Connection Information

To perform the requested action, WordPress needs to access your web server. Please enter your FTP credentials to proceed. If you do not remember your credentials, you should contact your web host.

Connection Type

Citrinin is a naturally-occurring mycotoxin, which is produced by the fungus species Penicillium, Aspergillus and Monascus. It often occurs together with ochratoxin and mainly forms under poor storage conditions following a harvest.

Citrinin can occur in numerous grains such as beans, fruit, olives, herbs and spices. It is often also detected in red rice that has been fermented with mold fungi, which is used in Asia as a preservative and a food coloring. The Monascus purpureus fungus is used for the fermentation of red rice in order to manufacture a food supplement (red rice yeast powder). Due to its health-promoting effect, it is gaining more importance; however, it can be contaminated with citrinin.

Commission Regulation (EU) no. 212/2014 specifies a maximum content of 2,000 μg/kg (ppb) for citrinin in food supplements based on rice, fermented with red yeast Monascus purpureus. This limit value was re-evaluated in January 2016. Therefore, routine monitoring of these health food products is very important.

Choose a technology

You might also be interested in

The RIDA®SMART APP is a complete new evaluation technology for the quantification of mycotoxins. This technology evaluates lateral flow tests (LFDs...
The RIDA®CREST and RIDA®CREST ICE are online handling systems to be used in conjunction with IMMUNOPREP® ONLINE cartridges. RIDA®CREST & RIDA®...
RIDA®QUICK Aflatoxin RQS ECO is a quantitative immunochromatographic test in strip format for the determination of aflatoxin in corn (maize). Evalu...

Mycotoxin support

Questions? Tap into our team’s expertise. We’re here to support you and your business throughout the testing process to ensure your success

Start typing and press Enter to search