Mycotoxins
(DON, Aflatoxins and Ochratoxins)
Pasta is the main dish of our diet and, together with bread, it is not missing from our tables. In recent years, however, due to the impressive increase in eating disorders such as intolerances, gluten sensitivity and celiac disease, she has been put under accusation.
Recent studies relate the onset of these disorders to the presence of mycotoxins in cereals.
Mycotoxins are metabolic products of molds that under certain conditions can attack cereals and develop directly on the ear during the ripening phase or, after harvesting, during storage in the warehouse.
Mycotoxins have high toxicity to humans and are not eliminated by cooking. For this reason, EU Regulation 2024/1022, in force since 1 July 2024, has reduced the maximum DON limit for dry pasta to 600 micrograms per kg (previously 750). For food intended for children and infants, the limit is even lower, equal to 150 micrograms per kg.
Unfavorable climatic conditions such as low insolation, low temperatures and excessive humidity, associated with abundant fertilization, the lack of use of native varieties and intensive cultivation methods, are decisive in the development of molds that produce mycotoxins. For this reason, studies show a greater presence of mycotoxins in grains from abroad and from the areas of central-northern Italy, which are almost absent in the crops of southern Italy, thanks to the presence of the sun and the dry climate that prevent their formation.
It is precisely with these grains that we produce OROBIO Pasta: cereals from certified companies in Puglia and Basilicata that use organic farming methods and guarantee the absence of mycotoxins.
OROBIO paste does not have mycotoxins in quantities detectable by specific laboratory analyses, therefore it is considered completely “EXEMPT” and safe in every respect.
Why choose organic products
Pure, safe pleasure for those you love.
Download the certificate of absence of mycotoxins in Orobio Pasta
What does "mycotoxin-free" mean
Answers to the most frequently asked questions, to learn more about Pasta Orobio products
What does "Mycotoxin-Free" mean?
Mycotoxin-free” means that foods produced by grain processing do not have mycotoxins. In the case of Pasta Orobio, it is produced exclusively with organic durum wheat semolina from Puglia and Basilicata. The climatic conditions of these regions naturally prevent the development of mold but to further ensure the absence of mycotoxins, the groats are subjected to laboratory checks before processing.
What is meant by "Mycotoxin"?
Mycotoxin is a term that derives from the Greek: “mykes” (mushroom), and from the Latin “toxicum” (toxin, poison). It refers to metabolic products of molds that under certain conditions can develop directly on the ear during the ripening phase or after harvesting, during storage in the warehouse. Mycotoxins are highly toxic to humans and are not eliminated by cooking.
How did you define Pasta Orobio as the reference threshold value of "mycotoxin-free"?
The “Mycotoxin-free” reference threshold value for Pasta Orobio is defined through laboratory analyses conducted to verify its absence. Pasta OROBIO does not have mycotoxins in quantities detectable by specific analyses, therefore it is considered completely “EXEMPT” and safe in every respect
Who certifies the actual absence of Mycotoxins in Orobio Pasta?
The laboratory that certifies the actual absence of mycotoxins in the semolina with which Pasta Orobio is produced is: TecnoLab SrL accredited by ACCREDIA at no. 0630, located in Altamura (Bari)
Why did Pasta Orobio decide to go beyond the legal limits and make a "mycotoxin-free" pasta?
The artisan pasta factory that produces Pasta Orobio stands out for the production of healthy pasta, free of contaminants. Its company mission is based on the exclusive use of local grains, considered healthier, and on the conduct of laboratory analyses on the semolina before processing. This strategy makes it possible to exceed the legal limits set by the European Union for the production of dry pasta, which mainly concern deoxynivalenol (DON), using semolina with values that are close to the minimum detection limit. In this way, a product considered “exempt” and of superior quality is thus guaranteed.
What is the difference between "Mycotoxin Free" and "Organic"?
An organic food product is obtained following the principles of organic farming that excludes pesticides, herbicides, artificial fertilizers and GMOs.
An organic product “without mycotoxins”, on the other hand, has an added value: the absence of toxins produced by fungi that can develop in the field, on the ear in humid conditions, or during the storage of the wheat, after harvesting. For this reason, organic Orobio pasta without mycotoxins is even safer and healthier than any organic pasta on the market.
The 4 reasons to choose Pasta Orobio
The best grains of Puglia and Basilicata
Apulian wheat, confidence at the table.
Only native varieties to obtain a mix of excellent semolina for a 100% Italian and organic product
Traditional slow-drying processing
Slow, light, tasty, authentic.
Traditional processing with slow drying at low temperature and bronze drawing
Organic pasta, short and certified supply chain
Born organic by vocation.
Healthiness, organoleptic qualities, nutritional content, health and hygiene safety.
Mycotoxin-free
Detected
Lab tested, safer for you.
OROBIO paste does not contain mycotoxins in quantities detectable by specific laboratory analyses (< 20 ppb).