T2 and HT2

T2 and HT2 are related trichothecene mycotoxins produced by several fungi of the genus Fusarium. They can be found as natural contaminants in a range of cereals including wheat, barley, oats maize and rye. In the UK T2 and HT2 levels tend to occur at relatively low levels in wheat.

Agronomic factors that impact upon T2 and HT2 in harvested oats are previous crop, cultivation and variety.

The European Commission has not set legal limits for T2/HT2 in cereals intended for human consumption but instead has issued ‘indicative’ levels for cereals and cereal-based products. Since 2003 the presence of T2/HT2 has been routinely surveyed and levels of these mycotoxins remain very low in UK wheat samples.