An official website of the United States government.
Because the occurrence of natural toxins in foods is often beyond the control of our regulatory agencies, research on mycotoxins and phycotoxins is being conducted throughout the world to: <ol><LI> develop a better understanding of how exposure to these toxins can cause human, animal and plant disease;<LI> elucidate the environmental, biological and genetic factors that control toxin production;<LI>develop strategies to reduce or eliminate the hazards posed by the toxins;and <LI> develop methods for rapid detection of toxins in foods.</OL><P>The objective of the proposed conference was to provide a forum for the exchange of information to aid indeveloping accurate risk assessments and for developing new strategies so that food producers and processors can reduce the occurrence of these natural poisons in our food supply.
Mycotoxins and phycotoxins are poisonous contaminants of food and water thatare known or suspected to cause human, animal and plant diseases worldwide. Mycotoxins are produced by molds that often occur on cereal grains, nuts, fruits, andother agricultural commodities and foods. Phycotoxins are poisons produced by algae and phytoplankton and can occur in water, fish and shellfish. <P>This year's conference brought together leading research scientists, risk managers, and representatives of the food and feed industry to present cutting-edgeresearch, promote scientific exchange, generate new ideas and foster new collaborations that will lead to improved food safety and improved security of the food supply.