DEVELOPMENT OF GOOD PRACTICES TO PREVENT CONTAMINATION OF CEREALS AND DERIVATIVES BY EMERGING MYCOTOXINS

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Mycotoxins are contaminants that attack many agricultural products, especially cereals. They can form during cultivation, harvesting, drying, transport and storage and can persist until food is processed. Mycotoxins enter the food chain directly through the consumption of cereals and indirectly through products of animal origin. They attract our attention because of their effects on human health. As a result of climate change, rising temperatures and reduced rainfall, mycotoxin-producing fungi can find more appropriate conditions for their development. Other indirectly related factors are the presence of insects and the use of fertilisers, and at European level there are several preventive measures. However, the main instrument of control is the dissemination of objective information to all members of the food chain

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