Standard mycotoxin panel

Panel testing for 18 toxins from prevalent mold species common in foods.

Mycotoxins are metabolites of filamentous fungi and are increasingly recognized as important biotoxins throughout the world as they represent a serious threat to human and animal health through contamination of the food supply. These biotoxins may be acutely toxic, but perhaps more important, they also induce serious chronic symptoms resulting from their carcinogenic, teratogenic, immunotoxic, nephrotoxic and estrogenic effects. TEC Biosciences Standard Mycotoxin Panel tests for the most common mycotoxins found in food. This comprehensive mycotoxin panel can highlight exposure to pathological levels of these contaminants.


Mycotoxin Classes Tested

Aflatoxins are commonly produced by Aspergillus flavus and A. parasiticus mold species. These biotoxins are present in many food prodcuts including grains, dairy products, legumes, tree nuts, and spices. Aflatoxin B1 is the most toxic of the series and is considered hepatotoxic and hepatocarcinogenic.

Ochratoxin A is prodcued by Aspergillus and Penicillium species and has been shown to be nephrotoxic, hepatotoxic, carcinogenic, immunotoxic, neurotoxic, and teratogenic. The WHO has set a low exposure limit of 5 ng/kg/day for humans.

Fumonisin BX mycotoxins are produced by Fusarium species molds that contaminate crops, predominantly corn, globally. Fumonisin B1 is the most common of these toxins and the most important from a clinical standpoint. Exposure is associated with an increased risk of carcinogenesis.

Tricothecenes are divided into two groups: macrocyclic and non-macrocyclic. These mycotoxins produced by Fusarium species include T-2, HT-2, diacetoxyscirpenol (DAS), and deoxynivalenol (DON). The toxins have both acute and chronic effects on human health including deleterious effects on the immune system and gastrointestinal tract.

Aflatoxin B1



Aflatoxin B2

Aflatoxin G1

Aflatoxin G2




Fumonisin B1

Fumonisin B2

Fumonisin B3

Fusarenon X


Ochratoxin A




Collection Instructions

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Additional Information

Aflatoxin B1- Is an extremely potent carcinogen produced by Aspergillus flavus and parastiticus as well as other minor Aspergillus species. It grows on food stuffs including: corn, millet, rice, wheat, oilseeds (soybeans sunflower, cotton, peanut), spices (chile peppers, black pepper, coriander, turmeric, ginger) tree nuts (almond, pistachio, walnut, coconut, brazil nut) bean and cocoa beans. It is found in animal meats and dairy. Concentrations are highly regulated. Organic foods will may have more mycotoxins. Acute Sxs (aflatoxicosis)  include: Abdominal pain, vomiting, jaundice, hepatic necrosis, fever, pulmonary edema, digestive sxs, convulsions, limb swelling. Chronic Sxs include: liver cancer, lung cancer, infant mortality, extrahepatic cancers. Treatment: conjugation of the toxin to glucuronic acid, sulfate or glutathione through the bile. Reabsorption is possible. Substances that have been reported to increase GSTs are

Lemongrass oil from Cymbopogon citratus, Alpinia galangal and Otipraz.  Flavinols such as robinetin, quercetin, fistetin and rutin are known to work against AFB1 mutagencity. Chinese herbs that inhibit AFB1 -DNA binding are Oldenlanda diffuse, Scuttelaria barbata, Astragalus membranaces, Ligustrum lucidum. Curcumin, turmeric, ellagic acids inhibit fatty acid changes caused by AFB1, and inhibit necrosis and biliary hperpasia. Protective compounds include ethoxyquin, BHA, olitoplraz, phenobarbital, boron and chlorophyllin. AFB1 converts to its reactive epoxide forms by P450 dependent systems forming derivatives with cellular marcomolecules including DNA, RNA and protein. Additional catalyzation can occur via hydroxylation to AFQ1 and AFM1 and demethylation to AFP1.