3. Food regulations and recommendations
3.1 National and European regulations and recommendations
The first regulations aimed at limiting the presence of mycotoxins in foodstuffs followed the discovery of aflatoxins in the 1960s, with other mycotoxins being the subject of recommendations from the French Ministry of Agriculture. A number of recommendations are still valid today, or were revised in 1998 by the Conseil supérieur d'hygiène publique de France (table 1 )
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