Managing mycotoxin risk
The Agency has developed two codes of practice to reduce fusarium and ochratoxin A mycotoxins in cereals. Mycotoxins are poisonous compounds that may, under some conditions, be produced by certain species of fungi. The Agency has also published a guide to the codes of practice for cereal farmers.
The European Union has produced a set of general principles to minimise the amount of mycotoxins in cereals and asked Governments in EU Member States to develop national codes of practice.
The Food Standards Agency, in consultation with DEFRA, commissioned Harper Adams University College to develop UK-specific codes of practice to reduce mycotoxin contamination in cereals.
Further information
If you require further information regarding the codes of practice or the above advice, please contact:
Jonathan Briggs
Food Protection Division
Food Standards Agency
Tel: 020 7276 8716
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Find out more
Letter from FSA on risk of fusarium fungi in 2008 wheat crop
Following a summer of weather conditions favourable to the development of the fusarium toxin deoxynivalenol in wheat in the UK, the Food Standards Agency has circulated a letter to industry to highlight the obligations placed on food businesses and provide advice on possible approaches available when dealing with wheat that may not comply with European (EC) legislation.