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New limits of determination for alternaria toxins

New limits of determination for alternaria toxins

Alternaria toxins are myctoxins formed by the widespread black fungi of the genus Alternaria L. They are secondary metabolic products and are optimally formed at 25 - 28°C. The best known Alternaria toxins include alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA).

In particular, plant foods such as cereals, citrus fruits, sunflower seeds, potatoes, tomatoes and peppers, but also animal foods are susceptible to infestation by Alternaria toxins.

Since 2011, the European Food Safety Authority (EFSA) has been working on assessing the risk posed by so-called Alternaria toxins to the European population. Recommendation (EU) 2022/553 on monitoring in food now provides for multi-year monitoring by authorities and industry. The guideline values for AOH, AME and TeA, are based on the EFSA database. In case of guideline values being exceeded, an identification of the factors leading to the presence of Alternaria toxins is foreseen.

GBA Group offers testing of AOH, AME, TeA and other toxins by LC-MS/MS in food, with limits of quantification below the guideline values proposed by EFSA.

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New alternaria toxin levels

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