Infrared spectroscopy used as a decision-making support for the determination of fungal and mycotoxic risk

Abstract

In cereals, fungi and some of their secondary metabolites, so-called mycotoxins, are health concerns and cause important economic impacts. Consequently, a control of these raw materials is gradually being set up internationally, with the implementation of regulations for food and recommendations for feed. Classical techniques of quantification are long and expensive, and require expertise. On the contrary, the alternative analytical methods allow a fast, simple and inexpensive evaluation of the risks of presence of mycotoxins in products. Infrared spectroscopy is one such method. It uses the infrared region of the electromagnetic spectrum and exploits the fact that molecules absorb the specific frequencies which are characteristic of their structure. Hence, this technique is usually used in both characterization and quantification. The first part of this synthesis will present the general principles. The second part will review the studies on its use in management of fungal and mycotoxic risks.