Contamination of cereal commodities with mycotoxins represents a significant hazard to consumer health and is receiving increasing attention from food safety authorities and legislators. The most important species and mycotoxins in Europe are: (i) Fusarium culmorum, Fusarium graminearum and related species which produce trichothecenes including niva-lenol, deoxynivalenol, T-2 toxin and HT-2 toxin in most regions, and for which EU legislative limits are being implemented, and (ii) Penicillium verrucosum, which is responsible for postharvest contamination of cereals with ochratoxin A in northern Europe. Knowledge of the pre- and postharvest stages in the cereal production chain and, in particular, information on where prevention strategies can be implemented is critical for developing quality assurance systems for improving food safety. These strategies have been developed in the framework of a HACCP program for managing ochratoxin A in cereals. When developing such strategies there are a number of key steps: (i) identifying the critical control points (CCP); (ii) establishing critical limits for the critical control points; (iii) developing rapid monitoring methods; and (iv) implementing corrective actions in the event of deviation


You Are What You Eat

You Are What You Eat

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