Toxins due to molds in foodstuffs include HT-2 toxin. Molds are microbiological organisms whose distribution on the surface of food cannot be controlled. They spread everywhere and begin to multiply as soon as they find the appropriate humidity and temperature conditions. Although mold and bread molds are immediately recognized, it is not possible to know some of the types except for analysis in laboratories. It is possible to encounter these toxins in any food product consumed.

T-2 and HT-2 toxins are generally produced by fusarium mycotoxins. Among mycotoxins, deoxynivalenol, T2 toxin and HT-2 toxins have been shown to have various damages to human and animal health. These damages vary depending on the type and amount of foods and feeds taken. Parallel to the increasing sensitivity and increasing public interest in food safety in recent years, restrictions have been imposed on the number and types of mycotoxins and feeds in European Union countries and in our country. In addition, systems such as HACCP Hazard Analysis and Critical Control Points System have been established by food safety authorities to prevent or reduce mycotoxin formation.

In our country, the Ministry of Food, Agriculture and Livestock has published the Turkish Food Codex Contaminants Regulation and some restrictions have been determined in the annexes for mycotoxins.

HPLC analysis or LC-MS / MS method is applied in this direction. HPLC method is a high performance liquid chromatography method using a special device. This method is used for analytical separation techniques. LC-MS / MS method is liquid chromatography - mass - mass spectrometry method. This method is also a chemical analytical method.

Within the scope of mycotoxin analysis in advanced laboratories, HPLC and LC-MS / MS methods are applied to determine the HT-2 toxin determination studies. During these studies, standards published by domestic and foreign organizations are based.