The aim of the focus action was to survey the current content of mycotoxins in pasta.

75 samples of dried pasta (without filling) based on wheat (durum, spelt, khorsan), buckwheat and corn were examined.

• No sample was objected to.

Cereals, as the main ingredient of pasta, can be infected by mycotoxin-producing molds under certain conditions:

• Field fungi infect the plant already in the field (during flowering) and form their mycotoxins before harvest.
• Storage fungi also infect the plant already in the field, but form their mycotoxins mainly after harvest during storage.

For both types of fungi, unfavorable conditions such as a damp, cold climate (field fungus) or damp, warm storage (storage fungus) promote mycotoxin formation. Consequently, mycotoxins can vary significantly in composition as well as in quantity from year to year. Which toxins are produced in which quantities depends on various factors (genetics, stage of development or temperature and humidity conditions, etc.).