Aflatoxins levels in cereals across Europe within limits, finds EFSA report

By Kacey Culliney

- Last updated on GMT

Aflatoxins in cereals across EU mostly within maximum limits, finds EFSA
Aflatoxins in cereals across EU mostly within maximum limits, finds EFSA

Related tags: Cereal

Levels of potentially toxic aflatoxins in cereals and processed cereal products across Europe are, on the whole, within safety limits, according to new data from EFSA.

The research performed by the  European Food Safety Authority (EFSA) spanned 2,183 food samples and investigated levels of aflatoxins B1, B2, G1 and G2.

Findings showed that only six cereals and milling products samples were above the maximum level of 4 microgram/kg (µg/kg) and just two breakfast cereal samples.

Aflatoxins and health risks

Aflatoxins, most commonly found in cereals, are toxic secondary metabolites that are genotoxic and carcinogenic. They can cause both acute and chronic toxicity in humans and therefore exposure through food should be kept as low as possible.

The European Commission (EC) has set maximum safety limits of aflatoxins B1, B2, G1, G2 and M1 in cereals and cereal-derived products at 4 µg/kg. Rice and maize are the exception, with maximum limits set at 10 µg/kg.

Most of the samples reported low Limit of Detection (LOD) - ranging from 0.01 to 0.7 µg/kg and from 0.01 µg/kg and low Limit of Quantification (LOQ) – from 0.01 µg/kg to 1.1 µg/kg.

Out of 1,341 samples of cereals and their milling products available with data, the six samples containing aflatoxins above the maximum limit were rice (3), buckwheat grain (2) and a corn milling sample.

The two samples of breakfast cereals with higher aflatoxins levels were found among 842 qualified samples.

Research details

Data on 2,183 food samples was retrieved from the EFSA chemical occurrence database on March 15. The samples were collected between 2007 and 2012, with more than half collected between 2010 and 2011.

Sampling was carried out in 16 different European countries; Germany was the most represented, followed by Austria and Slovenia.

The full technical paper can be found here​.

Related news

Show more

Related products

show more

A Baker’s Hero: Vital Wheat Gluten

A Baker’s Hero: Vital Wheat Gluten

Cargill | 25-Oct-2022 | Technical / White Paper

From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose...

Enhance the shelf life of baked goods now!

Enhance the shelf life of baked goods now!

Mane Kancor Ingredients Pvt. Ltd. | 19-Oct-2022 | Technical / White Paper

Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity...

Sugar reduction and alternatives guide

Sugar reduction and alternatives guide

Cambridge Commodities | 28-Sep-2022 | Product Brochure

Cambridge Commodities has selected a number of sugar alternatives including food-based alternative sweetening products, sweeteners of natural origin, and...

We offer even more reason to indulge.

We offer even more reason to indulge.

ADM | 22-Sep-2022 | Insight Guide

Consumers want snacks that are both delicious and nutritious. That’s why we incorporate more fiber and plant-based choices and use ingredients like botanical...

Related suppliers

Follow us

Products

View more

Webinars