Mycotoxin Analysis: New Proposals for Sample Treatment

Table 1

Most common mycotoxins, main producing fungal species, and food commodities frequently contaminated.

Fungal species	Mycotoxin	Food commodity	Maximum permitted levels^a (μg Kg^−1)
Aspergillus parasiticus	Aflatoxins B1, B2, G1, G2	Maize, wheat, rice,; sorghum, ground nuts,; tree nuts, and figs	B1: 0.10–12; B1 + B2 + G1 + G2: 4–15
Aspergillus flavus	Aflatoxins B1 y B2	Idem
Metabolite of aflatoxin; B1 in mammals	Aflatoxin M1	Milk and milk; products	0.025–0.050
Fusarium sporotrichioides	Toxins T-2 and HT-2	Cereals and cereal products	T-2 + HT-2: 15–2000^b
Fusarium graminearum	Deoxynivalenol; zearalenone	Cereals and cereal products	DON: 200–1750; ZEN: 20–400
Fusarium moniliforme; (F. verticillioides)	Fumonisins B1, B2	Maize, maize; products, sorghum, and asparagus	B1 + B2: 200–4000
Penicillium verrucosum Aspergillus ochraceus	Ochratoxin A	Cereals, wine, fruits, coffee, and spices	0.50–80
Penicillium expansum	Patulin	Apples, apple juice, and apple products	25–50
Aspergillus, Penicillium, and Monascus	Citrinin	Cereals, red rice, fruits, and cheese	nr
Aspergillus versicolor	Sterigmatocystin	Cereals, coffee, ham, pepper, and cheese	nr
Hypocreales (Claviceps purpúrea), Eurotiales	Ergot alkaloids	Cereals	nr

Range of maximum permitted levels in the EU, depending on the food commodity [6].
^bRecommended level [7].
nr: not regulated.