Mycotoxins : HACCP hazard table overview

Introduction mycotoxins

We have several HACCP hazard tables. Below you can see the HACCP variation table which we have composed concerning the subject ‘Mycotoxins’. Since this table is very extensive, we recommend using the download below to view the table properly.

What are mycotoxins?

A mycotoxin (from the Gk. μύκης (mykes) “fungus”) is a poison (toxin) produced by an organism of the fungal family, such as mushrooms, filamentous fungi, and yeast. Most fungi are aerobic (they use oxygen), and are found almost everywhere in very small amounts because of their spores. Fungi can grow on crops such as grains, nuts and (legume) fruits, but can also end up in products made from them, such as bread and peanut butter. Products are closely monitored for fungal toxins. Therefore, the risk to health is very small. The health benefits of grains, nuts, and legume, fruits far outweigh these.

Table: Hazards caused by mycotoxins

Mycotoxin (toxin from fungus)	Fungus	Agricultural raw materials and food products	ADI of AWI (ug/kg body weight)	Effects	Legislatory regulations	Comments
Aflatoxin (five species: B1, B2, G1, G2; M1 occurs in milk and comes from B1) and M2 (M1 and M2 are conversion products of Aflatoxin B1, B2 into lactating mammals	Aspergillus flavus Aspergillus parasiticus	Cereals, buckwheat, maize and maize products, cottonseed, peanuts, other types of nuts (pistachio-nuts, walnuts), spices, dried figs, milk (products), sesame seed soy and soy products.		Acute toxic; degradation of liver and kidneys. Chronic: carcinogenic (cancer forming) especially in the liver.	Maximum levels according to Regulation (EC) No 1881/2006	Aflatoxin B 1 is the most common and toxic carcinogen. In milk (products) is the most common aflatoxin M 1 formed after that B 1 is broken down. Around 1-3% B 1 is processed in milk to M 1. M 1 is not as poisonous and carcinogenic as B 1. Next to M 1 are other break-down products of B 1 present in milk. Fungus mostly grows during transport and storage in the tropics, mostly characterised by high temperatures (optimum 25 °C: range 8-37) and or high humidity (>83%). In developed countries (VS) are aflatoxins mainly caused during difficult growth seasons (growth-stress).
Ochratoxin A&B	Aspergillus Penicillium species	Barley, rye, wheat, rice, maize, peanuts, Brazilian nuts, peppers, Cotton seed, and Cheese.	AWI of toxin A: 0,112 (JECFA, 1990) limit: 10 ug/kg food product. LD 50 (rat, oral) van toxin A: 20 mg/kg		Maximum levels according to Regulation (EC) No 1881/2006	Toxin A is more toxic than B. In the Netherlands, such low amounts found that the risk is perceived as very low and therefore is there no norm. Growth fungus is possible in a temperate climate. Toxin A is inactivated at > 221 °C
Sterigmatocystine	Aspergillus versicolor; Aspergillus ruber; Aspergillus flavus; Penicillium luteum; Aspergillus nidulans, Bipolaris.	Grain, buckwheat, wheat, rice, peanut, soy, cheese, cheese crust, green coffee beans and melting cheese.	No ADI	Acute: Damage to liver, teratogenic. Chronic: mutagenic and carcinogenic.	Maximum levels according to Regulation (EC) No 1881/2006	In the Netherlands is research conducted on the presence of toxins in grain, buckwheat and soy products. Toxins are not found and therefore is control considered unnecessary.
Patulin	Apergillus clavatus; Penicillium roqueforti; Penicillium expansum; Penicillium patulum	Apples, apple juice, moulded fruits, grains, cheese and sausage	AWI: 7 (JECFA, 1989)	Acute toxic (damaging of lungs, brains, liver and kidneys); carcinogenic effects are not found (IARC, 1985).	Maximum levels according to Regulation (EC) No 1881/2006	At fermentation of apple juice to Cider and through vitamin C takes destruction place. The Patulin content can be an indication for the handling of GMP-guidelines (to establish that rotten apples are not used).
Ergot alkaloids	Claviceps purpurea; Claviceps paspali	Rye (mainly), wheat, barley, oats.	ADI: 0,001 mg/kg (Human). Medicinal: 0,125 mg/kg	Hallucinations, gangrene. Carcinogenicity is not proved yet.	Maximum levels according to Regulation (EC) No 1881/2006	Europe: last human case was in 1951. In the middle ages was it a common disease (St. Anthoniusvuur). Toxins are encapsulated by stiff purple granules. Toxin forming takes already place at the agricultural level.
Deoxynivalenol (DON)	Fusarium spp., Fusarium graminearum	Wheat, barley, maize, oats, rye, rice, grain flakes and bran.	ADI Adults: 3 ADI, children: 1,5 (NRC, Canada 1985)	Acute toxic: several effects (such as vomiting and degradation immunity). Possible tetragene. Carcinogenicity is not proved.	Maximum levels according to Regulation (EC) No 1881/2006	The interactions and toxicity are relatively unknown; more research is preferred. Fusarium spp. is found on grains in temperate climates and its toxins are produced at the agricultural level.
Nivalenol (NIV)	Fusarium tricinctum	Wheat, barley, maize, oats, rye, rice, cereal flakes and bran.			Maximum levels according to Regulation (EC) No 1881/2006	Mostly found next to DON and toxins are produced mainly on the agricultural level.
Fumonisin B1, B2 and B3.	Fusarium moniliforme	Maize and maize products		Possible carcinogenic for oesophagus and liver.	Maximum levels according to Regulation (EC) No 1881/2006
T2-toxin	Fusarium spp.	Millet, wheat, oats, barley, rye, buckwheat, peanuts, maize and sorghum.		Acute toxic: alimentary toxic aleukia (ATA) → 80% dies. Possible also mutagenic and teratogenic.	Maximum levels according to Regulation (EC) No 1881/2006	The growth of the fungus is stimulated by low temperatures, especially around the freezing point. Hibernating of grains on the field is not recommended. Inactivation of toxins happens at temperatures higher than 200 °C. Inactivation of toxin at temperatures higher than 200 °C.
Zearalenon (ZEA)	Fusarium spp., among others: Fusarium graminaerum Fusarium roseum, Fusarium culmorum, Fusarium moniliforme	Maize, sorghum, wheat, barley.		Negative estrogenic effects on fertility. Probably mutagenic, teratogenic and carcinogenic.	Maximum levels according to Regulation (EC) No 1881/2006	Forming of toxins is stimulated by temperatures for a long time around the freezing point and temperature changes from low to moderate temperatures. Fungal growth happens mainly in the field, but it is also possible during storage. Inactivation of the toxins happens at temperatures higher than 165 °C.
Rubratoxine (A and B)	Penicillium rubrum	Ground, peanuts, legumes, maize, and sunflower seeds.		Acute toxic	Maximum levels according to Regulation (EC) No 1881/2006	Diseases are often found in animals that consumed contaminated animal feed. Inactivation of toxin A happens at temperatures higher than 214 °C and toxin B at temperatures higher than 170 °C.
Yellow-rice-toxins (o.a. citrinin, citreo-viridine)	Penicillium spp. sometimes Aspergillus spp. Penicillium citrinum and Penicillium veridicatum.	Rice, wheat, barley and peanuts.		Citrinin: LD 50 b for rats, oral = 50 mg/kg.	Maximum levels according to Regulation (EC) No 1881/2006	Citrinin gets inactivated around Temperatures higher than 172 °C; citreoviridin at Temperatures higher than 110 °C. P.Citrinum produces except citrinin also a yellowish pigment that becomes fluorescent under UV light.
Fycotoxins		Algae, fish products (as consequence of the food supply) especially the shellfish naturally in plants.		Toxic and or unfavourable for the bioavailability of nutrients.	Maximum levels according to Regulation (EC) No 1881/2006	Heat resistant during normal preparation treatments, occurring toxins; solanum-alkaloids in potatoes, glucosinolates in cabbage species and agaritine in mushrooms.