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Mycotoxins
Risk assessment tools
Introduction
Grain is susceptible to mycotoxins produced either whilst the crop is growing by Fusarium species or during storage by Penicillium species. Mycotoxins are toxic chemicals produced by specific fungi which infect crops. Different fungal species produce mycotoxins of widely varying toxicity to humans and animals; hence there are different permitted levels in foodstuffs and feed.
Where mycotoxins develop: In field
In the field, infection of ears by Fusarium species can result in mycotoxin development when the weather is warm and wet at flowering. Fusarium mycotoxin occurrence may be greater when wet weather delays harvest. Crops infected at flowering may have individual bleached spikelets, or partially bleached ears, resulting at harvest in pink or chalky-white shrivelled grains. However, there is little correlation between fusarium damaged grains and mycotoxin occurrence.
In storage
In the store, ochratoxin A (OTA) may be produced by the storage mould Penicillium verrucosum if grain exceeds 18% moisture content. The greatest risk occurs during harvest backlogs and during ambient air drying when grain may take weeks to dry. OTA incidence can be unpredictable. In the UK only some strains of Penicillium verrucosum produce OTA. Even when present, those strains do not always produce toxins.
Resources
For the field
Guidelines to minimise risk of fusarium mycotoxins in cereals
Winter wheat Recommended Lists Table (See page 2
for fusarium resistance scores in the RL varieties)
Regional in-field mycotoxin level ratings available through Crop Monitor
For the store
Current research projects
Integrated strategy to prevent mycotoxin risks (Inspyr)
Improved modelling of fusarium to aid mycotoxin prediction in UK wheat
Fusarium mycotoxins in UK oat varieties - monitoring in preparation for legislation
Study of Fusarium langsethiae infection of cereals (PhD)
Useful links to other websites
Food Standards Agency
www.food.gov.uk
The UK Code of Good Agricultural Practice to Reduce Fusarium Mycotoxins in Cereals (2007) FSA
www.food.gov.uk/multimedia/pdfs/fusariumcop.pdf
The UK Code of Good Storage Practice to Reduce Ochratoxin A in Cereals (2007) FSA
www.food.gov.uk/multimedia/pdfs/ochratoxinacop.pdf
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Malting Barley and Milling Wheat Breakfasts in your area
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