Germany: Study reveals surprising insights on mycotoxins T-2 and HT-2
A recent analysis conducted by the Chemical and Veterinary Inspection Office (CVUA) in Sigmaringen, Germany, has yielded noteworthy findings regarding the trichothecene mycotoxins T-2 and HT-2. Between 2016 and 2024, the office examined nearly 3 900 food samples, focusing not only on grains but also on a variety of other food products, such oils and juices.
T-2 and HT-2 toxins are produced by Fusarium fungi, which thrive in damp and cool conditions, primarily affecting grains such as corn and oats. Known for their negative impacts on the immune system and other vital functions, these mycotoxins can lead to severe health issues when consumed in high amounts.
The report from CVUA highlights a significant finding: while only 0.2% of the grain samples exceeded the maximum limits set by the EU Commission, T-2 and HT-2 were also detected in unexpected food categories like vegetable oils and apple juice.
Most notably, the highest concentrations of these mycotoxins were found in hemp and corn germ oils, ranging from 10 to 20 µg/kg.
Furthermore, among the 168 samples of apple juice tested, 35 samples (approximately 21%) contained T-2 and HT-2 levels above the quantification limit of 2 µg/kg. The highest combined concentration of T-2 and HT-2 toxins recorded was 69 µg/kg, with HT-2 toxin generally present in greater amounts. This has prompted the CVUA to initiate a specialized monitoring program to further investigate the presence of mycotoxins in apple juice, a product previously associated primarily with the mycotoxin patulin.
The results of this study highlight the importance of expanding the scope of mycotoxin testing to include a broader array of food products, particularly those that have been previously overlooked, such as plant-based drinks and various fruit juices.
In conclusion, the CVUA's work contributes crucial data that informs toxicological assessments and regulatory frameworks aimed at consumer protection. While the establishment of maximum levels for T-2 and HT-2 toxins, effective from July 1, 2024, represents a significant step forward in food safety regulation, further research is needed to address the gaps in knowledge regarding the prevalence of these mycotoxins in various food products.
Source:
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