EFSA and PAN Europe discuss significance of new EU mycotoxins regulations

04 Jun 2024 --- The new EU regulations aiming to protect public health from mycotoxins — naturally occurring in cereals among other food types — are set to become effective in July. Nutrition Insight speaks with the European Food Safety Authority (EFSA) about the need for new limits and Pesticide Action Network (PAN) Europe on the link between pesticides and the development of mycotoxins.

“The presence of mycotoxins in food and feed may cause adverse health effects in humans and animals, such as gastrointestinal and kidney disorders, immune deficiency and cancer,” an EFSA spokesperson tells us.

“Mycotoxins are toxic compounds that are naturally produced by different types of fungi. Mycotoxins enter the food chain because of infection of crops before or after harvest, during the storage and processing of feed and food. They are frequently found in foods such as cereals, dried fruits, nuts and spices.”

In April, the European Commission (EC) adopted two regulations aiming to reduce the risk of mycotoxins in the EU. One sets the maximum levels of T-2 and HT-2 toxins — trichothecenes, which form part of the group of Fusariummycotoxins — in food.

The second rule sets maximum levels of deoxynivalenol — a trichothecene mycotoxin produced by Fusarium fungi — in food. 

Starting in July, the maximum combined levels for T-2 and HT-2 toxins will be 50 mcg per kg. The maximum levels of deoxynivalenol toxin allowed in unprocessed cereals will be decreased from 1,250 to 1,000 mcg per kg.

Dr. Martin Dermine, executive director of PAN Europe, tells us how pesticide use is linked to the development of mycotoxins. “Contrary to what the pesticide industry lobby constantly claims, the use of fungicides does not prevent the development of mycotoxins.” 

Mycotoxins enter the food chain because of crop infections and are frequently found in cereals, dried fruits, nuts and spices.Risk reduction
For information on what consumers and businesses can do to reduce exposure to mycotoxins, the EFSA spokesperson recommends contacting the relevant national competent authority and familiarizing themselves with EFSA’s work on mycotoxins and aflatoxins in particular. 

“Exposure to mycotoxins can happen by eating contaminated plant-based foods or consuming products from animals fed contaminated feed. Common mycotoxins that pose a concern to human or animal health include aflatoxins, ochratoxin A and Fusarium toxins such as deoxynivalenol.”

The spokesperson explains that EFSA is in charge of the risk assessment of mycotoxins and that the body’s scientific advice informs risk management decisions and rules for mycotoxins. 

“EU legislation protects consumers by setting maximum levels for mycotoxins in food and feed to ensure they are not harmful to human or animal health, as well as by keeping mycotoxin levels as low as reasonably achievable following recommended good agricultural, storage and processing practices.”

Industry and food security concerns
Despite the multitude of risks highlighted, there has been some pushback on the soon-to-be-adopted regulation on mycotoxins from Members of the European Parliament (MEPs). French MEP Anne Sander wrote a letter to EC President Ursula von der Leyen calling for the revision of the set limitations, expressing concern for the effects these could have on EU cereal producers.

She writes: “I would like to draw your attention to the difficulties that many farmers, and more specifically cereal growers, currently experience, particularly in France, with regards to the regulations on the presence of mycotoxins in cereals.” 

Responding to the call for the new limits to be revised, the EFSA spokesperson responds: “The Authority provides risk managers with scientific advice to inform their decision-making on the setting of maximum levels of mycotoxins in food and feed. We look at the related risks posed to human and animal health and may set Tolerable Daily Intakes for various mycotoxins.”

“Experts assess human and animal exposure using occurrence data, in particular, from monitoring activities in EU member states. We collect and evaluate occurrence data on mycotoxins in food and feed. We also prepare guidance for applicants on how to conduct the safety and efficacy assessment of feed additives that help to reduce the contamination of feed by mycotoxins.”

PAN Europe’s Dermine argues that concerns about the new mycotoxins regulations cannot and should not be addressed through the use of pesticides. “Over my 12 years working at PAN Europe, I have regularly heard pesticide industry lobbyists and even EC and EFSA public servants claiming that pesticides are needed to protect against the development of mycotoxins.”

“This is false information that science has proven to be untrue, but this myth is still being pushed by agro-industry lobbyists.”

According to PAN Europe, the use of fungicides does not prevent the development of mycotoxins.Pesticides not a solution 
Mycotoxins are naturally occurring toxins that pose a threat to public health. Dermine points out that in intensive agriculture systems, the major threat to the presence of mycotoxins is the development of resistance from fungi against synthetic pesticides, resulting in more uses of often highly toxic pesticides.

“Over the last decade, scientific publications have shown that organic products did not contain higher concentrations of mycotoxins than conventional ones, despite the fact they do not use fungicides, for example, in cereals. On the contrary, a meta-analysis from 2024 showed that for Fusarium mycotoxins, levels are 50% higher in conventional products than in organic ones.”

He explains that these findings support those from a 2016 study showing that cereals from organic crops contained lower levels of mycotoxins.

“Scientists consider that the use of synthetic fungicides destroys the natural microbiota present in crops. Those prevent the development of pathogenic fungi. A parallelism can be made with the use of antibiotics: humans and animals consuming antibiotics see a disruption of the balance of their gut microbiota, which can take months to recover.”

Dermine states that the example of mycotoxins shows that instead of always using more mixtures of toxic pesticides, farmers should take the example of non-chemical alternative practices developed in the organic sector. 

“Organic farming works with nature instead of destroying it. This would help prevent the development of mycotoxins while preventing the presence of pesticides that are often endocrine disruptors,” he concludes. 

By Milana Nikolova