Study finds widespread mycotoxin contamination in UK plant-based meat and dairy alternatives

A new study published in the peer-reviewed journal Food Control has revealed that mycotoxins are present in 100% of the plant-based meat and beverage alternatives sampled from the UK market.  

Researchers analyzed 212 products, including 92 plant-based meat alternatives (PBMAs) and 120 plant-based beverages (PBBs), purchased from the top five UK retailers in early 2024. The study used liquid chromatography coupled to mass spectrometry (LC-MS/MS) to test for 19 different mycotoxins, marking the first systematic investigation of these contaminants in the UK’s growing plant-based sector.  

The study found that while every single product tested contained at least one type of mycotoxin, the levels and varieties differed significantly between categories.  

Products such as legume-based and cereal-based "meats" showed significantly higher concentrations of mycotoxins than beverages. Researchers attribute this to the complexity of these products, which often contain over 10 ingredients, each potentially introducing different contaminants.  

Oat-based drinks (OBBs) had the highest number of detected mycotoxins within the beverage category, frequently containing "type A" trichothecenes like HT-2 and T-2. Soy-based drinks showed a high prevalence of Ochratoxin A (OTA).  

Beyond well-known regulated toxins like Aflatoxins and Ochratoxin A, the study highlighted a high prevalence of "emerging" Fusarium and Alternaria toxins. Specifically, Beauvericin (BEA) was found in nearly every product tested.  

While individual toxin levels were generally below current EU/UK maximum regulatory limits for raw cereals, the researchers expressed concern over co-occurrence. Most samples contained a cocktail of multiple mycotoxins, which could lead to additive or synergistic health risks that are not yet fully understood or regulated.  

The study points out a significant "data gap" in food safety regulations. Currently, UK and EU legislations set limits for mycotoxins in raw ingredients like wheat or soy, but they do not specifically regulate finished plant-based meat or milk alternatives.

Furthermore, the study noted that common manufacturing processes (such as roasting, baking, and pasteurization) have little effect on reducing mycotoxin levels.  

Given the increasing role of these products in the UK diet, the authors urge food business operators to prioritize mycotoxin management. They also called for policymakers to extend monitoring to the specific raw commodities used in these formulations to ensure the long-term safety of sustainable food alternatives.    

Source:  

Science Direct