Managing risks of food contaminants such as mycotoxins is of global importance. In 1999, two international policy making bodies – the United Nations Environment Programme (UNEP) and the World Health Organization (WHO) International Programme on Chemical
Safety (IPCS) –declared that humans have a right to food free from mycotoxins that could cause significant health risk. Data from the Irish National Food Consumption surveys reveal that 16-26% of all whole grains consumed by the Irish population are oats and oat-based products, a figure likely to be broadly comparable in Northern Ireland. However, these consumption values are based on data from over ten years ago and the value is likely to have increased mirroring increasing drives to vegan and vegetarian diets and increased presence of oat-based products on the market (https://www.gminsights.com/industry-analysis/oat-based-beverages-market). Of note, oat-based products are viewed as healthful and often can carry associated approved health claim such as for beta-glucans and heart health . A key focus is on oats given recent risk assessments of other mycotoxins by EFSA and FSAI Total Dietary Survey, and as highlighted by FSAI research needs.