Topic 2 Minimizing the risks in the kitchen

The prevention of mycotoxins is a difficult task and can be made at different stages. It is important to highlight that mould producing mycotoxins grow on a variety of different crops and foodstuff and may penetrate deep into food and do not just grow on the surface.

As consumers, preventive measures against fungal growth, contamination and mycotoxins production may include:

  • to keep the fridge clean so that it does not become mouldy;
  • keep dishcloths, towels, sponges, and mops clean and fresh;
  • and wash raw fruit and vegetables thoroughly before consumption.

In case of having an altered food, taste or smell, even if slightly, discard it completely.

Mycotoxins are invisible and undetectable to eye view and may be present in the entire product.  

Penicillium spp on an orange (Citrus aurantium)