Some fungal species can grow on crops and foodstuffs and produce toxic chemicals. Of widely varying toxicity to humans and animals, these chemicals are called mycotoxins. To keep mycotoxin levels below set limits, it is important to follow best practice.

In cereals, mycotoxins can result from fungi that either develop from field-borne infections (fusarium mycotoxins and ergot alkaloids) or in stored crops (ochratoxin A). 

There are five fusarium species and two microdochium species that infect cereals and may cause ear or head blight. In the UK, the main mycotoxin-producing species are F. culmorum, F. graminearum and F. avenaceum. Microdochium species do not produce mycotoxins. Information on symptoms, life cycle, importance, risk factors and management of the pathogens that can cause ear or head blight can be found in the cereal disease encyclopaedia.

There are legal limits for fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZON) in wheat intended for human consumption and guidance limits for feed grain.

The owner (farmer, merchant or processor) is legally obliged to ensure grain is safe for human consumption. Depending on end use, processors may require a lower limit at intake than the legal limit for unprocessed cereals to ensure finished products conform to legal limits.

• Follow best practice to minimise fusarium mycotoxins in cereals
• Assess risk pre-flowering and consider T3 fungicide (ear spray)
• Take accurate measurements of rainfall at flowering and pre-harvest (use the rainfall risk tool)
• Calculate final risk score at harvest and record on grain passport
• Check purchaser requirements to determine whether mycotoxin testing is required

Note: Each Friday, results are quality controlled and anomalous data are removed – the latest ‘clean’ data can be viewed via the ‘QC’ tab.