[Introduction in mycotoxin problems (author's transl)]

In Part I the occurrence of mycotoxins is discussed in general terms with emphasis on how they originate in the food, taking full account of presence as secondary contaminants. Further discussions emphasize the occurrence of aflatoxin in foods with a detailed table containing 106 references. Finally, the discussion goes into the factors which influence the formation of mycotoxins and the consequences for the consumer. Part II is concerned with problems in sampling foods with aflatoxin. Difficulties in sampling arise from the different levels of aflatoxins present and from their instability in foods. Based on proposals of different investigators, sample quantities of more than 1 kg are recommended. Regulatory agencies expect concrete plans for statistical evaluation similar to those used for determination of salmonellae. It is particularly important that a solution should be found for the sampling of packaged foods so that a fair and reliable control is possible.