Harmonize approaches to analysis and risk assessment of mycotoxins in foodstuffs

The mycotoxins are fungal metabolites, found in most foods offered in the world. They represent a potential threat to food safety. Chronic toxic effects are possible at low levels of mycotoxins and are more serious problem than acute toxic effects, due to carcinogenic properties and prevalence of mycotoxins in such levels. Since complete removal of mycotoxins from food is not possible, it is necessary to take steps towards the assessment and management of the risk to the health of humans and animals. To assess the possible dangers, scientists developed different scientific approaches and extrapolation models. Their purpose is to achieve uniform scientific criteria for evaluation of available data and harmonization of legislative decisions to reach the general principle of EU food safety "from the farm to the fork“.