Naturally Occurring Toxins (NOTs)
Naturally Occurring Toxins (NOTs) Testing in Food Products
Some toxins are not added — they occur naturally in the foods we consume every day. Naturally Occurring Toxins (NOTs) are chemical compounds produced by plants, fungi, bacteria, or algae. While harmless to the source organism, they can pose serious health risks to consumers if not identified and controlled.
AkshaarLabs offers accurate testing of naturally occurring toxins in food using industry-standard methods like HPLC and LC-MS/MS. Whether you’re manufacturing plant-based beverages, packaged legumes, or dried fruits, we help ensure your product is safe, compliant, and market-ready.
Why Testing for NOTs is Important
Common Toxins We Test
Aflatoxins
Produced by certain fungi; commonly found in nuts, spices, and cereals.
Mycotoxins
Toxins from molds that affect grains, dried fruits, and legumes.
Patulin
Typically found in rotting fruits like apples, dangerous if consumed in excess.
Amygdalin
A natural compound found in some seeds and kernels can release toxic cyanide.