UNDERSTANDING MYCOTOXIN TESTING IN FOOD: WHAT YOU NEED TO KNOW

 Mycotoxins are harmful substances that some fungal species create and can contaminate food items, putting both humans and animals at serious risk for health problems. Mycotoxins in food can cause several health problems, such as cancer, liver damage, and immune system deficiencies. Thus, it is essential to conduct thorough mycotoxin testing in food to guarantee the safety of food products. This blog seeks to present a comprehensive overview of mycotoxin testing in food, including its significance, procedures, and the function of food testing Labs in India.

What are Mycotoxins?

Mycotoxins are secondary metabolites that are produced by Penicillium, Fusarium, and Aspergillus mold species. Numerous food items, such as cereals, nuts, spices, dried fruits, coffee, and cocoa, contain these poisons. Any step of the food production process, including pre-harvest, storage, and processing, is susceptible to contamination. The most often detected mycotoxins in food include deoxynivalenol, fumonisins, aflatoxins, ochratoxin A, and zearalenone.



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