see reviews in Bennet & Klich 2003; Marin et al. 2013). Since growth and subsequent exposure to mycotoxins on grain and fruit or contamination during downstream processing is unpredictable, over 100 countries now require analytical safety testing.

We are committed to advancing global mycotoxin detection by providing Supelco® analytical reagents for reliable, precise testing, improved lab efficiency and regulatory expertise across the food supply chain.



  1. J. W. Bennett J.W. and Klich M. (2003). Mycotoxins. Cin. Microbiol. Rev. 16(3):497-516.
  2. Marin S., Ramos A.J., Cano-Sancho G., Sanchis V. (2013). Mycotoxins: occurrence, toxicology, and exposure assessment. Food Chem. Toxicol. 60:218-37. doi: 10.1016/j.fct.2013.07.047. Epub 2013 Jul 29.