Mycotoxins

Mycotoxins are fungal toxic secretions in food that occur when their proper conditions are available. They are the result of fungal growth whether on raw food, or food made for direct human consumption, and spices.

The mission of the Mycotoxins section is to comply with many challenges related to a large and diverse group of Mycotoxins in Egyptian food.

QCAP is the first Egyptian laboratory accredited from EU countries for the analysis of aflatoxin in all Egyptian peanut exports to EU countries. It also issues authorizations for the export of shipments in compliance with international standard specifications.

Mycotoxins section supports food safety by introducing, developing, and adopting a large number of new analytical methods using the most modern analytical instruments, comparable to those used by EU reference laboratories to comply the latest international and local legislation.

As a partner in solving Egypt’s mycotoxin challenges, the laboratory provide the best testing services for all the regulated mycotoxins through several analytical methods includes:

1. Multi-mycotoxins method in nuts, cereals, spices and other food commodities
   • Aflatoxins B1, B2, G1, G2
   • Ochratoxin A
   • Deoxynivalenol
   • Zearalenone
   • Total FumonisinB1, B2
   • Total T2 and HT2
2. Aflatoxin M1 in Milk and dairy products.
3. Patulin in Juices.
4. Ergot alkaloids (12 epimers selected by EU regulations).
5. Tropane alkaloids.
6. Alternariol toxins.