[Organization of the system of control of food contamination with mycotoxins].

Mycotoxins are secondary metabolites of microscopic fungi. They are classified with particularly hazardous contaminants of foods and feeds. It has been demonstrated that they are extremely dangerous for the health of man, widely spread and do considerable economic damage. The authors describe in detail the data as to the level of contamination of different foods with aflatoxins, ochertoxins, citrinin, patulin, trichotecenic mycotoxins, and zearalenone. The principal role in the prevention of human mycotoxicoses is played by the control over food contamination with mycotoxins. An organization program of the control has been developed. The principal feature of the program is the organization of the specialized scientific-practical centers responsible for the collection and summarization of the results of monitoring and for the development of prophylactic measures. The authors provide data on the maximum allowable concentrations of aflatoxins in foods validated in different countries. Review the topics concerned with the assessment of the efficacy of the control over food contamination with mycotoxins.