In the last 30 years it has become clearer that commonly occurring fungi growing in foods and feeds may produce toxins, known as mycotoxins. These toxins have been responsible for major epidemics in man and animals in the past. Here, Radka Borutova of Adisseo discusses the results of a mycotoxin screening survey, which included 30 wheat samples from France. The screening provided insight into the incidence of aflatoxin B1 (AfB1), zearalenone (ZEN), deoxynivalenol (DON), T-2 toxin/ HT-2 toxin, fumonisin B1 (FB1), fumonisin B2 (FB2) and ochratoxin A (OTA).