Other countries could stop accepting Canadian produce unless we find a way to reduce the levels of a toxic mould found in wheat and oats, experts warn.
While Canada produces great wheat, we ought to follow the lead of European health officials, who are tightening regulations on the level of toxins in food, said University of Guelph chemistry professor Richard Manderville.
A news release issued by the university said many toxins are eliminated when wheat is processed into bread or cereal, but it's still not enough to meet international standards.
In January, 58,000 tonnes of Canadian durum wheat were confiscated in Italy because officials believed it had three times the allowable limit of ochratoxin under European standards.
The naturally occurring mycotoxin produced when fungi attaches to grain crops has been found to cause cancer as well as immune system and reproductive problems in animals.
Scientists don't know how ochratoxin causes cancer in animals, but Prof. Manderville believes once it gets into the system, it can metabolize, attach to DNA and initiate a mutation that causes the disease.
So far, mycotoxins have only been identified as a probable human carcinogen, and it's not clear whether the human body will react to it the same way rabbits have, he said.
While a recent Health Canada study found ochratoxin is present in half of all Canadian breakfast cereals, government officials said the amount is very small.
“Mycotoxins are unavoidable in cereals, but the public should be aware of them,” said Health Canada spokesman Paul Duchesne.
“They're below a level where you would see a health impact on humans.”
Mr. Duchesne said Health Canada will look at imposing certain health standards for mycotoxin levels in foods, and that an information campaign to better inform consumers, agricultural producers and processors is possible.
