TABLE 1.
Aspergillus-derived mycotoxins and Aspergillus spp. that produce them, high-risk foods, maximum levels in EU, FDA levels, and guidance values by WHO.
| Mycotoxin | Producing fungi | High-risk foods | EU Maximum Level | FDA levels | Guidance value by WHO |
| Aflatoxins (AFB1, AFB2) (AFG1, AFG2, AFM1) | A. flavus, A. parasiticus A. parasiticus | Maize, wheat, barley and other cereals, peanuts and oil seeds, cottonseed, coffee and cocoa beans, figs and dried fruits, spices, milk and dairy products | AFB1 2–8 μg/kg sum of AFs 4 15 μg/kg AFM1 0.025–0.050 μg/kg baby and infant foods 0.10 μg/kg | Foods 20 μg/kg Milk 0.5 μg/L | PTWI is not established |
| Fumonisins (FB2, FB4) | Predominantly Fusarium-derived mycotoxins, but also produced by A. welwitschiae and A. niger | Maize, wheat, barley, rice, millet, oats, coffee beans, grapes | Unprocessed maize 4 mg/kg maize-based foods 1 mg/kg cereals and snacks 800 μg/kg baby and infant foods 200 μg/kg | 2–4 mg/kg | PMTDI 2 μg/kg bw |
| Ochratoxin A (OTA) | A. ochraceus, A. carbonarius, A. niger | Maize, wheat, barley, legumes, oil seeds, peanuts, coffee beans, cocoa beans, dried fruits, grape juice and wine, spices, meat products | Unprocessed cereals 3 μg/kg coffee beans 5 μg/kg dried fruit 10 μg/kg juice and wine 2 μg/L dried spices 15 μg/kg baby and dietary foods 0.5 μg/kg | No level set (Mitchell et al., 2016) | PTWI 112 ng/kg bw |
| Patulin (PAT) | Predominantly Penicillium-derived mycotoxin, occasionally also produced by A. clavatus infestation of feed and food stuffs | Apples, grapes, many fruits, juice, cider, tomatoes | Fruit juice and cider 50 μg/L baby foods 0.10 μg/kg | Apple juice 50 μg/L | PMTDI 0.4 μg/kg bw |
| Sterigmatocystin (STC) | A. versicolor, A. nidulans | Maize, wheat, peanuts, oil seeds, coffee beans, milk and dairy products | No data | No data | PTWI is not established |
| Gliotoxin (GTX) | A. fumigatus | Cattle feed, mussel | No data | No data | PTWI is not established |
PMTDI, provisional maximum tolerable daily intake; PTWI, provisional tolerable weekly intake. European Union (Regulation 1881/2006), US FDA–chemical contaminants, metals, natural toxins, and pesticides guidance documents and regulations, JECFA–Joint FAO/WHO expert committee on food additives.