Understanding What Food Has T2 and HT2 Toxins

January 13, 2026 •

4 min read

According to the Food and Drug Administration (FDA), T2 and HT2 toxins are mycotoxins produced by Fusarium molds that can contaminate food. These toxins are predominantly found in cereal grains, particularly oats, barley, and wheat, with contamination most often occurring under cool, moist conditions prior to harvest.

Quick Summary

T2 and HT2 toxins are mycotoxins produced by Fusarium fungi, most frequently contaminating cereal grains such as oats, wheat, and barley under specific environmental conditions. They pose health risks to both humans and animals due to cytotoxic and immunosuppressive effects.

Key Points

Cereals are the primary source: The mycotoxins T2 and HT2 are predominantly found in cereal grains, most notably oats, barley, and wheat.
Toxic effects on health: These toxins have cytotoxic and immunosuppressive effects, inhibiting protein synthesis and potentially causing issues like weight loss, gastrointestinal problems, and reproductive disorders.
Originates from mold: The toxins are produced by Fusarium fungi that infect crops, especially under cool, moist weather conditions before harvest.
Resistant to processing: T2 and HT2 are heat-resistant and can survive most food processing methods like cooking and baking, meaning they can be present in finished products.
Mitigation strategies are crucial: Controlling these toxins involves good agricultural practices, proper storage conditions, and processing techniques like cleaning and dehulling, especially for oats.
Regulation helps manage risk: International bodies like the EU and FDA monitor and regulate mycotoxin levels in food and feed to ensure consumer safety.
Unprocessed oats can have high levels: Unprocessed oat grains have shown particularly high levels of T2 and HT2 contamination, though dehulling can significantly reduce these levels.

What are T2 and HT2 toxins?

T2 and HT2 toxins are part of the trichothecene group of mycotoxins, which are naturally occurring toxic compounds produced by various species of fungi, primarily Fusarium. These fungi infect agricultural crops, and the toxins are created under certain environmental stresses. T2 is a naturally occurring mycotoxin, and HT2 is a major metabolite formed from T2 within the body, which is also toxic. They are highly stable compounds and are not easily destroyed during typical food processing, such as cooking or baking. The health risks associated with these toxins include immunosuppressive and haematotoxic effects, which can inhibit protein synthesis and cause gastrointestinal issues.

Primary sources of T2 and HT2 toxins

While multiple grains can be affected, some are more susceptible than others, particularly when grown in cooler, moist climates.

Oats: Historically, unprocessed oats have shown the highest concentrations of T2 and HT2 toxins among all cereal grains. This is partly due to the fact that the outer husk, which can contain a significant portion of the contamination, is often included in unprocessed products.
Barley: This grain is another frequent host for the Fusarium fungi that produce T2 and HT2, with recorded occurrences and a wide range of concentrations in both unprocessed and processed products.
Wheat: Wheat crops can also be contaminated with T2 and HT2, though typically at lower levels compared to oats. However, the broad use of wheat means that it contributes significantly to overall dietary exposure.
Maize (Corn): Like other cereals, maize is susceptible to contamination, especially when grown under specific weather conditions.
Processed Foods: As processing does not eliminate these heat-resistant toxins, they can be present in a variety of final products. This includes oatmeal, breakfast cereals, pastries, biscuits, and pasta made from contaminated cereal grains.

Factors influencing toxin presence

Several factors contribute to the varying levels of T2 and HT2 toxins in food from year to year and region to region:

Weather conditions: Cool and moist weather during crop flowering is a primary driver for Fusarium fungal growth and subsequent mycotoxin production.
Agricultural practices: Crop rotation, tillage, and the selection of resistant crop varieties can influence the level of contamination.
Storage conditions: Improper storage after harvest, particularly in warm, damp conditions, can allow mold growth and further mycotoxin development.
Processing: While processing techniques like cleaning and dehulling can reduce toxin levels, they do not fully eliminate the contamination, especially in products with naturally low levels.

Reducing risk from T2 and HT2 toxins

For consumers and producers alike, minimizing exposure to these mycotoxins requires a multi-pronged approach that begins with agricultural best practices and extends to proper food handling.

Good agricultural practices (GAPs)

Producers can significantly reduce initial contamination by implementing several measures:

Use resistant varieties: Selecting cereal varieties with a genetic resistance to Fusarium infection helps to minimize pre-harvest contamination.
Manage irrigation and soil: Avoiding excessive moisture during the flowering period is critical for preventing fungal growth.
Crop rotation: Rotating susceptible crops like wheat and barley with non-host crops can disrupt the life cycle of the Fusarium fungus in the soil.
Minimize mechanical damage: Avoiding physical damage to grains during and after harvest reduces entry points for molds.

Effective post-harvest and processing strategies

After harvesting, several steps can be taken to reduce contamination before the product reaches the consumer.

Proper drying: Drying crops to a low moisture content and maintaining dry conditions during storage is one of the most effective methods to prevent mold growth.
Cleaning and sorting: Physical removal of damaged, shriveled, or moldy kernels can significantly reduce overall toxin levels, as demonstrated by the efficacy of dehulling oats.
Milling: For some grains, milling processes can concentrate the toxins into certain fractions, allowing for their removal. However, the effectiveness varies depending on the grain and initial contamination level.
Consumer best practices: Consumers should inspect whole grains and cereals, especially those from susceptible crops like oats, for any signs of mold, discoloration, or shriveling, and discard affected items. Storing grains in a cool, dry place and using them within a reasonable timeframe is also recommended.

Global regulation and risk management

Regulatory bodies worldwide, including the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), continuously monitor mycotoxin levels in food and feed. The goal is to establish maximum permissible levels to protect public health.


Regulatory Aspect	European Union (EU)	United States (FDA)
Regulation Status	Has implemented binding maximum levels for T2 and HT2 in cereals and cereal products (EU 2023/915).	Recently updated its compliance program to include monitoring of T2/HT2 toxins.
Monitoring	Member states collect and report occurrence data to EFSA to assess exposure and inform regulations.	Conducts monitoring and testing through compliance programs; recently shifted to a multi-mycotoxin analysis method.
Limit Values	Maximum limits for the sum of T2 and HT2 toxins are set for various food products (e.g., 50 µg/kg for oats for human consumption).	Currently operates based on advisory levels and its monitoring program, rather than set action levels, though regulations are evolving.
Risk Assessment	Tolerable Daily Intake (TDI) for the sum of T2 and HT2 was established and subsequently revised to be more protective.	Ongoing risk assessments are informed by monitoring data to support future regulatory actions and guidance.

Conclusion

T2 and HT2 toxins are a known risk in the global food supply, with cereal grains like oats, barley, and wheat being the most susceptible food sources. These mycotoxins pose health risks due to their cytotoxic nature and can survive typical food processing. However, through diligent agricultural practices and effective post-harvest management, the levels of these contaminants can be minimized. Regulatory bodies play a crucial role in monitoring and setting safety standards to protect consumers. By remaining aware of the primary food sources and understanding the factors influencing contamination, both industry and consumers can contribute to a safer food supply. Continued research and monitoring efforts are essential to better understand these toxins and improve mitigation strategies in the face of variable climate conditions.

Frequently Asked Questions

T2 and HT2 are naturally occurring mycotoxins belonging to the trichothecene family, produced by Fusarium fungi. T2 is the primary toxin, and HT2 is its major metabolite, with both being toxic.

Cereal grains are the most frequent source of T2 and HT2 toxins. Unprocessed oats tend to show the highest levels, but barley, wheat, and maize can also be affected. Consequently, processed products like oatmeal, breakfast cereals, and pastries made from these grains may contain the toxins.

No, T2 and HT2 toxins are known to be heat-resistant and are not effectively destroyed by standard food processing methods like cooking, baking, or pasteurization. They can survive in final food products.

Exposure to these toxins can lead to immunosuppressive and haematotoxic effects, inhibiting protein synthesis and damaging cells. Symptoms of severe exposure can include gastrointestinal issues, reduced body weight, and increased susceptibility to infection.

Prevention involves a combination of measures, including good agricultural practices like crop rotation and using resistant crop varieties. Post-harvest strategies include proper drying, storage in cool and dry conditions, and processing techniques such as cleaning and dehulling.

Yes, international bodies like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) monitor mycotoxins and have regulations or advisory levels to control T2 and HT2 levels in food and animal feed.

Yes, processing can significantly reduce contamination. For example, dehulling unprocessed oat grains removes the outer husk, where a large portion of the toxin is concentrated, which substantially reduces the final toxin level in the edible portion.