3. Technical actions
Risk management differs according to whether we are working with field mycotoxins (mycotoxins produced by fungi developing during cultivation and associated with high humidity or Aw) or storage mycotoxins (mycotoxins produced by fungi developing at lower humidity or Aw).
Management mainly concerns regulated mycotoxins, or those in the process of being regulated. For field mycotoxins, management focuses on toxins produced by fungi of the Fusarium genus, otherwise known as "fusariotoxins". These include deoxynivalenol on wheat and maize, zearalenone and fumonisins on maize, and T-2 and HT-2 toxins on barley. In terms of storage mycotoxins, management is focusing on ochratoxin A produced by Penicillium verrucosum.
This article will not deal with the problem of corn crib drying. This technique, which...
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Conclusion
Bibliography
Websites
• AFSSA, French Food Safety Agency http://www.afssa.fr
• DGAl, Direction Générale de l'Alimentation, French Ministry of Agriculture and Fisheries http://agriculture.gouv.fr/sections/thematiques/alimentation/securite-sanitaire
...Standards and norms
- Aliments des animaux. Dosage de la Zéaralénone par chromatographie à colonne d'immunoaffinité et par chromatographie liquide haute performance - NF ISO 17372 - 03-08
- Food products. Determination of Ochratoxin A in barley and roasted coffee – Immunoaffinity column purification followed by HPLC analysis - NF EN 14132 - 10-03
- Food products. Determination of fumonisins B1 and B2 in corn – HPLC method with purification...
Regulations
• Commission Regulation (EC) No 1881/2006 of December 19, 2006 setting maximum levels for certain contaminants in foodstuffs. (Amended for mycotoxins by regulation (EC) n° 1126/2007).
• Commission Regulation (EC) No 401/2006 of February 23, 2006 laying down the sampling methods and the methods of analysis for the official control of the levels of mycotoxins in foodstuffs.
•...
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• DGCCRF – General Directorate for Competition, Consumer Affairs and Fraud Control http://www.dgccrf.bercy.gouv.fr
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