Mycotoxins are the most prevalent toxins in the environment causing many different chronic diseases. Those metabolites are naturally released by certain types of moulds (fungi) able to grow on numerous foodstuffs such as cereals, dried fruits, nuts and spices.
Mould growth can occur either before or after harvest, during storage, on/in the food itself, often under warm, damp and humid conditions. They can survive food processing as unfortunately, most mycotoxins are chemically resistant to heat and many processing procedures. A majority of mycotoxin exposures are through food ingestion or indirectly from animals that are fed with contaminated feed, in particular from milk.
In the European Union, 20% of all grains harvested have been found to be contaminated with mycotoxins.
|Aflatoxin B1 13C17||1217449-45-0||0,5µg/ml||1.2ml||Acetonitrile|
|Aflatoxin B2 13C17||1217470-98-8||0,5µg/ml||1.2ml||Acetonitrile|
|Aflatoxin G1 13C17||1217444-07-9||0,5µg/ml||1.2ml||Acetonitrile|
|Aflatoxin G2 13C17||1217462-49-1||0,5µg/ml||1.2ml||Acetonitrile|
|Fumonisin B1 13C34||1217458-62-2||25µg/ml||1.2ml||Nonane|
|Fumonisin B2 13C22||1217481-36-1||10µg/ml||1.2ml||Nonane|
|HT-2 Toxin 13C17||1486469-92-4||25µg/ml||1.2ml||Acetonitrile|
|Ochratoxin A 13C20||911392-42-2||10µg/ml||1.2ml||Acetonitrile|
|T2 Toxin 13C24||NA||25µg/ml||1.2ml||Acetonitrile|