Aflatoksin Analizi — EN 14123 / Aflatoksin M1 / (AB) 2023/915

What Is Aflatoxin?

Aflatoxin analysis is the determination of aflatoxins produced by Aspergillus type molds and classified as carcinogenic. In food, B1, B2, G1 and G2 forms and their sum are measured; In milk, M1, which is the metabolite of B1 that the animal takes with feed, is sought. The sample is extracted, cleared with an immunoaffinity column, and measured by HPLC-fluorescence or LC-MS/MS.

Purpose of Aflatoxin

The aim is to show that aflatoxin levels are below the maximum levels in the legislation. Aflatoxins are the group of food contaminants subject to the most stringent limits.

Which Products Is Aflatoxin Applied To?

Peanuts, hazelnuts and nuts
Dried figs and dried fruit
Corn and grain products
Spices (red pepper, black pepper)
Milk and dairy products (M1)

In Which Sectors Is Aflatoxin Used?

FoodAgricultureRetailAgriculture

Standards Related to Aflatoxin

TS EN 14123 (aflatoxin B1 and total aflatoxin in hazelnuts, peanuts and corn)
TS EN ISO 14501 (aflatoxin M1 in milk and milk powder)
TS EN 12955 (aflatoxin B1 and total in food)
TS EN ISO 17375 (yemde aflatoksin B1)

Aflatoxin Conditions

Sampling: According to (EC) 401/2006; distribution is extremely uneven
Temizleme: immunoaffinity colon
derivatization: Required for some forms of HPLC-fluorescence measurement
Unit: µg/kg (usually on a lower scale for M1)

Equipment for Aflatoxin

HPLC-fluorescence and derivatization unit
LC-MS/MS
Immunoaffinity column system
Grinder and homogenizer

Sample Requirements for Aflatoxin

Large total sample in accordance with (EC) 401/2006
The sample should be homogenized by grinding
Milk samples should be delivered quickly and in a cold chain.
Product and target market must be declared

Duration of Aflatoxin

The analysis takes several working days due to the extraction, immunoaffinity cleanup and chromatographic measurement steps.

Aflatoxin Procedure

1The sample is taken and ground in accordance with the legislation.
2It is extracted with the appropriate solvent.
3It is cleared with an immunoaffinity column.
4Derivation is applied if necessary.
5Measured by HPLC-fluorescence or LC-MS/MS.
6B1 and total aflatoxin are reported separately.

Aflatoxin Acceptance Criteria

(EU) 2023/915 defines maximum levels for aflatoxin B1 and total aflatoxin by product category; A separate, lower level applies to aflatoxin M1 in milk, and the strictest levels apply to baby foods. The values to be applied are confirmed from the current text of the regulation.

Evaluation of Results

B1 and total aflatoxin are subject to separate limits; A sample below the total limit may exceed the B1 limit. In addition, increased official control may be applied to some products upon entry into the EU and a certificate of analysis is required per shipment for these products.

Aflatoxin Report

Sample description, batch and sampling information
Applied standard and cleaning method
B1, B2, G1, G2 and total results
M1 result in milk
Detection limits and measurement uncertainty
Compared maximum levels

Accreditation

EUROLAB holds internationally recognised accreditation obtained from accreditation bodies party to the IAF and ILAC multilateral recognition arrangements, under ISO/IEC 17025 for laboratory testing, ISO/IEC 17020 for inspection and surveillance, and ISO/IEC 17021-1 and ISO/IEC 17065 for system and product certification. This chain ensures the reports and certificates issued are accepted worldwide.

Whether this test can be offered within accredited scope depends on your product and the standard applied; since accreditation is method-based, the scope is confirmed in writing at the quotation stage.

Scope and authorisations

Related Regulations

(EU) Maximum Contaminant Levels Regulation 2023/915
(EC) 401/2006 Mycotoxin Sampling Regulation
(EU) 2019/1793 (increased official control on certain products)

Food Testing — What Does This Testing Field Cover?

The section below describes the field that the Aflatoxin test belongs to; the conditions and acceptance criteria of this particular test are given in the sections above. The scope specific to your product is confirmed in writing at the quotation stage.

Food testing shows that a product is safe for consumption and contains what its label states. The family works along three axes: microbiological safety, chemical safety and nutritional composition. All three require different laboratory infrastructure, a different body of methods and a different turnaround time.

The most distinctive feature of the field is TIME PRESSURE. A steel specimen can wait on a shelf; a raw milk or fresh meat sample cannot. The time the sample was taken, the transport temperature and how long it takes to reach the laboratory directly determine the validity of the result. In food microbiology the cold chain record is therefore an inseparable part of the test report.

On the microbiological side there are two different questions and they must not be confused. DETECTION of a pathogen is a qualitative question: is Salmonella present in the sample or not? ENUMERATION of indicator organisms is a quantitative question and an indicator of production hygiene. The absence of a pathogen in a product does not show that hygiene is good; if the total mesophilic aerobic count is high, there is a problem in the process.

On the chemical side, pesticide residues, mycotoxins, heavy metals, additives, veterinary drug residues and process contaminants (acrylamide, furan, PAH) are measured. Multi-residue methods in this area (QuEChERS-based LC-MS/MS and GC-MS/MS) can screen hundreds of active substances in a single analysis; limits are defined separately for each product–substance pair.

On the composition side, protein, fat, moisture, ash, fibre, sugar profile, fatty acid composition, vitamin and mineral content are determined. These values are the basis of the nutrition declaration on the label and the tolerance ranges are defined in legislation — the difference between the declared value and the measured value must stay within that tolerance.

There is NO CE marking on food, and this shapes how the field works. Conformity is demonstrated through operating a HACCP-based food safety system, complying with labelling rules and not exceeding contaminant, residue and microbiological limits. A test result produces evidence not for a certificate but for a functioning system.

Allergen management carries particular weight. The presence of an undeclared allergen in a product is one of the most frequent causes of food recalls. Analysis here runs together with cleaning validation: it is shown that the line has been cleaned adequately after a production run containing an allergen and that the risk of cross-contamination is under control.

Voluntary schemes have become effectively mandatory in this field. Retail chains require their suppliers to hold a certificate under a GFSI-recognised scheme (BRCGS, IFS, FSSC 22000); without it, getting onto the shelf is practically impossible.

Method groups in this field

Pathogen detection
Detection of Salmonella, Listeria monocytogenes, Campylobacter, Cronobacter and Shiga toxin-producing E. coli; culture-based and molecular methods.
Indicator counts
Total mesophilic aerobic count, Enterobacteriaceae, coliforms and E. coli, coagulase-positive staphylococci, yeasts and moulds, lactic acid bacteria, sulphite-reducing Clostridia.
Pesticide and veterinary residues
Multi-residue screening by LC-MS/MS and GC-MS/MS with QuEChERS extraction.
Mycotoxins and contaminants
Aflatoxins, ochratoxin A, deoxynivalenol, patulin; heavy metals (ICP-MS), acrylamide and PAH compounds.
Nutritional composition
Kjeldahl protein, fat and fatty acid profile, moisture, ash, dietary fibre, sugar profile, vitamin and mineral analyses.
Allergens and authenticity
Gluten, milk, egg, nut and soy allergen analyses; molecular methods for species identification and adulteration detection.

Commonly confused in this field

Sampling is half the result. A sample transported at the wrong temperature or delayed gives an invalid result even if it is analysed correctly in the laboratory.
The absence of a pathogen does not show that hygiene is good; indicator counts give separate information and the two are read together.
A result from a sample taken from a lot can be generalised to the whole lot only if the sampling plan was set up statistically.
Limits are defined in separate regulations by product group and are updated regularly; a conformity decision based on an outdated limit table may be wrong.
For exports, the limits of the destination country may differ from EU limits; the same product may be compliant in one market and non-compliant in another.

Which decisions these results support

Verification of the HACCP plan and process monitoring
The basis for the nutrition declaration and allergen information on the label
Health certificates before export and compliance with destination market limits
Supplier and lot-based acceptance control
Shelf-life studies and determining storage conditions
Producing evidence for audits under GFSI-recognised schemes

Related Tests

Frequently Asked Questions About Aflatoxin

How does aflatoxin form in milk?

It does not occur directly in milk. When the animal consumes feed containing aflatoxin B1, its metabolite M1 passes into milk. Therefore, where control begins is in feed quality.

Does sorting reduce aflatoxin?

Sorting can significantly reduce the total level, as contaminated grains can often be distinguished visually. However, after sorting, the batch must be re-analyzed; The previous result is not valid.