Mycotoxin contamination
Asperigillus Flavus and Fusarium spp. produce potent myocotoxin (aflatoxins and tricothecenes respectively). government throughout the world have established allowable limits for several mycotoxins in food.
U.S Food And Drug Administration (FDA) allows 20 micrograms/kg(ppb) contamination of aflatoxins in food (aimed at nuts and nut products). allowable levels for feed are higher (e.g. 300 ppb).
Most mycotoxin detection is done through antibody based tests or analytical chemical techniques (e.g. high performance liquid chromatography [HPLC])
Reference:
Johnson.P. Department of Biology Acadia University. Introduction to Food Technology. Year 2002. Chapter 6, Diagnostic Systems. Page 156.
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