Scientific Opinion on the risks for animal and public health related to the presence of T-2 and HT-2 toxin in food and feed: T-2 and HT-2 toxins in food and feed

Abstract

Abstract T‐2 toxin and HT‐2 toxin are mycotoxins produced by various Fusarium species. The European Commission asked EFSA for a scientific opinion on the risk to human and animal health related to the presence of T‐2 and HT‐2 toxin in food and feed. A total of 20,519 results for the sum of T‐2 and HT‐2 toxins in food, feed and unprocessed grains, collected in 2005–2010 from 22 European countries, were used in the evaluation. The highest mean concentrations for the sum of T‐2 and HT‐2 toxins were observed in grains and grain milling products, notably in oats and oat products. Grains and grain‐based foods, in particular bread, fine bakery wares, grain milling products, and breakfast cereals, made the largest contribution to the sum of T‐2 and HT‐2 toxin exposure for humans. T‐2 toxin is rapidly metabolised to a large number of products, HT‐2 toxin being a major metabolite. Pigs are amongst the most sensitive animals towards the effects of T‐2 toxin, the most sensitive endpoints being immunological or haematological effects. Using these data and a benchmark dose analysis the Panel on Contaminants in the Food Chain established a group tolerable daily intake (TDI) of 100 ng/kg b.w. for the sum of T‐2 and HT‐2 toxins. Estimates of chronic human dietary exposure to the sum of T‐2 and HT‐2 toxins based on the available occurrence data are below the TDI for populations of all age groups, and thus not a health concern. For ruminants, rabbits and farmed fish the estimated exposures to the sum of these toxins based on the available occurrence data are considered unlikely to be a health concern, while for pigs, poultry, dogs and horses the risk of adverse health effects is low. For cats the health risk from the exposure to T‐2 and HT‐2 toxins cannot be assessed.