Citrinin Screen Test

Sample

Wheat

Storage

2-8°C in dark, sealed, dry place, no frozen.

Detection Range

0.88-31.96 μg/kg

Detection Limit

4 μg/kg

General Description

Citrinin is a mycotoxin produced by different species of Aspergillus, Penicillium, and Monascus. It is a secondary metabolite produced by fungi that contaminates long-stored food. Citrinin is mainly found in stored grains, but sometimes also in fruits and other plant products. Citrinin has been shown to be nephrotoxic and hepatotoxic to humans. In the EU, there is a regulation about the maximum allowed level of citrinin in food supplements, which is set to 2000 ppb. In the US, no regulation exists for food and for feed. (Ostry, V., et al., 2013; Gil-Serna, J., et al., 2014)