Ergot alkaloids are produced by the fungus Claviceps purpurea and related Claviceps species and can infect cereals such as rye. Although there are currently no maximum levels for ergot alkaloids in EU legislation, it has been demonstrated that they may exert various toxic effects in certain animals. The European Commission is currently in the process of publishing a Recommendation on monitoring for these toxins. Ergot alkaloids were detected in 12 (12%) of the samples with total concentrations ranging from 2 to 169 μg/kg. There are currently no maximum permitted levels for ergot alkaloids in food. The data from this survey has been submitted to the European Food Safety Authority (EFSA) in advance of an opinion on the risks to human and animal health on the presence of ergot alkaloids in food and feed. The full report has details about other mycotoxins in food.
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