Safety Evaluation of Certain Mycotoxins in Food

This volume, co-published with WHO, contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2 and B3, ochratoxin A, deoxynivalenol and T-2 and HT-2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods, sampling protocols, effects of processing etc. Based upon this information the Committee assessed the risks associated with the intake of these mycotoxins. (Also issued as WHO Food Additives Series No. 47, ISBN 92-4-166047-3)