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1 Contaminants in Grain Dr Sohair A. Gad Alla General Administration for Laboratories Affairs National Food Safety Authority (NFSA)

2 Cereal grains definition Contaminants in Cereal grains Standards Codex EOS Mycotoxins Heavy metals Acrylamide Pesticides Microbiology accredited labs Reduction of Contamination Contents

3 Cereal Grains CODEX CLASSIFICATION OF FOODS AND ANIMAL FEEDS Cereal grains are derived from the heads of starchy seeds produced by a variety of plants, primarily of the grass family (Gramineae) Barley-Maize-Oats- Rye -Rice - Sorghum-Wheat About 80 percent of the protein and over 50 percent of the calories consumed by humans and livestock come from cereal grains

4 Cereal Grains 03 Grasses 020 Cereal grains GC 11 Primary feed commodities of plant origin 051 Straw, fodder and forage of cereal grains and grasses (including buckwheat fodder) (forage) 051 Straw, fodder and forage of cereal grains and grasses (including buckwheat fodder) (straws and fodders dry) AF AS 13 Derived products of plant origin 065 Cereal grain milling fractions CF

5 Cereal Grains Globally, there are over 50,000 edible plants. Just three of these (rice, maize and wheat) provide about 60 per cent of the world's food energy intake, (FAO) Staple Foods. The Food and Agriculture Organisation (FAO) forecasts that world grain utilization in 2018/19 will reach a record level of 2646 million tonnes

6 Contaminants Definitions of contaminants set by; The Codex Alimentarius Commission (CODEX) The European Food Safety Agency (EFSA) Any substance not intentionally added to food which is present in such food as a result of the production, manufacture, processing, preparation, treatment, packaging, transport as a result of environmental contamination

7 Contaminants in Cereal grains The potential sources for the contamination of grains are mostly environmentally based and include: Air, dust, soil, water, insects, rodents, birds, animals, microbes, humans, storage and shipping containers, and handling and processing equipment

8 Contaminates Classification of contaminants in food Not intentionally added (Food contaminants) Intentionally added Natural contaminates Mycotoxins, alkaloids Environmental Pollutants Heavy metals Arsenic, lead, cadmium, mercury,, PCBs, Dioxins Process contaminates Acrylamide, furan Microbial contamination Residues Pesticides, Fertilizers Grains Mycotoxins Deoxynivalenol Zearalenone Ochratoxin A Fumonisin B1 Aflatoxin B1, B2, G1, G2 alkaloids Arsenic, lead, cadmium acrylamide Microbiolog y and Hygiene Pesticide residues

9 Trend of contamination Percentages in cereals (RASFF) Cereal-related entries into the European Union Rapid Alert System for Food and Feed for the calendar year 2010 (n = 169) and based on underlying cause (after European Commission 2011). Analysis of notifications (n = 122) concerning Cereals and Bakery Products communicated through the European Rapid Alert System for Food and Feed during the calendar year 2015.

10 Trend of contamination Percentages in cereals Analysis of notifications (n = 122) concerning Cereals and Bakery Products communicated through the European Rapid Alert System for Food and Feed during the calendar year 2015.

11 standards

12 Codex standards Ref Title Last modified Wheat CXS Standard for Wheat Flour 2016 CXS Standard for Wheat Protein Products Including Wheat Gluten 2001 CXS Standard for Durum Wheat Semolina and Durum Wheat Flour 1995 XS Standard for Wheat and Durum Wheat 1995 Maize CXS Standard for Maize (Corn) 1995 CXS Standard for Whole Maize (Corn) Meal 1995 CXS Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits 1995 CXS Standard for Maize (Corn) 1995 CXS Standard for Whole Maize (Corn) Meal 1995 CXS Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits 1995 CXS Standard for Baby Corn 2005 CXS CXS Rice Standard for Sorghum Flour Standard for Sorghum Grains CXS Standard for Rice 1995

13 EOS standards, Examples رقم المواصفه الجزء السنه المواصفه الحبوب تقدير الوزن النزعى الكتلة ( الوزن ) الهكتوليتر طريقة روتينية الحبوب تقدير الوزن النزعى الكتلة ( الوزن ) الهكتوليتر طريقة مرجعية الحبوب والبقول إرشادات لقياس درجة حرارة الحبوب المخزنة على صورة صب الحبوب والبقول تقدير اإلصابة الحشرية غير الظاهرة اساسيات عامة الحبوب والبقول تقدير اإلصابة الحشرية غير الظاهرة الطريقة السريعة الحبوب والبقول تقدير اإلصابة الحشرية غير الظاهرة سحب العينات الحبوب والبقول تقدير اإلصابة الحشرية غير الظاهرة طريقة مرجعية الحبوب والبقول تقدير الوزن أللف حبة الحبوب والبقول تقدير محتوى النيتروجين وحساب محتوى البروتين الخام طريقة كلداهل الحبوب والبقول ومنتجاتها تقدير محتوى الرماد بالحرق الحبوب ومنتجات الحبوب تقدير محتوى الدهن الكلى الحبوب ومنتجات الحبوب المطحونة تقدير لزوجة الدقيق بأستخدام األميلوجراف 4768 الحبوب ومنتجاتها البرغل الحبوب ومنتجاتها الحبوب قمح الديورم ( تريكم ديورم ) اإلرشادات العامة والطرق القياسية لقياس لون السيمولينا الحبوب ومنتجاتها الفريك الحبوب ومنتجاتها تقدير محتوى الرطوبة طريقة مرجعية الحبوب ومنتجاتها سحب العينات 4464 الحبوب ومنتجاتها ( السميد )

14 EOS standards, Examples رقم المواصفه الجزء السنه المواصفه حبوب الذرة الرفيعة ( حبوب السورجم ) حبوب الذرة الكاملة المجمدة سريعا حبوب الشعير حبوب الشوفان 3958 حبوب القمح المقشور حبوب أذرة الفيشار حالوة الفول السودانى دقيق الدخن دقيق الذرة دقيق ذرة كامل دقيق الذرة دقيق ومجروش الذرة منزوعة الجنين دقيق الذرة الرفيعة ( دقيق السورجم ) دقيق الشعير دقيق القمح الخواص الطبيعية للعجائن تقدير أمتصاص الماء والخواص الريولوجية باستخدام جهاز الفارينوجراف دقيق القمح المستخدم فى صناعة البسكويت وعجائن الحلوى دقيق القمح باستخراجاته المختلفة دقيق القمح باستخراجاته المختلفة تقدير الرطوبة ( طريقة مرجعية ) 4594 دقيق القمح نمرة ( 2 ) دقيق القمح ودقيق الشيلم إرشادات عامة على أختبارات تصنيع الخبز دقيق القمح وسيمولين القمح الديورم تقدير محتوى الشوائب من أصل حيوانى دقيق الكاسافا دقيق قمح الديورم والسيمولينا تقدير محتوى الصبغة الصفراء رقائق الذرة ( كورن فليكس ) زبدة الفول السودانى

15 EOS standards, Examples المواصفه رقم السنه الجزء المواصفه القمح األشتراطات األساسية لقمح ( تريتيكم أستيفم ) القمح الشيلم ودقيق كل منهما وقمح الديورم وسمولينا قمح الديورم تقدير رقم السقوط طبقا لطريقة هاجبرج بيرتين القمح ودقيق القمح المحتوى الجلوتينى تقدير الجلوتين الجاف من الجلوتين الرطب بطريقة التجفيف فى الفرن القمح ودقيق القمح المحتوى الجلوتينى تقدير الجلوتين الرطب بالطريقة اليدوية القمح ودقيق القمح المحتوى الجلوتينى تقدير الجلوتين الرطب بالوسائل الميكانيكية القمح ودقيق القمح المحتوى الجلوتينى تقدير الجلوتين الرطب بالوسائل الميكانيكية القمح ودقيق القمح المحتوى الجلوتينى تقدير الجلوتين الرطب من الجلوتين الرطب باستخدام طريقة التجفيف السريع عدد المواصفات الخاصه بالحبوب والجوده 160 مواصفه والبقول ومنتجاتها التي اصدرتها الهيئه المصريه للمواصفات

16 Mycotoxins Mycotoxins are poisonous secondary metabolites produced by certain species of fungi. Fungi are air borne or soil borne and can infect the plants already in the fields as well as throughout the production chain In grains, five groups of mycotoxins are considered highly relevant for human health: Deoxynivalenol/nivalenol (DON) Zearalenone (ZON) Ochratoxin A (OTA) Fumonisins (FB) Aflatoxins (AF s)

17 Mycotoxins in Grains Significant food /feed safety hazard Stable and persistent, remain intact after cooking, drying, freezing or storage condition Low levels (ppb) cause serious health problems for human and animal Fusarium damage wheat Significant economic and trade issue 25% of food crops being affected by fungi, the loss of foodstuff by mycotoxins is estimated to range around 1 billion tonnes per year and cause economic losses of billions of dollars worldwide each year, (FAO)

18 Mycotoxins chemical structures Deoxynivalenol. Zearalenone. Aflatoxin B 1. Fumonisin B 1. Ochratoxin A.

19 Major mycotoxins, associated fungi, examples of optimal conditions for major mycotoxins production, and its physiological effects. Mycotoxin Fungi Temperature ( C) Water activity (aw) Toxicity Commodity Deoxynivalenol /nivalenol Fusarium graminearum Fusarium crookwellense Fusarium culmorum Gastrointestinal haemorrhaging, immunodepressants Wheat, maize, barley Zearalenone F. graminearum F. culmorum F. crookwellense Estrogenic activity classified as Group 3 Maize, wheat, barley, oats, rice and sorghum Ochratoxin A Aspergillus ochraceus A. carbonarius Penicillium verrucosum Carcinogenic, nephrotoxic, hepatotoxic, teratogenic classified 2B Barley, wheat, and other commodities Fumonisin B1 Fusarium verticillioides and F. proliferatum Carcinogenic, hepatotoxic classified 2B major target organs are the kidney and liver Maize Aflatoxins Aspergillus flavus Aspergillus parasiticus Carcinogenic, acute hepatotoxic, immunology suppression Identified as a Group 1, target organ is liver Maize, peanuts, and many other commodities Fungal growth on grains depends on various aspects, including temperature, ph, water availability, nutrients, and light

20 Global occurrence data reported during the past 10 years, reveals mycotoxin incidence among the positive samples identified and maximum levels in raw grains Aflatoxins 55% 63% 15% 44% Ochratoxin A 38% 42% 20% Fumonisins 78% 95% 97% 73% 49% 65% Deoxynivalenol, 71% 66% 67% Zearalenone 47% 48% 15% 59% J. Agric. Food Chem. on December 20, ug/kg, Africa, raw cereal grains, rice 850 ug/kg, Asia, corn 1,400 μg/kg of south America, maize 33 μg/kg Europe, corn 1164 ug/kg, Africa, rice 12.5 ug/kg America rice 5.76 ug/kg Asia, corn 24,225 ug/kg Africa corn 34,700 ug/kg America Corn 1,245.7 ug/kg America Wheat 71,121 ug/kg Asia Corn 4,438 μg/kg Europe, corn 5,400 μg/kg Europe Wheat 303 ug/kg Africa Wheat 4,732 ug/kg America Wheat 41,157 ug/kg Asia Wheat 1,169 ug/kg, Asia, rice 2,565 ug/kg America corn 3,049 ug/kg, Asia Wheat 678 μg/kg Europe Wheat

21 Mycotoxins The concentrations of mycotoxins tend to be lower in processed food products however, incidence rates can vary depending on the individual mycotoxin, possibly due to the varying stability of mycotoxins during processing and distribution Co-occurrence of mycotoxins = contaminated with multiple mycotoxins because some fungi, particularly Fusarium spp., can produce more than one mycotoxin and/or several toxigenic fungi can contaminate a food or commodity simultaneously Interaction among multiple toxins in foods or diet may result in varying impact on human health, combined mycotoxins in diet Development of analytical techniques particularly LC MS/MS methods enabled simultaneous identification and quantification of multiple mycotoxins at low levels

22 Regulations As many contaminants are naturally occurring, it would be impossible to impose a total ban on their presence Hence, most competent organizations and countries responded to the threat of food-borne contaminants by establishing and enforcing maximum levels for mycotoxins in food that are technologically practicable

23 Comparison of regulatory guidance in the EU, US and codex for foods for human consumption concerning maximum levels of permitted mycotoxins Contaminant EU US codex Aflatoxin Deoxynivalenol Food Category ML (ppb) Food Category ML (ppb) All cereals (inc. maize and rice) for direct human consumption Baby foods and processed cereal based foods for infants and young children Cereal flour, maize flour, maize, grits and maize meal, dry pasta Bread, biscuits, pastries, cereal snacks and breakfast cereals 4 All foods except milk 20 NO ML 0.1 for aflatoxin B1 750 Finished wheat products for human consumption Processed cereal based baby and infant food Cereal grains (wheat, maize and barley) destined for further processing 1250/ Fumonisin Unprocessed corn 4000 Degermed dry milled corn products (e.g. corn meal or corn flour with fat content < 2.25%, dry weight basis) Maize and maize based foods intended for direct human consumption Maize based breakfast cereals and maize based snacks Processed maize based foods and baby foods for infants and young children Raw maize grain Maize flour and maize meal 800 Cleaned corn intended for popcorn Whole or partially degermed dry milled corn products dry milled corn bran; 4000

24 Comparison of regulatory guidance in the EU, US and codex for foods for human consumption concerning maximum levels of permitted mycotoxins Contaminant EU US codex Ochratoxin A Zearalenone Cereal products and cereal grains intended for direct human consumption 3 None identified unprocessed cereals 5 5 Wheat-Barley- Rye Baby foods and processed cereal based foods for infants & young children Cereals for direct human consumption (e.g., cereal flour, bran) Maize for direct human consumption, maize based snacks & breakfast cereals Bread, pastries, biscuits, cereal snacks, breakfast cereals Processed cereal & maize based foods and baby foods for infants & young children None identified

25 CODEX STAN Codex ML for AF s, Nuts, Almonds, Brazil nuts, Hazelnuts, Peanuts, Pistachios, Dried figs Whole commodity intended for further processing, 15 ppb Whole commodity ready to eat, 10 ppb No ML for AF s in grains Exact comparisons are difficult due to differences in food grouping categories used; however, it seems that overall the numerical maximal limits applied to contaminants in grain and grain products for human consumption are somewhat lower in the EU than in the US for mycotoxins such as aflatoxin, fumonisin and deoxynivalenol

26 Prevention and reduction of mycotoxins -Processing/Manufacturing Once the grains are harvested, a prime role in the mitigation of the risk of contaminants falls to the processing/manufacturing steps. Whole grains undergo thorough cleaning and dehulling, with debranning (as is done for refined grain) applied to a limited extent in order to retain the nutritional superiority. Mycotoxins :Large fractions of mycotoxins can be removed by sorting, cleaning, dehulling, and debranning reduction of damaged kernels, fine material, and dust. Appropriate cleaning of the harvested grain is essential to reduce mycotoxin content, as concentrations can be greatest in broken kernels and fine material. Furthermore, proper drying has to follow soon after harvest. Grain dried below 14% moisture content can arrest further Mould growth and mycotoxin production. However, it will not eliminate fungi and mycotoxins that are already present. The following moisture contents are considered safe during storage: 14% to 14.5% for wheat, barley and oats; 14% for corn; 13% to 14% for rice Another strategy is to prevent fungi growth storing grains in an atmosphere with high carbon dioxide concentrations >80%

27 Prevention and reduction of mycotoxins Codes of Practice for the prevention and reduction of mycotoxins in cereals FAO; WHO. Code of Practice for the Prevention and Deduction of Mycotoxin Contamination in Cereals; Codex Alimentarius: Rome, Italy, Revised in 2016 RECOMMENDED PRACTICES BASED ON GOOD AGRICULTURAL PRACTICES (GAP) AND GOOD MANUFACTURING PRACTICES (GMP ) Planting Preharvest Harvest Storage Transport from storage Processing

28 incidence of mycotoxins in the agricultural crops and food stuffs in Egypt Country Mycotoxin Food stuffs Concentration (ppb) Reference Egypt AFs Meat products Aziz and Youssef, 1991 Spices 2 35 Selim et al., 1996 Cereal grains 36 Motawee et al., 2009 Nuts and seeds 24 El-Tras et al., 2011 Medicinal plants 49 Milk Infant milk formula J Vet Med Sci Jun; 76(6): , An Overview on Mycotoxin Contamination of Foods in Africa

29 Ergot Ergot is a fungal disease of cereal grasses, especially rye, caused by species of the ascomycete fungus claviceps. There are about 50 species of claviceps, which can affect a wide range of grains including rye, wheat, sorghum, millet and barley, less often oat. The disease is eventually characterized by the formation of hard, seed like ergot instead of normal seeds, these structure called Sclerotia forming the rest stage of the fungus

30 Ergot Ergot sclerotia contamination of cereals Sclerotia are the fruiting bodies of fungi of the genus Claviceps and are a problem, particularly in their primary host rye, because they contain significant levels of toxic ergot alkaloids In case scouring is applied in the presence of ergot sclerotia, the cereals need to undergo a first cleaning step before scouring. The scouring, performed in combination with a dust aspirator, is followed by a colour sorting before milling

31 Prevention and reduction of contamination by Ergot and Ergot Alkaloids in cereal grains

32

33 Ergot Ergot alkaloids (EAs) are a group of mycotoxins produced during the fungal infection of cereals Consumption of ergot alkaloids has been long known to cause ergotism in both humans and livestock. Symptoms of ergotism include gastrointestinal effects, and effects on the central nervous system. Removal of sclerotia by visual and automated means is effective in reducing ergot alkaloid content, UK Food Standards Agency, 2014 Ergotamine

34 Regulation Maximum levels of ergot sclerotia in certain unprocessed cereals and the provisions on monitoring and reporting set by COMMISSION REGULATION (EU) 2015/1940 EU COMMISSION REGULATION (EU) 2015/1940 Ergot sclerotia Unprocessed cereals with the exception of corn and rice 0,5 g/kg codex CODEX STAN Sclerotium of the fungus Claviceps purpurea Wheat Durum Wheat 0.05% m/m 0.5% m/m

35 Proposal for Maximum Levels

36 Tropane alkaloids Tropane alkaloids (TA) are secondary metabolites with more than 200 different substances identified in various plants When growing in direct vicinity of crops, tropane alkaloid containing plants are potential contaminants of various food and feeding stuffs As stated in a recent EFSA Opinion, the analysis of tropane alkaloids may be relevant in cereals and cereal-based baby food, buckwheat, oilseeds, sunflower or soybean products and herbal tea In March 2016, Commission Regulation 2016/239 amending Commission Regulation 1881/2006 came into force laying down maximum limits of 1.0 µg/kg for each atropine and scopolamine in processed cereal-based foods and baby foods for infants and young children, containing millet, sorghum, buckwheat or their derived products

37 Tropane alkaloids Maximum level (μg/kg) Tropane alkaloids Atropine Scopolamine Processed cereal-based foods and baby foods for infants and young children, containing millet, sorghum, buckwheat or their derived products 1,0 μg/kg 1,0 μg/kg

38 Heavy metals Toxic heavy metals such as cadmium, mercury, lead and arsenic Chronic exposure to heavy metals can lead to wide-ranging health problems. For example, Arsenic affects the skin, lungs, brain, kidneys, liver, metabolic system, cardiovascular system, immune system, and endocrine system Cadmium impacts the bones, kidneys, liver, lungs, testes, brain, immune system, and cardiovascular system Lead Young children are particularly vulnerable to the toxic effects of lead and permanent adverse health effects, particularly affecting the development of the brain and nervous system. Lead also causes long-term harm in adults, including increased risk of high blood pressure and kidney damage

39 Cadmium Cadmium is a toxic trace element found as an environmental contaminant, both through natural occurrence and from industrial and agricultural sources. Foods are the main source of cadmium exposure, second to smoking Wheat and rice are major cadmium contributors to the diet Cadmium is stored in the endosperm, the source of white flour Grain genotypes vary and can influence the level of grain cadmium accumulation, with some genotypes exceeding the CODEX standard (0.2 mg/ kg)

40 Arsenic Arsenic is a widespread element, which is introduced to the environment from both natural and anthropogenic sources The toxicity of arsenic compounds strongly depends on their chemical forms inorganic arsenic is considered to be more toxic than the organic form All plants can absorb some arsenic, but rice, cultivated in flooded conditions, can absorb much more than other grains Arsenic accumulates most in the outer layer of rice, which is the reason that whole grain rice, with its bran intact, can have up to 80% more arsenic than white rice The Swedish Food Standards Agency has advised that rice cakes should not be consumed by children under 6 years. However, neither EFSA nor any other European countries have considered this currently a necessary approach

41 Lead Lead is also an ubiquitous element, found naturally in the earth s crust at an average level of 10 mg/kg. In addition, lead is used in various industrial applications and can thereby be introduced for example, to flour by old mills or cracked grindstone with metallic lead There does not appear to be large differences in the location of lead stored in different compartments of the grain. In a case report from Albania, lead in flour was 325 ppm, while in the bran it was 370 ppm. There is no known safe blood lead level, but chronic exposure to lead can seriously harm particularly a child s health

42 Maximum levels (EU) or guidance values (US) for metals Contaminant EU US codex Cadmium Food Category ML (ppb) Food Category ML (ppb) Cereal grains excluding wheat & rice Wheat and rice grains, wheat bran & wheat germ for direct consumption 100 None identified Arsenic Parboiled rice and husked rice 250 Infant rice cereals Rice waffles, rice wafers, rice crackers and rice cakes 300 Rice destined for production of foods for infants and young children Lead Cereals (pulses & legumes) 200 None identified

43 Acrylamide as Process Contaminant Acrylamide is a carcinogenic substance that forms naturally when food, especially potato- or cereal-based products, coffee and coffee substitutes, is fried, roasted or baked at temperatures above 120 C Its formation depend on the presence of carbohydrates (reducing sugars such as glucose and fructose), the amino acid asparagine and heat Levels of acrylamide in products range substantially and depend on processing The IARC have classified acrylamide as potentially carcinogenic, hence the EU Commission updated the benchmark values for acrylamide levels in various food categories in 2017 The US FDA proposes acrylamide levels in food but does not regulate them. Codex set Maximum Level (ML), 0.02 mg/kg all foods

44 Food Acrylamide Soft bread wheat 50 Non-wheat based soft bread 100 Breakfast cereals, excluding porridge: (i) Bran and whole grain cereal, gun-puffed grain, wheat and rye based products (ii) Maize, oats, spelt, rye barley and rice-based products Processed cereal foods for infants and young children 40 EU- benchmark levels (ppb) EU Regulation values for acrylamide relate to benchmark levels only, they are not maximum

45 Reduction of acrylamide Contamination Reduction in process temperature reduced acrylamide by approx. 75% Research has shown that free asparagine content varies widely between grain varieties and even within one single grain variety Further, it is also influenced by the growing (soil) conditions in individual fields. For example, Sulphur-deprived soils have been shown to impact the free asparagine concentrations in certain cereal crops considerably. Less Sulphur in the soil results in higher asparagine levels in the crop and therefore higher risk of acrylamide formation Overall, because of the heterogeneous nature of this variation(i.e., grain type, variety, growing conditions, climate), it is almost impossible to source wheat or any other grain with controlled low levels of asparagine

46 Pesticides Pesticides are arguably one of the most extensively regulated group of compounds in terms of food-based chemical hazards APC, Agriculture Pesticide Committee-Ministry of agriculture, is the competent authority for registrations of Agricultural Pesticides Details of recommendation regarding crops and pesticides combination are found at, For grains, pesticides treatments at cultivation stage, Post harvest The type Herbicides Nematicides Fungicides Insecticides MRL s of codex, EU, EPA are followed

47 APC recommendation for cereal grains,2019 Crop Pesticides- No. of trade names No of Active ingredients Classifications of Use wheat Herbicides Fungicides Insecticides Rice Herbicide Nematicide Fungicide Insecticide Corn Herbicides Fungicides Insecticide Soy bens 15 6 Acaricide Insecticide stored grains 27 3 Insecticide Aluminum Phosphide Carbon Dioxide malathion

48 Microbiology The microflora of cereals and cereal products is varied and includes molds, yeasts, bacteria (psychrotrophic, mesophilic, and thermophilic/thermoduric), lactic acid bacteria, rope-forming bacteria (Bacillus spp.), bacterial pathogens, coliforms, and Enterococci Bacterial pathogens that contaminate cereal grains and cereal products and cause problems include Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Escherichia coli, Salmonella, and Staphylococcus aureus Coliforms and enterococci also occur as indicators of unsanitary handling and processing conditions and possible fecal contamination

49 The Number of accredited labs in Egypt analysed chemical residues and microbiology tests in Foods Analysis No of accredited labs Analysis of Aflatoxin B1, B2, G1, G2 8 Analysis of Ochratoxins A 2 Fusarium toxins (DON, ZON, Fumonisins) 2 Analysis of Aflatoxin B1, B2, G1, G2 8 Multi-toxins method No labs Heavy Metals in food 7 Pesticide residues in food of plant origin (fresh products) 1 Acrylamide 1 Microbiology tests 16 Ergot alkaloids No labs

50 Risk management To stating actions to prevent or reduce food contamination, risk assessment and risk management strategies are outlined should they be needed following identification of a health hazard due to consumption of a contaminated food

51