Czechia: the National Institute of Public Health is introducing new, sensitive methods for aflatoxins; results in 2027 are expected to allow more mycotoxins in dietary exposure monitoring
On 1 October 2026 the Czech National Institute of Public Health (SZÚ) reminded that mycotoxins, including aflatoxins, are not destroyed by cooking or baking and that mould visible on the surface is only part of the contamination. Its Centre for Health, Nutrition and Food (CZVP) is introducing new, sensitive analytical methods for monitoring aflatoxins.
- According to SZÚ, mycotoxins are produced mainly by filamentous fungi of the genera Aspergillus and Penicillium, typically at higher temperature and humidity during cultivation and harvest and during improper storage; nuts, cereals, maize and some spices are contaminated most often. Particular attention is paid to aflatoxins, which are heat-stable; the most common and highly toxic is aflatoxin B1, classified by IARC in Group 1.
- In foods with a higher water content — jams, yoghurts, soft fruit — mycotoxins quickly penetrate the whole volume, and beneath the visible coating there is a network of hyphae reaching deep into the product. SZÚ therefore advises against cutting off the mouldy part: heat kills the fungi but does not inactivate mycotoxins.
- SZÚ refers to recent findings of aflatoxin B1 above the limit in products for infants and young children — a fruit purée in pouches notified in RASFF; the institute assessed the risk and confirmed the grounds for the measures taken. Under Regulation (EU) 2023/915 the maximum level of aflatoxin B1 in baby food and processed cereal-based food for infants and young children is 0.10 µg/kg and applies to the dry matter of the product (point 1.1.18 of Annex I).
- CZVP co-operates the RASFF system in Czechia and carries out risk assessments for enforcement and legislation; it hosts the national reference centre for microscopic fungi and their toxins. The methods now being introduced are meant to capture even trace concentrations; according to SZÚ, new results in 2027 should allow the range of analysed mycotoxins to be widened and included in dietary exposure monitoring.