Analysis reveals new regulations on mycotoxins in food, highlighting aflatoxins and patulin, indicating a need for improved safety measures.
Mycotoxins are secondary metabolites produced by fungi, mainly from the Aspergillus, Penicillium and Fusarium genera, under specific temperature and humidity conditions. They can enter the food chain through contaminated plant-based foods (e.g., cereals, legumes, dried fruits, herbs) and animal-derived products (e.g., meat, dairy, eggs, honey) due to contaminated feed. This study analyzes the current European Union regulatory framework for mycotoxins, focusing on Regulation (EU) No 915/2023 and subsequent amendments [Regulations (EU) No 1022/2024, 1038/2024, 1756/2024, 1808/2024, 89/2025, and 691/2025] that define maximum levels and sampling procedures. Regulated mycotoxins include aflatoxins (B1, total B1+B2+G1+G2, M1), ochratoxin A, patulin, deoxynivalenol, zearalenone, fumonisins, T-2 and HT-2 toxins, citrinin, and Claviceps spp. alkaloids. The study highlights key updates in legislation, their impact on monitoring and compliance, and the need for ongoing research in the context of climate change to safeguard food safety and protect vulnerable populations.
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Vitalini et al. (2025) studied this question.
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