Ergot – a new threat from an old enemy

In response to current requirements and pending future regulation we have developed new analytical methods for two mycotoxins.

It has been known for many years that plant based foods can be contaminated with fungal toxins (mycotoxins) which are produced by moulds/fungi during the growth of the plant or in storage. Many of these mycotoxins are extremely toxic to animals and humans and it is important for the food industry to ensure that foods do not contain hazardous (and illegal) amounts. Many different mycotoxins exist, and there is ever changing legislation, so food manufacturers must remain aware of developments and adjust their due diligence accordingly.

New threats

New threats have recently been identified. One is from an established hazard in the form of ergot contamination in cereals, notably from the toxic alkaloids produced by the fungus Claviceps purpurea. The other is from a group of toxins produced by Alternaria spp. Both are of considerable concern in relation to chronic human toxicity and both have analytical challenges for the food chemist.

The new methods are based on LC/MS/MS and have been validated according to ISO17025. We are now able to offer both analyses through our contract services.

For Alternaria contact ian.slaiding@campdenbri.co.uk and for ergot nick.byrd@campdenbri.co.uk