According to a recent briefing published by the European Environment Agency (EEA), rising temperatures are contributing to increased mycotoxins in certain foods, feed, and crops like wheat and corn. These toxic compounds pose a threat to food safety worldwide; studies show that mycotoxins are present above EU and Codex limits in approximately 25% of crops and are detectable in 60-80% of crops.
The consumption of food contaminated with mycotoxins can lead to a variety of potentially dangerous side effects — including weakened immune systems and hormone disruption — which makes your food safety diligence even more critical.
Understanding the threat these toxins pose, why they are on the rise, and what you can do to prevent them from endangering your food supply will help you fight back against this oncoming wave of potential uncertainty.
Mycotoxins are toxic compounds produced by a few key fungi found in agricultural products across the globe, including:
These fungi can produce a variety of major mycotoxin types, including aflatoxin, vomitoxin, fumonisin, zearalenone, and ochratoxin, all of which pose various health concerns. Mycotoxins can enter the body through inhalation, skin contact, and ingestion, negatively impacting multiple areas of the body. This makes them a risk for both consumers and farm workers alike.
Climate change's influence on mycotoxin growth comes down to two key factors: heat and moisture. According to the NOAA National Centers for Environmental Information, the Earth's temperature has been steadily rising, with 2024 being the hottest year on record. This temperature rise creates more favorable conditions for the fungi that produce mycotoxins to grow and generate these compounds in crops. The EPA has also found a pattern of increased heavy rainfall. Combined, these two factors create humid conditions that allow fungi to thrive.
Climate change may also be increasing the presence of crop pests. Insects that attack and damage crops live longer in warmer conditions, can spread to a wider area, and may reproduce further due to extended warm periods. This increased pest activity may lead to greater crop damage, making them more susceptible to mycotoxin contamination.
With rising mycotoxin levels comes increased food safety risk. These toxic compounds can result in several food safety hazards that manufacturers must consider.
Mycotoxin compounds can be found in crops such as wheat, corn, and barley — as well as other cereals — which act as essential building blocks for many food products. As climate conditions become more conducive to mycotoxin production, suppliers who grow these crops and manufacturers that rely on them are increasingly at risk.
Mycotoxin’s presence in these raw materials creates the potential for microbial contamination in food products down the line, which can:
Even at low concentrations, these toxic compounds can be dangerous to consumers — making their steadily increasing prevalence a top concern for the food safety industry.
If suppliers discover an increased level of mycotoxins in the raw materials they intend to sell to manufacturers, they may be forced to reduce the amount of product available within the food supply chain. The resulting strain on supply chain conditions may leave manufacturing operations vulnerable to gaps in production.
On the other hand, suppliers who are unwilling to reduce their output due to unfavorable conditions or don’t take proper precautions can affect product reliability. Manufacturers, in turn, may be at risk for mycotoxin contamination if they don’t devote additional resources to monitoring for them.
Mycotoxin contamination isn't exclusive to products made directly from affected crops. These compounds can also indirectly spread to animal products like meat and dairy through contaminated animal feed.
Mycotoxins can also be found in spices used to flavor animal products, which can indirectly contaminate these food items. Alternatively, they may be produced by molds found during ripening processes like dry-curing or fermentation — particularly ochratoxin A, which can damage the brain, kidneys, and liver.
Although the rise in mycotoxins may seem inevitable, there are several proactive steps you can take to reduce their impact on your operations.
The security of your food products starts with the raw materials you receive from suppliers. Building relationships with suppliers who follow international standards can increase your chances of avoiding mycotoxin exposure. However, it's also important to keep an eye on your suppliers’ products and practices. Periodic food supplier audits allow you to stay on top of potential issues and ensure the security of your supply chain.
Proper sanitation practices are essential to mitigating the spread of mycotoxins. Regular equipment cleaning and maintenance, general facility hygiene, strict sanitation protocols, and cleaning between batches all help to minimize contamination. Your sanitation protocols should be built on clear hazard controls and standard operating procedures, as outlined and validated in your food safety plan.
Your team must also be prepared to update your food safety plan based on potential gaps in protocol or new information. Maintaining up-to-date sanitation practices can help you remain proactive and better protected from contamination risks. Incorporating technology, such as automated cleaning systems and real-time monitoring, can further enhance the effectiveness and consistency of sanitation practices.
Even with proper sanitation protocols, mycotoxins may still slip through the cracks and contaminate your products. That's where comprehensive product testing techniques come into play. Methods like regularly scheduled composite sampling, rapid screening tests, and detailed laboratory analysis can provide data on your product's exposure to mycotoxins. With this information, your team can make educated food safety decisions to avoid potential outbreaks.
Your employees are your first line of defense against the threat of rising mycotoxin levels – but only if they understand how these contaminants develop, spread, and persist in the manufacturing environment. Beyond basic food safety best practices, it’s important that your team stay informed about specific food safety risks on the horizon and how they can do their part to mitigate them. Employees should be equipped to:
Underscoring why controls matter and how environmental factors increase risk of food safety hazards can help your employees make informed decisions on the line and, ultimately, protect your food supply. In addition to formal training, incorporating hands-on demonstration and regular refresher training can keep your team up to date for mycotoxin prevention.
The increasing prevalence of mycotoxins endangers the entire supply chain, from crops to livestock to the products made from those ingredients. Manufacturers must do all they can to ensure the quality and security of their raw materials to avoid mycotoxin contamination in their facilities — which requires a proactive food safety strategy.
In addition to vetting suppliers, following proper sanitation protocols, and testing products regularly, education and training are essential to preparing your team to navigate this potential hazard (and others). For a comprehensive refresher on all things food safety, sanitation, and regulatory compliance, sign up for AIB International’s Food Safety and Sanitation Online course, designed to help your team identify, control, and prevent contamination risks.