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Description
Mycotoxins are toxic fungal food contaminants which pose an emerging health risk and major cost to cereal production. Regulatory mycotoxin limits in food are developed by the EU and UK, and significant data gaps exist in mycotoxin occurrence and risk factors impacting prevalence. This project has demonstrated frequent mycotoxin occurrence in Scottish cereals and cereal foods. Data on occurrence of regulated mycotoxins and mycotoxin metabolites have been submitted to the Food Standards Agency and Food Standards Scotland as well as the European Food Safety Authority. This evidence informs risk analysis on national and international level to protect consumers and support trade. Looking at risk factors, this project has identified organic production and low-intensity cereal rotations as mitigation strategies to lower mycotoxin prevalence. Future work needs to assess how sustainable and regenerative agricultural practices will impact mycotoxin risks and use predictive modelling to assess known and emerging fungal mycotoxin risks in a changing climate.