Multi-Mycotoxins in Corn Products, Crackers, Other Grain Products, Pasta and Gluten-Free Products - April 1, 2018 to March 31, 2019

The main objectives of this targeted survey were to expand baseline data on the presence and levels of mycotoxins in corn products, crackers, other grain (non-staple) products, pasta and gluten-free products; and to compare these results to other data, where feasible. Mycotoxins are natural toxins released by moulds that infect agricultural crops before and after harvest. Their human health effects are varied; the health effects depend on the type and level of mycotoxin in the food. Canada does not have maximum levels for the mycotoxins in the products targeted in this survey, with the exception of ochratoxin A (OTA), for which Canada has proposed maximum levels in certain foods.

A total of 750 samples corn and pasta products, crackers, gluten-free and other grain products were analyzed for the presence of mycotoxins. Mycotoxins were detected in 388 samples (52%). A total of 17 different mycotoxins were detected in the product types sampled by this survey. Aflatoxin G2, 3-acetyldeoxynivalenol (3-Ac-DON), 15-acetyldeoxynivalenol (15-Ac-DON), neosolaniol (NEO), diacetoxyscirpenol (DAS), fusarenone-X (FUS-X), alpha-zeranol, and beta-zeranol were not detected in any of the samples. The mycotoxin detected most frequently was deoxynivalenol (DON) in a total of 306 samples (41%).