ABSTRACT
Mycotoxins are substances that are naturally produced by some fungi. Mycotoxins could just be by-products of the fungal metabolism or they might serve a purpose that is beneficial to the fungi. The health effects of mycotoxins vary according to many parameters, including the type of mycotoxin, the amount ingested and, to some degree, the health and age of the recipient. Mycotoxins are considered to have potential for both acute and chronic effects. The fungi which produce mycotoxins are endemic in the relevant crop-growing regions and persist in soil so there is always the potential for infection. Many countries set legal standards for mycotoxins in food and feed. The determination of whether food stuff complies with the legal standards for mycotoxins set out in Commission Regulation (EC) No 1881/2006 requires a sample of the food stuff to be taken and analysed. The association of mycotoxin producing fungi with so many of the world's basic cereals ensures a wide distribution.
