This volume contains monographs prepared at the 56th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins were evaluated: aflatoxin M1; fumonisins B1, B2, B3; ochratoxin A; deoxynivalenol and T-2 and HT-2 toxins. The data on these contaminants includes information on metabolism and toxicity; epidemiology; analytical methods; sampling protocols; effects of processing; levels and pattern of contamination; prevention and control.
