Mycotoxins are natural toxins produced by fungi present on crops in the field or the harvested and processed products.

Wageningen Food Safety Research has specific expertise in the analyses of mycotoxins in a wide variety of food and feed commodities.

25 species of mycotoxins

Natural toxins represent one of the research fields in which Wageningen Food Safety Research takes a leading role. We can determine – either specifically or in multi-analyses – more than 25 mycotoxins, including all legally regulated mycotoxins such as aflatoxins, ochratoxins, deoxynivalenol (DON), and zearalenone (ZEA). The chemical analysis methods are supported by visual inspections and effect analyses.

See also information about mycotoxins on our NRL site (National Reference Laboratory).