An overview of the applications of hazards analysis and critical control point (HACCP) system to mycotoxins

Resumen

Mycotoxins are toxic metabolites produced by fungal species that commonly contaminate staple foods and feeds. The worldwide mycotoxin contamination of food and feed is a problem of public health as it is shown in the total mycotoxin notifications reported by Rapid Alert System for Food and Feed in the European Union. The inclusion of mycotoxin control in food and feed manufacturing hazard analysis critical control point (HACCP) system is widely used as prevention of mycotoxin occurrence. Several food commodities are mainly involved in control mycotoxins as cereals, grapes, coffee, nuts, milk and wine manufacturers. Moreover, feed is particularly vulnerable to mycotoxin contamination because typically lower quality ingredients are used and HACCP is used to quality control. Aflatoxins and ochratoxins are the most determined mycotoxins for controlling the quality of the products by rapid tests and liquid chromatography methods. Despite many years of research, and the introduction of good practices in the food production, storage and distribution chain, mycotoxins continue to be a concern in food safety.