News
16.07.2025 - Foods
July 16, 2025 - Recall of ground ginger due to aflatoxins draws attention to mycotoxins
A recent recall of ground ginger due to increased levels of aflatoxins has brought the topic of mycotoxins back into focus. These secondary metabolites of mold fungi can be highly toxic and are considered carcinogenic in some cases. Inactivation by heating is generally not possible.
The potential danger posed by mycotoxins has been known since the 1960s. A historically significant case is the so-called "Turkey X Disease" syndrome, in which around 100,000 turkeys died in Great Britain in 1961 after being fed contaminated peanut meal. Since then, numerous mycotoxins have been scientifically described, including aflatoxins, ochratoxin A, deoxynivalenol, and zearalenone. Overall, it is now assumed that there are over 650 known mycotoxins , which can be produced by around 400 types of mold fungi.
Sources of mycotoxins are generally classified into two groups:
- Field fungi (e.g., Fusarium spp.) contaminate plants during growth or harvest.
- Storage fungi (e.g., Aspergillus and Penicillium spp.) usually occur due to improper storage, especially in high humidity.
It is estimated that up to 40% of the world's food and feed, especially in tropical and subtropical regions, could be contaminated with mycotoxins. Climatic changes are also increasingly being discussed as a risk factor for the spread of toxigenic fungi.
In Germany, ready-to-eat spices are routinely tested for microbiological parameters according to the recommendations of the DGHM —this includes molds. If elevated mold levels are detected, this should be a reason for further mycotoxin analyses.
Our customer advisors are happy to assist you in selecting suitable testing procedures and in assessing potential risks.
Sources:
- www.lebensmittelwarnung.de
- www.bav-institut.de
- www.bfr.bund.de