Mikotoksin Analizi — EN 14123 / LC-MS/MS / (AB) 2023/915

What Is Mycotoxins?

Mycotoxin analysis is the determination of toxic secondary metabolites produced by molds in food. The sample is extracted, purified, often with immunoaffinity columns, and measured by HPLC-fluorescence or LC-MS/MS. In multi-toxin methods, more than one mycotoxin is screened in a single study.

Purpose of Mycotoxins

The aim is to demonstrate that mycotoxin levels comply with the maximum levels defined in (EU) 2023/915. Mycotoxins are heat stable; cooking or processing does not eliminate them.

Which Products Is Mycotoxins Applied To?

Cereals and grain products
Nuts and dried fruit
Coffee, cocoa and spices
Wine and fruit juices (patulin, ochratoxin A)
Milk and dairy products (aflatoxin M1)

In Which Sectors Is Mycotoxins Used?

FoodAgricultureRetailAgriculture

Standards Related to Mycotoxins

TS EN 14123 (aflatoxin in hazelnuts, peanuts and corn — HPLC)
TS EN 14132 (ochratoxin A in barley, roasted coffee and wine)
TS EN 15891 (deoxynivalenol in grain)
TS EN 15850 (zearalenone in grain)
TS EN 16187 (patulin in baby foods)
TS EN ISO 17375 (yem — aflatoksin B1)

Mycotoxins Conditions

Sampling: According to (EC) 401/2006 mycotoxin sampling rules; the distribution is very uneven
Temizleme: Immunoaffinity column or multifunctional clearing columns
Measurement: HPLC-floresans veya LC-MS/MS
Unit: µg/kg

Equipment for Mycotoxins

LC-MS/MS and HPLC-fluorescence
Immunoaffinity column system
Grinder and homogenizer
Analytical balance

Sample Requirements for Mycotoxins

Sampling in accordance with (EC) 401/2006 is mandatory; mycotoxin is distributed very unevenly in the batch
A large total sample should be taken and ground to a smaller size.
Product type and target market must be declared
The sample should be sent in dry and cool conditions.

Duration of Mycotoxins

Extraction, immunoaffinity cleanup and chromatographic measurement together take several working days. The sample reduction and grinding step is added to this time.

Mycotoxins Procedure

1The sample is taken in accordance with the legislation and ground into small size.
2It is extracted with the appropriate solvent.
3It is cleared by immunoaffinity or multifunction column.
4The extract is concentrated.
5Measured by HPLC-fluorescence or LC-MS/MS.
6The results are compared with regulatory maximum levels.

Mycotoxins Acceptance Criteria

(EU) 2023/915 defines maximum levels for each mycotoxin and each product category; Limits are significantly stricter on baby and young child foods. The levels to be applied are confirmed by the current text of the regulation.

Evaluation of Results

Sampling is a greater source of uncertainty than the analysis itself: mycotoxin may be concentrated in a few grains in the batch. Therefore (EC) 401/2006 provides for a large total sample and correct reduction; The result of a sample taken without following the rules is not suitable for making a decision about the lot.

Mycotoxins Report

Sample description, batch size and sampling method
Analiz edilen mikotoksin listesi
Applied standard and cleaning method
Result, limit of detection and uncertainty for each mycotoxin
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) Regulation 2023/915 on Maximum Levels of Contaminants in Food
(EC) 401/2006 Mycotoxin Sampling and Analysis Methods Regulation

Food Testing — What Does This Testing Field Cover?

The section below describes the field that the Mycotoxins 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 Mycotoxins

Does roasting or baking destroy mycotoxin?

It doesn't. Most mycotoxins are heat stable and do not break down at normal processing temperatures. Even if the mold is killed, the toxin it produces remains in the product.

Why is sampling so important?

Because mycotoxin is not distributed homogeneously in a batch; contamination may be concentrated in a few grains. That's why the legislation requires that a large total sample be taken and ground down to size.