Mycotoxin codes of practice published
Wednesday 28 February 2007The Food Standards Agency has developed codes of practice to help farmers reduce the levels of mycotoxins in cereals through changes to cultivation and storage practices.
Mycotoxins are toxic substances produced by some fungi, and can be hazardous to human and animal health, even at low concentrations. Mycotoxins can be present our diet as a result of the growth of specific fungi on food crops, either in the field or in storage.
Two codes of practice have been developed in response to a new EU Recommendation. The first code of practice deals with the reduction of fusarium mycotoxins in the field, while the second details practices to minimise the formation of ochratoxin A in stored grain.