The detection of mycotoxins in food

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Abstract
Although the reported incidence of human mycotoxicosis is comparatively low, the Food and Drug Administration (U.S.A.) considers the problem of fungal contamination of food to be one of major significance. Not only could mycotoxins be responsible for past outbreaks of food poisoning of unknown aetiology; some have been shown to be carcinogenic, oestrogenic, or teratogenic in effect. The implications are serious. A food microbiologist has to decide how much screening to give suspect food. A full series of tests is costly and needs skilful workers. A routine test procedure should be devised which will give unambiguous results. The paper discusses the relative merits of biological and physico‐chemical assay procedures now available.

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