Citrinin

Monitoring citrinin is essential because this naturally occurring mycotoxin produced by fungal species such as Penicillium, Aspergillus, and Monascus often appears alongside ochratoxin and typically develops under poor post-harvest storage conditions. These fungi thrive in warm, humid environments, making improperly dried or stored crops especially susceptible. As a result, citrinin contamination can occur at multiple points along the food production chain, from initial storage to processing.

Citrinin is commonly detected in a wide range of foods, including grains, beans, fruits, olives, herbs, and spices. It is particularly associated with red rice fermented using Monascus purpureus, a traditional practice in parts of Asia where fermented red rice is used both for preservation and natural colouring. This fermentation process also produces red rice yeast powder, a supplement that has grown in global popularity due to its perceived health benefits. However, without appropriate quality controls, these products may carry elevated levels of citrinin, posing potential risks to consumers.

Overall, consistent citrinin monitoring plays a vital role in safeguarding public health, supporting regulatory compliance, and maintaining high product quality within the food and supplement industries. By adopting advanced analytical techniques and robust quality control practices, manufacturers can effectively detect and manage citrinin contamination, build consumer trust, and uphold the safety and integrity of their products.