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Mycotoxins in food: fungal toxins are not destroyed by heating

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Aug 28, 2026 - Foods

Mycotoxins in food: fungal toxins are not destroyed by heating

Mycotoxins in food: fungal toxins are not destroyed by heating

A recent survey by the Federal Institute for Risk Assessment (BfR) reveals gaps in knowledge about handling molds and mycotoxins. Importantly: many mycotoxins are not rendered harmless by cooking or baking.

Molds occur naturally in the environment and can contaminate food already during cultivation, harvest, storage or processing. Under suitable conditions, certain molds can produce so-called mycotoxins. These metabolic products can be harmful to health and therefore represent an important aspect of food safety.

The Federal Institute for Risk Assessment (BfR) notes in a current press release dated 27 August 2026 that mycotoxins are not reliably destroyed by common procedures such as cooking or baking. Subsequent heating therefore does not provide a reliable protection against already present mycotoxins.

Mycotoxins are not always visible
According to the BfR, around 650 different mycotoxins are currently known, which can be produced by roughly 400 mold species. Depending on the type, the amount ingested and the frequency of exposure, they can have different health effects. These include, among others, gastrointestinal complaints and liver damage. Some mycotoxins can also increase the risk of cancer.

A particular challenge is that contamination with mycotoxins is not necessarily detectable by visible mold. Raw materials and processed foods that appear externally unremarkable can still contain mycotoxins.

Mycotoxins can, for example, occur in cereals and cereal products, nuts, dried fruits, spices and other plant-based foods. The BfR points out, among other things, that processed foods such as plant-based drinks or dried spices can also be affected.

Survey shows knowledge gaps
For the representative population survey, the BfR interviewed a total of 1,000 people aged 16 and over in April 2026 about their knowledge of and handling of mold in food.

It emerged that only 29% of respondents were concerned about possible health risks from molds. 51% said they did not think about this topic at all.

Basic measures to prevent mold are, however, widespread: Around 96% of respondents stated that they store food clean, dry and cool. 95% said they dispose of moldy food immediately.

Uncertainties exist particularly in dealing with already moldy foods. Almost one third of respondents said that for moldy fresh fruit or vegetables they merely remove the affected parts and continue to consume the remainder.

The BfR, by contrast, recommends disposing of moldy foods completely. Especially for high-moisture foods such as fruit and vegetables and for bread, the mold may already have spread invisibly through the product.

Legal maximum levels for mycotoxins
Because mycotoxins can also occur in foods that show no visible mold, analytical controls play an important role in food safety.

For numerous mycotoxins, legally established maximum levels apply within the European Union. It is therefore important for food businesses to assess possible risks depending on the raw material, product and production process and to define appropriate internal controls.

It is particularly relevant that an existing mycotoxin contamination cannot be reliably removed by subsequent processing steps such as cooking or baking. Testing raw materials and foods for relevant mycotoxins can therefore form an important part of a risk-oriented self-monitoring concept.

Testing for mycotoxins at the BAV Institute
At the BAV Institute we regularly analyse foods and raw materials for relevant mycotoxins. We provide fast and reliable results and are happy to advise you on selecting suitable test parameters as well as on all matters relating to product safety and compliance with legal requirements.

If you have any questions, our customer advisors are at your disposal.

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