What Are Mycotoxins?

As the name suggests, mycotoxins are toxins produced by fungi, such as yeasts and moulds. Due to their varied nature, fungi, or their spores, can be found virtually everywhere. When growth conditions are right, they can multiply quickly and produce toxins as byproducts.

Specific growth conditions, including temperature, humidity, and organic food sources, have an impact on whether particular fungi will grow and on the characteristics of the toxin byproducts produced.

• Aflatoxin
• Fumonisin
• Ochratoxin
• T-2 / HT-2
• Deoxynivalenol (DON)
• Zearalenone

How Does Mycotoxin Contamination Occur?

Grains provide an ideal environment for fungal growth, making them vulnerable to mycotoxin contamination both pre-harvest in the field and post-harvest during storage. Factors such as insect damage, poor handling practices, and environmental stress can compromise the grain kernel, allowing fungi to invade and multiply.

Once established, these fungi may produce mycotoxins that persist throughout storage and processing, making early detection and monitoring critical.

Preparing for Mycotoxin Testing During Harvest Season

As harvest time approaches, testing processes are often reviewed to help ensure the crop is safe and harvest runs as efficiently as possible. Understanding the nuances of mycotoxin testing is crucial to help protect food and feed quality and support regulatory compliance.

Together, these elements support reliable results during a time when testing volumes often increase significantly.

Proficiency Testing

Enrolment in a proficiency testing programme is another key element of a strong mycotoxin control strategy. The use of reference materials helps laboratories identify training needs, validate ongoing performance, and document method reliability.

By understanding the strengths and limitations of selected testing methods, laboratories can improve data quality and maintain confidence in their results throughout the testing season.

Managing Mycotoxin Control Throughout the Supply Chain

Mycotoxin management does not stop at harvest. Responsibility for testing often shifts as grain moves from farmers and producers to buyers, transporters, mills, and processors.

Some businesses focus testing intensity around the new crop period, with reduced volumes throughout the year, while others operate year-round testing as part of continuous production. In both cases, aligning testing strategies with operational priorities is essential.

Preventing Mycotoxin Outbreaks

Testing plays an essential role in safeguarding crops, but preventing mycotoxin contamination remains the most effective approach to mycotoxin control.

Proper Drying and Storage

Drying grains promptly to safe moisture levels immediately after harvest significantly reduces the risk of fungal growth. Once dried, grains must be stored in conditions that prevent moisture reabsorption and minimise temperature fluctuations.

Cleaning and Sanitation

Effective cleaning practices reduce the presence and spread of mould spores throughout harvesting equipment, storage facilities, and processing environments. Maintaining high hygiene standards at every stage of the supply chain supports long-term mycotoxin risk reduction.

Regular Testing and Monitoring

Routine testing and monitoring enable early detection and effective management of mycotoxin contamination. Sampling should take place at multiple stages, including pre-harvest, post-harvest, during storage, and throughout processing.

Rapid screening tools such as lateral flow tests and ELISA methods allow for fast, on-site decision-making. To find out more about the testing solutions and support Neogen can offer, please click here.