Topic 1 Regulatory limits for mycotoxins
The World Health Organization (WHO), in collaboration with Food and Agriculture Organization (FAO), is responsible for regularly assessing the risks of mycotoxins to humans, through contamination in food, and for recommending adequate protection.
Risk assessments of mycotoxins in food done by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) are used by governments and by the Codex Alimentarius Commission (the intergovernmental standards-setting body for food) to establish maximum levels in food or provide other risk management advice to control or prevent contamination.
The outcome of such health risk assessments can either be a maximum tolerable intake (exposure) level, or other guidance to indicate the level of health concern (such as the Margin of Exposure), including advice on risk management measures to prevent and control contamination, and on the analytical methods and monitoring and control activities.
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Black Mold (Aspergillus niger)
Author Piter Kehoma Boll