Mycotoxins in Edible Oils

Mycotoxins in Edible Oils

Agricultural Sciences / Nutrition & Food Sciences / Agro-Food

April 01, 2013

R-Biopharm has recently received a number of enquiries from customers asking about testing edible oils for mycotoxins.

Currently maximum levels are set for various mycotoxins including aflatoxins, ochratoxin A, patulin and the Fusarium toxins (deoxynivalenol, zearalenone and fumonisins) /Commission Regulation (EC) No.1881/2006.

These levels are set for those foods that are susceptible to mycotoxin contamination and that contribute a significant amount to consumers’ total dietary intake. They are also set based on what is considered reasonably achievable by following good agricultural and manufacturing practices. Of particular interest are the levels of zearalenone in oil, which current European Union limits have set a maximum level of 400 μg/kg. Other mycotoxins such as aflatoxins are nearly completely removed by the refinement process of vegetable oils. As a result of this, it is therefore appropriate to exclude groundnuts and other oilseeds intended for crushing for refined vegetable oil, crude vegetable oil destined for refining as well as refined vegetable oil itself from the maximum levels.

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