Detection of Mycotoxins in Nuts

Mykotoxins are natural metabolism products of moulds which have a toxic effect on humans and animals. Just like microorganisms which generate antibiotics, moulds which generate mycotoxins have spread all over the world. Aflatoxins are the most toxic form of mycotoxins. Some types of food show an increased risk of aflatoxin release due to fungal infestation: dried fruit, spices, nuts (peanuts, hazelnuts, pistachios) and grain (wheat, corn).

Mycotoxins need certain conditions of temperature and humidity to form as well as sufficient nutrients. These conditions often occur with food when it is stored too long and in an unsuitable way. The result can be a complete
family of chemical compounds instead of only one substance. As mycotoxins are temperature-resistant they are usually not destroyed when the food is processed.