- México, 33 Pol. Ind. Tecnoparc 43204 Reus (Tarragona) España
- +34 977 317 111
- bionte@bionte.com
Mycotoxin Detoxifier: QUIMITŌX®
The recommendations for the reduction of mycotoxins in cereals are divided into two parts: the recommended practices based on Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP).
It is advisable to follow proper hygiene practices for raw materials for animal feed during packaging, storage, transport and production of feed, to minimize contamination by mycotoxins.
Once again, prevention is part of the best solution.
Immediately after harvest, it is necessary to determine the moisture levels of the crop; and, where appropriate, dry it to the recommended moisture content for storage of the crop in question. Samples taken for moisture measurements should be as representative of the lot as possible. To reduce variation in moisture content within the lot, the grain can be transported to another facility –or silo– after the drying process.
Cereals should be dried in a manner that minimizes damage to the grains and keeps moisture levels below those that allow fungal growth during storage (typically less than 15%) in order to prevent the proliferation of various fungal species, especially Fusarium, which may be present in fresh grains.
The European health authorities have a Guide to Good Manufacturing Practices in order to reduce mycotoxin contamination in animal and human food.
Thanks to this guide, farmers and producers have guidance to modify cereal cultivation and storage habits, reducing the levels of mycotoxins in crops and cereals, as well as the formation of ochratoxin A.
One of the aspects that this guide emphasizes avoiding intensive rotations of wheat, corn, oats and barley crops, crops where fungi can easily develop.
On the other hand, it also emphasizes the need to guarantee optimal storage conditions; that is, regulated temperature, good ventilation and humidity control, among others. These factors are essential when it comes to products that must be stored in large quantities.
The recommendations in the Guide to Good Manufacturing Practices are based on the idea that controls should start from the earliest stages of production. In fact, different studies confirm that many of the mycotoxins are stable and can persist and even multiply even at high temperatures and in certain industrial processes.
In addition to the application of Good Manufacturing Practices, control is another fundamental step to reduce mycotoxin levels.
The recommendation is to have a Hazard Analysis and Critical Control Points (HACCP) system.
These controls are required by the official food control authorities and are mandatory in the food industry.
The HACCP system is based on the following pillars:
The company that provides effective solutions against mycotoxins.
Calle México, 33. Polígono Industrial Tecnoparc.
43204 Reus (Tarragona) - España
Contact information
E-mail: bionte@bionte.com
Telephone: +34 977 317 111