Molds develop and mycotoxins start to form if food and animal feeds are not provided with proper conditions during production, storage, transportation and marketing. Mycotoxin pollution, especially in agricultural products, is very important today. Aflatoxin and ochratoxins are the most risky ones. However, there are other types of mycotoxins that create health risks. Citrine is one of them.

Citrinin is produced by the penicillium and aspergillus species. It was first isolated from penicillium in 1931. Citrine was previously considered as an antibiotic because of its high antibacterial activity. However, it was later classified as mycotoxins when harmful effects occurred in humans and animals.

Citrine usually occurs in combination with ochratoxin A in foodstuffs and animal feeds. It shows similar toxicological and pathological features.

The heat treatment of food products results in the decomposition of citrine, resulting in greater amounts of citrin, H1 and H2, but with a lower toxic effect.

The microbiological and toxicological structure is important as well as the type and amount of substances entering the composition of foodstuffs and feeds. Because mycotoxin contamination of animal feeds is frequently encountered. Many of the foodstuffs and feeds are attacked by mold in the fields, warehouses or during processing. They are very often contaminated with various mycotoxins, including citrine, and toxin production is common in many foods.

In the determination of citrine, high performance liquid chromatography method called HPLC method or liquid chromatography - mass - mass spectrometer method called LC-MS / MS is applied.

In advanced laboratories, one of these methods is applied within the scope of mycotoxin analysis and studies are carried out for determination of citrine. During these studies, standards published by domestic and foreign organizations are based.