Why Mycotoxins Matter in a Changing Climate

A bag of grain carries the history of its growing season and storage conditions. That history matters when assessing mycotoxins, a group of contaminants that connect crop health, weather and food safety.

Understanding the hazard

Mycotoxins are toxic substances produced by certain moulds. They can occur in foods including cereals, nuts and dried fruit, with contamination arising before harvest or during subsequent handling and storage. Different toxins have different health effects, and the risk depends on the substance and the level of exposure.

An important distinction is that controlling mould growth and removing toxins are different tasks. Many mycotoxins can survive food processing. Preventing conditions that favour contamination is therefore an essential part of managing the problem throughout the food chain.

Why changing conditions matter

Temperature, humidity and rainfall influence fungal behaviour and mycotoxin production. As these conditions change, the patterns that growers and food businesses have previously relied on may also change. EFSA identifies climate change as an important consideration in understanding mycotoxin risks.

The relationship needs careful interpretation. Different fungi respond differently to environmental conditions, so a warmer season does not translate into the same outcome for every crop or toxin. Understanding the relevant crop, local conditions and stage of production is more useful than assuming one uniform increase in risk.

Management also continues after harvest. Prompt, appropriate drying and storage that keeps grain dry help limit further fungal growth and toxin production. Protecting grain from damage and monitoring storage conditions are further parts of prevention. These measures address additional contamination; they do not demonstrate that a batch is free of toxins already present.

Why AMBROSIA is studying cereals

AMBROSIA's research includes Fusarium mycotoxins in cereals, with a particular focus on T-2 and HT-2 toxins. The project aims to develop and validate models linking climate conditions with selected food safety hazards across different European regions.

The practical question is when and where changing conditions may justify closer attention. Better evidence could help stakeholders focus monitoring and assess suitable adaptation measures. Such research supports food safety decisions alongside established controls and testing.

Growers, grain handlers, processors and researchers each see a different part of this challenge. The AMBROSIA Innovation Hub offers a place to follow the research and connect these perspectives. Questions raised by people working with cereals can help keep knowledge exchange grounded in the decisions they actually face.