A new work by the GEAS research group that deals with the joint determination of three mycotoxins (Ochratoxin A, Fumonisin B1 and Deoxynivalenol) in cereal flours has recently been accepted in the journal Analytical Methods (Royal Society of Chemistry).
Their joint extraction is carried out from the food samples, and they are measured multiplexed using spectrophotometric immunosensors.
Mycotoxins are of enormous importance in Food Safety, given their great toxicity in very small concentrations, often very few parts per billion. European regulations are therefore very demanding in their maximum contents in food, especially in the case of cereals. Biosensors fulfill an essential mission in this regard, as they allow to alert about the presence of these natural contaminants in food and thus ensure greater consumer protection.