Summary
Mycotoxins are toxic compounds produced by different types of fungus which can become an issue particularly when temperature and moisture conditions are favourable. They can enter the food chain through contaminated food and feed crops and consequently cause adverse health effects including cancer, gastrointestinal and kidney disorders as well as reducing resistance to infectious disease.
Much research has been carried out on mycotoxin risks and both domestic and EU guidance exists to encourage good practice, however there are still evidence gaps and little is known about the potential for climate change to influence the types, levels and incidence of mycotoxins in the future.
The European Commission has indicated that it is keen to engage with Member States on this issue and on 2 December 2015 the Food Standards Agency held a workshop on mycotoxins and Climate Change in London, which Food Standards Scotland attended. In order to explore any Scotland-specific issues and provide an opportunity for Scottish researchers and industry to discuss this issue, Food Standards Scotland arranged this workshop in Aberdeen, attended by 9 researchers and 2 industry representatives.
This report will now be submitted to FSA for inclusion in their report and so will help form the UK position for on-going discussions on mycotoxins and climate change in the EU.