There is no difference in mycotoxin levels in organic and conventional wheat according to a four year study carried out by Harper Adams University College. The research conducted by Dr. Simon Edwards analysed wheat from 300 fields and found overall levels were low and generally below the recently introduced legal limits. This work refutes the frequently stated claim that disease levels must be higher in organic crops because of the pesticides are not used.
A four year study of Fusarium mycotoxin levels in organic and conventional wheat has shown no differences between the two. These results provide strong evidence to refute the ignorant but often made claim that organic crops must contain more mycotoxins because pesticides are not used in their production. In fact the research, headed by Dr. Simon Edwards of Harper Adams University College, revealed that the organic samples had significantly lower concentrations of two strains than the conventional samples.
The research was presented at the recent Organic Arable conference but has now been published in the peer reviewed journal “Food Additives and Contaminants”. Dr. Edwards tested samples of wheat from 300 fields over the period 2001-2005 and was evaluating how UK production would cope with the recently introduced legal limits of mycotoxins in cereals intended for human consumption. He found that over the period the percentage of samples over the limit varied from 0.4% to 11.3%, again with no difference between organic and conventional. The most significant factors influencing the results are region and year. Overall, he concluded that there is only a low risk of UK wheat going over the limit.
Meanwhile the HGCA has modified its mycotoxin risk assessment in the wake of last season’s wet harvest. It seems that the assessment was underestimating mycotoxin presence and in consequence merchants and millers are now demanding actual test results with every load of grain.
Hopefully, in the light of Dr Edward’s findings grain buyers will give the modified risk assessment approach a chance to work.
Ref. Food Additives and Contaminants, Volume 26, Number 4, April 2009, pp 496-506 (11)
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