The focus action checked the levels of the contaminants mycotoxins and fatty acid esters in this product group.

35 samples from all over Austria were tested. No sample was rejected because of mycotoxins or fatty acid esters Nut-based spreads are compound foodstuffs whose essential components, in addition to sugar, are nuts or other nuts and vegetable fats and oils. These raw materials may be contaminated with mycotoxins (nuts) and fatty acid esters (e.g. from palm oil).

Mycotoxins are mold toxins. They are among the most potent toxins and carcinogens found in nature. Molds are common in nature - in soil, rotting vegetation, hay and grain - and can infect plant products and food. They are particularly common colonizers of oily and starchy plant foods, such as pistachios and peanuts, especially in warm and humid conditions.

Free MCPD (3- and 2-monochloropropanediol) and its esters as well as glycidyl fatty acid esters are so-called "process contaminants", as they are mainly formed during the production of vegetable fats and oils. Vegetable fats and oils are heated to high temperatures to remove unpleasant and bitter odors and tastes (refining). The MCPD fatty acid esters (from 150 °C) and glycidyl fatty acid esters (from 200 °C) formed in this process can thus be present in all refined vegetable fats and oils.