Mycotoxins are naturally occurring toxic compounds produced by fungal species such as Aspergillus, Penicillium, and Fusarium. They can contaminate a range of commodities, including cereals, nuts, spices, dairy products, and animal feed, and exposure may result in acute and chronic adverse health effects.

Key Findings on Mycotoxin Prevalence in Food and Feed

According to the report, aflatoxins, ochratoxin A, fumonisins, deoxynivalenol (DON), and zearalenone (ZEN) were the most frequently reported mycotoxins in food and feed commodities across the NENA region.

Contamination patterns varied considerably between countries and commodities, influenced by climatic conditions, storage practices, dependence on food imports, and national regulatory capacity.

Data on emerging mycotoxins, including enniatins and beauvericin, remained limited. FAO highlighted the need for expanded surveillance and coordinated research to better understand the occurrence, exposure levels, and potential health implications of these compounds.

Disparities in Mycotoxin Regulations and Monitoring Capacity

The report identified significant differences in mycotoxin regulations and food control capacities across the region.

Although several NENA countries have established maximum limits for mycotoxins and implemented monitoring systems, disparities persisted in regulatory implementation, laboratory infrastructure, and enforcement mechanisms.

The report also examined the alignment of national regulations with international standards established by the FAO/World Health Organization (WHO) Codex Alimentarius Commission. Differences in national regulatory requirements and enforcement capacities may contribute to trade disruptions, including the rejection of contaminated food shipments at international borders.

FAO emphasized the importance of strengthening national food control systems, improving laboratory capacity, and promoting harmonized regulatory approaches aligned with international standards to facilitate safe trade and protect public health.

Climate Change May Increase Mycotoxin Contamination Risks

Climate variability was highlighted in the report as an increasingly important factor influencing mycotoxin occurrence, particularly in cereal-producing countries.

Changing temperatures, precipitation patterns, and humidity levels can influence fungal growth and mycotoxin production, creating additional challenges for agricultural production, food storage, and food safety management.

According to FAO, adaptive risk management strategies, strengthened surveillance systems, and improved post-harvest practices are essential to mitigating these risks.

FAO Identifies Priorities for Strengthening Mycotoxin Control

Based on its assessment, the report identified five strategic priorities for improving mycotoxin risk management across the NENA region:

• Strengthening national food control systems to improve the prevention, detection, and management of mycotoxin contamination
• Enhancing laboratory capacity and regional proficiency testing to support reliable mycotoxin detection and analysis
• Improving data generation and risk assessment for both regulated and emerging mycotoxins
• Promoting harmonized regulatory approaches aligned with international food safety standards
• Integrating mycotoxin risk management into broader food safety and climate adaptation strategies.

Overall, the report emphasized the need for coordinated regional action, evidence-based policymaking, and targeted investments in food safety infrastructure.