The Food and Drug Administration (FDA) has updated its official control programme for mycotoxins in food produced in and imported into the US. (1)
1) Mycotoxins, background
Mycotoxins, as we have seen, are:
-toxic substances naturally present in plants, produced by the secondary metabolism of certain fungi or moulds (i.e. Aspergillus, Penicillium, Fusarium, Stachybotrys, Cephalosporium, etc.);
-dangerous for human health, even in the case of chronic exposure to their small doses.They damage cellular structures, promote tumour formation and weaken the immune system;
-able to proliferate in environmental conditions that are favourable to them (e.g. humidity, darkness). The application of good practices in the primary agricultural production and storage phases therefore plays a crucial role (2,3).
2) FDA, USA. Mycotoxin controls in food, feed and pet-food
Mycotoxin controls in food focus on aflatoxins, deoxynivalenol, fumonisins, patulin, ochratoxin A, T-2 and HT-2 toxins and zearalenone.
The FDA’s Centre for Veterinary Medicine in turn monitors mycotoxins (aflatoxins, DON, fumonisins, ochratoxin A, zearalenone) on feed and pet-food. (4)
The limit values of mycotoxins permitted in the USA, however, as already noted, (2) are in some cases much higher than those set in the EU.
(3) FDA, food control programme update
The update of the ‘Mycotoxins in Domestic and Imported Human Foods. Compliance programme’ includes:
-the adoption by official reference laboratories for FDA of a multi-mycotoxin analysis method (5)
-the inclusion of T-2/HT-2 toxin and zearalenone analyses, which were not previously included in the monitoring.
The data obtained from the update of the official control programme will support the revision of relevant programmes, risk assessment and international activities.
4) T-2/HT-2 and zearalenone, special suspects
The new official controls established in the USA focus on mycotoxins produced by Fusarium moulds:
-T-2, HT-2 mycotoxins are found in contaminated cereals, such as wheat, rye, oats and barley. Contamination occurs when cereals are not stored and/or dried properly. Particular attention should be paid to pasta, as noted in analyses conducted in Germany by Ökotest in 2020; (6)
-zearalenone (ZEA) is in turn a mycotoxin also produced by Fusarium moulds under conditions favourable to their development. It is in turn detected in cereals such as maize, oats, wheat, sorghum and rice. Mycotoxins modified from it are reported as emerging risks. (7)
5) Provisional conclusions
Contamination of food with mycotoxins is still the third most common hazard category in the European Union, as highlighted in the recent ACN (Alert and Cooperation Network) report 2023. (8)
21% of the notifications of food safety risks related to the presence of mycotoxins recorded in the EU in 2023, i.e. 85 out of 401 cases, concerned foodstuffs arriving from the US. In particular on nuts.
Dario Dongo
Footnotes
(1) FDA. Mycotoxins in Domestic and Imported Human Foods. Compliance programme https://t.ly/ON6Ke
(2) Marta Strinati. Mycotoxins, the invisible evil. THE ABC. GIFT (Great Italian Food Trade). 24.5.19
(3) Marta Strinati. Mycotoxins, interview with Carlo Brera, ISS expert. ABC. GIFT (Great Italian Food Trade). 31.5.19
(4) FDA Center for Veterinary Medicine. Animal foods, chemical contaminants https://t.ly/NFtFB
(5) FDA Foods Program Compendium of Analytical Laboratory Methods: Chemical Analytical Manual (CAM). November 14, 2023 https://t.ly/uEBZ-
(6) Marta Strinati, Dario Dongo. Whole wheat spaghetti, mycotoxins out of control. Analyses by Ökotest. GIFT (Great Italian Food Trade). 17.9.20
(7) Giulia Pietrollini. Emerging risks, modified mycotoxins. GIFT (Great Italian Food Trade). 24.11.22
(8) Marta Strinati. Contaminated food and food fraud in the EU. Report ACN 2023. GIFT (Great Italian Food Trade). 7.10.24
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
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