Mycotoxin

Mycotoxins are toxic secondary metabolites produced by certain Aspergillus and Penicillium fungi; mycotoxin testing screens cannabis flower and concentrates for these chemical contaminants, which persist even after the producing mold is killed and are not detected by standard microbial CFU testing. Compounds regulated include aflatoxins B1, B2, G1, and G2 (produced by Aspergillus flavus, A. parasiticus, A. nomius) and ochratoxin A (produced by A. ochraceus, A. carbonarius, and Penicillium species). Aflatoxin B1 is among the most potent naturally occurring carcinogens known (IARC Group 1), causing hepatocellular carcinoma and acute liver failure. Most states mirror the FDA food-safety action level of 20 parts per billion for total aflatoxins and for ochratoxin A. Analytical methods include LC-MS/MS (triple quadrupole, the gold standard with 2–5 ppb LOQs, often multiplexed with pesticide analysis), LC with fluorescence detection, and ELISA screening. Mycotoxins are extremely heat-stable, surviving smoking, vaporizing, and cooking, and extraction processes concentrate them into finished products. Immunocompromised medical patients are especially vulnerable. → See also: Aspergillus, Microbial testing, COA