Mycotoxins are toxins produced by molds that develop mainly in field crops or during the conservation process. Humans are exposed to their effect when they consume contaminated foods of vegetable origin or ingest foods of animal origin from animals which have metabolized them.
The main mycotoxins researched are:
• Aflatoxin M1
• Aflatoxin M2
• Aflatoxin B1, B2, G1, G2
• Ochratoxin A
• Zearalenone
• Fumonisins B1, B2
• Trichothecenes (Deoxynivalenol (DON), Diacetoxiscirpenol (DAS), Nivalenol
• Toxin T-2, Toxin HT-2
• Patulin
MAIN MATRICES ANALYZED
- Waters intended for human consumption
- Additives, ingredients, preservatives, thickeners
- Organic food
- Infants formulae and baby food
- Aromas
- Alcohol-free drinks
- Coffee and cocoa
- Candies, sweets and sugar products
- Meat and meat products
- Cereals, food flours and grains
- Jams, vegetable preserves
- Flours
- Offal
- Dried fruit
- Mushrooms
- Ice cream and desserts
- Ice
- Grains
- Dietary supplements
- Milk, cheese and other dairy products
- Legumes
- Honey and beekeeping products
- Animal oils and fats
- Olives and derivatives
- Fruit and vegetables and derivatives, fourth range fruit and vegetables
- Pastas
- Pastry and creams
- Fish, fish products and fish preserves
- Dehydrated preparations for tea, infusions and chamomiles
- Herbal products and medicinal plants
- Bakery products
- Gastronomy products
- Frozen products
- Salt
- Sauces and gastronomy products
- Cured meat
- Syrups
- Seeds, oilseeds fruits and extraction flours
- Snacks
- In oil and pickles
- Spices, herbs
- Fruit juices
- Surfaces (buffers, sponge bags, slides, plates)
- Tea, infusions, herbal teas
- Eggs and egg products
- Wines and spirits
- Yogurt
- Sugar and molasses
