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for mycotoxins

Resources

Determination of mycotoxins in foods. A visual guide.

This video complements, in the frame of testing methods regulations, the ring of test methods validation. It explains how to determine,

  • Aflatoxins B1, B2, G1 and G2 in peanut butter, pistachios, figs, and paprika powder
  • Aflatoxin M1 in milk
  • Ochratoxin A in barley and roasted coffee
  • Patulin in apple juice and apple puree

The project, funded by the Standard Measuring & Testing Programme of the European Commission, was created under the coordination of CSL Food Science Laboratory (Norwich, UK). The development of analytical methods was carried out by the following organizations: EC-JRC (Ispra), CNEVA (Paris), Leatherhead Food RA (Leatherhead, UK) and CSL (Norwich).

 

Determination of aflatoxin B1 in animal feed.

The method described has been validated in 1999 under co-ordination of the JRC Ispra. This video is complementary to the written standard operation procedure being also available in the JRC Ispra, IHCP.

The method, developed by the Food Products and Consumer Goods Unit (IHCP), is based on high performance liquid chromatography (HPLC) with immunaffinity column, clean up prior to analysis.

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