Mycotoxins are small toxic secondary metabolites produced by fungi. With stable chemical properties, mycotoxins can easily contaminate food and feed. If eaten directly by humans or by animals, they will cause carcinogenic, teratogenic, mutagenic and other hazards. Studies have found that high temperature, high humidity and other environment suitable for the growth of fungi, and cause mycotoxin pollution, according to the United Nations Food and Agriculture Organization statistics, about 25% of the world's crops are contaminated by mycotoxin every year, resulting in the loss of about 1 billion tons of agricultural products. At present, the common mycotoxins mainly include Aflatoxins B1(AFB1), ochratoxin A(OTA), Deoxynivalenol (DON), Zearalenone (ZEARalenone), aflatoxins B1(AFB1), OTA (OTA), DEoxynivalenol (DON), Zearalenone (Zearalenone). It is of great significance to detect and identify mycotoxins in food.

At present, the most commonly used detection methods in food are Food Safety National Standard Food Aflatoxin B and G group Determination (GB 5009.22), Food Safety National Standard Food Aflatoxin M Group Determination (GB 5009.24), Food Safety National Standard Food Penicillin Determination (GB 5009.185), National Food Safety Standard Determination of Citrulin in Food (GB 5009.222), etc.

The mycotoxins analysis and detection services of the Food and Agriculture Division of the Ti Testing and Certification Group involve:

The quantitative detection ability of more than 40 mycotoxins

Full coverage of CMA and CNAS qualifications;

The stability and accuracy of the test results meet the requirements of various products;

Customized mycotoxin analysis services, including method development of special substrates, comparison of test result data of different instruments and laboratories, and sharing of laboratory testing technologies, etc.