Mycotoxins in European Union Regulations (2023-2025).

IF 1.5 Q3 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Safety Pub Date : 2026-01-26 Epub Date: 2025-11-12 DOI:10.4081/ijfs.2025.14096

Sara Vitalini, Marcello Iriti, Lisa Vallone

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引用次数: 0

Abstract

Mycotoxins are secondary metabolites produced by fungi, mainly from the Aspergillus, Penicillium and Fusarium genera, under specific temperature and humidity conditions. They can enter the food chain through contaminated plant-based foods (e.g., cereals, legumes, dried fruits, herbs) and animal-derived products (e.g., meat, dairy, eggs, honey) due to contaminated feed. This study analyzes the current European Union regulatory framework for mycotoxins, focusing on Regulation (EU) No. 915/2023 and subsequent amendments [Regulations (EU) No. 1022/2024, 1038/2024, 1756/2024, 1808/2024, 89/2025, and 691/2025] that define maximum levels and sampling procedures. Regulated mycotoxins include aflatoxins (B1, total B1+B2+G1+G2, M1), ochratoxin A, patulin, deoxynivalenol, zearalenone, fumonisins, T-2 and HT-2 toxins, citrinin, and Claviceps spp. alkaloids. The study highlights key updates in legislation, their impact on monitoring and compliance, and the need for ongoing research in the context of climate change to safeguard food safety and protect vulnerable populations.

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欧盟法规中的真菌毒素（2023-2025）。

真菌毒素是真菌在特定温度和湿度条件下产生的次生代谢物，主要来自曲霉属、青霉属和镰刀菌属。由于饲料受到污染，它们可以通过受污染的植物性食品（如谷物、豆类、干果、草药）和动物源性产品（如肉类、乳制品、鸡蛋、蜂蜜）进入食物链。本研究分析了当前欧盟真菌毒素监管框架，重点关注法规（EU） No 915/2023和随后的修正案[法规（EU） No 1022/2024、1038/2024、1756/2024、1808/2024、89/2025和691/2025]，这些法规定义了最高水平和抽样程序。受调控的真菌毒素包括黄曲霉毒素（B1，总B1+B2+G1+G2， M1）、赭曲霉毒素A、展霉素、脱氧雪腐镰刀菌醇、玉米赤霉烯酮、伏马菌素、T-2和HT-2毒素、柠檬黄毒素和锁骨菌属生物碱。该研究强调了立法的关键更新，它们对监测和合规的影响，以及在气候变化背景下为保障食品安全和保护弱势群体而进行持续研究的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

10 weeks

期刊介绍： The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.