Hazard characterisation for significant mycotoxins in food.
Frantisek Malir1, Darina Pickova2, Jakub Toman2
1Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003, Hradec Kralove, Czech Republic. frantisek.malir@uhk.cz.
Mycotoxin Research
|March 17, 2023
Summary
This review summarizes European Union regulatory efforts in mycotoxin hazard characterization to protect human health from contaminated food. It details risk assessment methods for various mycotoxins to establish safe levels and minimize consumer exposure.
Area of Science:
- Food Safety
- Toxicology
- Regulatory Science
Background:
- Mycotoxins in food pose significant human health risks.
- Information on mycotoxin hazard characterization is fragmented across scientific literature.
- European Union regulatory activities are crucial for managing these risks.
Purpose of the Study:
- To provide a condensed overview of mycotoxin hazard characterization activities.
- To highlight regulatory work within the European Union.
- To consolidate scattered scientific information for a comprehensive understanding.
Main Methods:
- Review of current scientific literature on mycotoxin hazard characterization.
- Focus on human health risk assessment procedures (hazard identification, characterization, exposure, and risk).
- Examination of regulatory approaches, including the margin of exposure for genotoxic mycotoxins.
Main Results:
- Covers key mycotoxins: aflatoxins, ochratoxin A, cyclopiazonic acid, citrinin, trichothecenes, fumonisins, zearalenone, patulin, and ergot alkaloids.
- Details methods for assessing genotoxic (margin of exposure) and non-genotoxic (no adverse effect levels) mycotoxins.
- Emphasizes the assessment of human relevance for identified toxic effects and estimation of safe doses.
Conclusions:
- The ultimate goal is a robust system to minimize and control consumer risk from mycotoxins in food.
- Ongoing research necessitates continuous updates to the risk management system.
- Effective hazard characterization is fundamental to ensuring food safety and regulatory compliance.
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