ICS 67.060  
 
Reference number
DRS 286: 2020
© RSB 2020
  
 RWANDA 
STANDARD  DRS
287
Second edition
2020 -mm-dd
(Reaffirmed yyyy-mm-dd)
Prevention and reduction of mycotoxin 
contamination in cereals — Code of 
practice  
   
DRS 287: 2020  
©RSB 2020 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2020  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without  
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS 287: 2020  
iii                ©RSB 2020 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ....................... v 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definition  ................................ ................................ ................................ ........................ 1 
3.1 Planting  ................................ ................................ ................................ ................................ ............. 1 
3.2 Pre-harvest  ................................ ................................ ................................ ................................ .......2 
3.3 Harvesting ................................ ................................ ................................ ................................ ......... 2 
3.4 Drying  ................................ ................................ ................................ ................................ ............... 3 
3.5 Storage ................................ ................................ ................................ ................................ .............. 3 
3.6 Transportation  ................................ ................................ ................................ ................................ ..4 
4 Complementary mana gement system  ................................ ................................ ............................. 4 
Annex  A (normative)  Prevention and reduction of contamination by zearalenone in cereal 
grains —Recommended practices based on good agricultural practice (GAP) and good 
manufacturing practice (GMP)  ................................ ................................ ................................ ......... 6 
A.1 General ................................ ................................ ................................ ................................ .............. 6 
A.2 Planting  ................................ ................................ ................................ ................................ ............. 6 
A.3 Pre-harvest  ................................ ................................ ................................ ................................ .......6 
A.4 Harvest  ................................ ................................ ................................ ................................ .............. 6 
A.5 Storage ................................ ................................ ................................ ................................ .............. 6 
A.6 Transport from storage  ................................ ................................ ................................ .................... 6 
A.7 Processing  ................................ ................................ ................................ ................................ ........ 6 
A.8 Zearalenone management system based on Hazard Analysis Critical Control Point 
system (HACCP)  ................................ ................................ ................................ ............................... 7 
Annex  B (normative)  Prevention and reduction of contamination by fumonisins in cereal grains 
—Recommended practices based on Good Agricultural Practices (GAP) and Good 
Manufacturing Practices (GMP)  ................................ ................................ ................................ .......8 
B.1 General ................................ ................................ ................................ ................................ .............. 8 
B.2 Planting  ................................ ................................ ................................ ................................ ............. 8 
B.2.1  Pre-harvest  ................................ ................................ ................................ ................................ .......8 
B.3 Harvest  ................................ ................................ ................................ ................................ .............. 8 
B.4 Storage ................................ ................................ ................................ ................................ .............. 8 
B.5 Transport from storage  ................................ ................................ ................................ .................... 8 
B.6 Fumonisins management system based on hazard analysis critical control point system 
(HACCP)  ................................ ................................ ................................ ................................ ............ 8 
Annex  C (normative)  Prevention and reduction of contamination by fumonisins in cereal grains 
—Recommended practices based on Good Agricultural Practices (GAP) and Good 
Manufacturing Practices (GMP)  ................................ ................................ ................................ .......9 
C.1 General ................................ ................................ ................................ ................................ .............. 9 
C.2 Planting  ................................ ................................ ................................ ................................ ............. 9 
C.3 Pre-harvest  ................................ ................................ ................................ ................................ .......9 
C.4 Harvest  ................................ ................................ ................................ ................................ .............. 9 
C.5 Preservation  ................................ ................................ ................................ ................................ .....9 
C.6 Storage ................................ ................................ ................................ ................................ .............. 9 
C.7 Transport  ................................ ................................ ................................ ................................ ........  10 
C.8 Ochratoxin a management system based on Hazard Analysis Critical Control Points 
(HACCP)  ................................ ................................ ................................ ................................ ..........  10 DRS 287: 2020  
©RSB 2020 - All rights reserved                  iv 
 Annex  D (normative)  Prevention and reduction of contamination by fumonisins in cereal grains 
—Recommended practices based on Good Agricultural Practices (GAP) and Good 
Manufacturing Practices (GMP)  ................................ ................................ ................................ ..... 11 
D.1 General  ................................ ................................ ................................ ................................ ...........  11 
D.2 Planting ................................ ................................ ................................ ................................ ...........  11 
D.3 Pre-harvest  ................................ ................................ ................................ ................................ ..... 11 
D.4 Harvest  ................................ ................................ ................................ ................................ ...........  11 
D.5 Storage  ................................ ................................ ................................ ................................ ...........  11 
D.6 Transport from storage  ................................ ................................ ................................ ..................  12 
D.7 Tricothecene management system based on Hazard Analysis Critical Control Point 
System (HACCP)  ................................ ................................ ................................ ............................  12 
 DRS 287: 2020  
v                ©RSB 2020 - All rights reserved  
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 287 was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and derived products  
This second edition cancels and replaces the first edition (RS  287:2015), which h as been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
derived products (RSB/TC 003) in the preparation of this standard.  
Paragraph of p articipants  
Rwanda  Standards Board  (RSB) – Secretariat  
 DRS 287: 2020  
1                ©RSB 2020 - All rights reserved  
 Prevention and reduction of mycotoxin contamination in cereals —Code 
of practice  
1 Scope   
This Rwanda Standard provides general recommended practices based on Good Agriculture practices and 
Good manufacturing and complementary management system for the reduction of mycotoxin in cereals.  
2 Normative  references   
The following documents are referred to in the text in such a way that some or all of  their content constitutes 
requirements of this document.  For dated references, only the edition  cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
RS 184, Requirements for Hazard Analysis Critical Control Points (HACCP)  
3 Terms and definition  
There are no normative references in this document .Recommended practices based on Good Agricultural 
Practices (GAP) and Good Manufacturing Practices (GMP)  
3.1 Planting  
3.1.1  Consider developing and maintaining a crop rotation schedule to avoid planting the same commodity 
in a field in two consecutive years. Wheat and maize have been found to be particularly susceptible to 
Fusarium species and they should not be used in rotation with each other. Crops such as potato, othe r 
vegetables, clover and alfalfa that are not hosts to Fusarium species should be used in rotation to reduce the 
inoculum in the field.  
3.1.2  When possible and practical, prepare the seed bed for each new crop by plowing under or by  
destroying or removing old seed heads, stalks, and other debris that may have served, or may potenti ally 
serve as substrates for the growth of mycotoxin -producing f ungi. In areas that are vulnerable to erosion, soil  
conservation practices shall be adopted.  
3.1.3  Utilize the results of soil tests to determine if there is need to apply fertilizer and/or soil cond itioners to  
assure adequate soil pH and plant nutrition t o avoid plant stress, especially during seed development.  
3.1.4  When available, grow seed varieties developed for resistance to seed -infecting fungi and insect pests.  
Only seed varieties recommended for use in a particular area of a country should be plant ed in that particular  
area.  
3.1.5  As far as practical, crop planting should be timed to avoid high temperature and drought stress 
during  the period of seed development and maturation.   
©RSB 2020 - All rights reserved                  2 
 3.1.6  Avoid overcrowding of plants by maintaining the recommended row an d intra -plant spacing for the  
species/varieties grown. Information concerning plant -spacing shall be provided by competent authority.  
3.2 Pre-harvest  
3.2.1  Minimize insect damage and fungal infection in the vicinity of the crop by proper use of registered  
insecticides, fungicides and other appropriate practices within an integrated pest management program.  
3.2.2  Control weeds in the crop by use of mechanical methods or by use of registered herbicides or other  
safe and suitable weed eradication practices.  
3.2.3  Minimize mechanical damage to plants during cultivation.  
3.2.4  If irrigation is used, ensure that it is applied evenly and that all plants in the field have an ade quate  
supply of water. Irrigation is a valuable method of reducing plant stress in some growi ng situations. Excess  
precipitation during anthesis (flowering) makes conditions favorable for dissemination and infection  by 
Fusarium spp.; thus irrigation during anthesis and during the ripening of the crops, specifically wh eat, barley,  
and rye, should b e avoided.  
3.2.5  Plan to harvest grain at low moisture content and full maturity, unless allowing the crop to continu e to 
full maturity would subject it to extreme heat, rainfall or drought conditions. Delayed harvest of g rain already  
infected by Fusarium species may cause a significant increase in the mycotoxin content of the crop.  
3.2.6  Before harvest time, make sure that all equipment, which is to be used for harvesting and storage of  
crops, is functional and clean. A breakdown during this critical perio d may cause grain quality losses and  
enhance mycotoxin formation. Keep important spare parts available on the farm to minimize time loss from 
repairs. Make sure that the equipment needed for moisture content measurements is available and cali brated.  
3.3 Harves ting 
3.3.1  Containers (e.g., wagons, trucks) to be used for collecting and transporting the harvested grain fro m 
the field to drying facilities, and to storage facilities after drying, should be clean, dry and fre e of insects and  
visible fungal growth befo re use and re -use. 
3.3.2  As far as possible, avoid mechanical damage to the grain and avoid contact with soil during the  
harvesting operation. Steps should be taken to minimize the spread of infected seed heads, chaff, st alks, and  
debris onto the ground wh ere spores may inoculate future crops.  
3.3.3  During the harvesting operation, the moisture content should be determined in several spots of each  
load of the harvested grain since the moisture content may vary considerably within the same field.  
3.3.4  Immed iately after harvest, determine moisture levels of the crop; where applicable, dry the crop to the  
moisture content recommended for storage of that crop. Samples taken for moisture measurements shoul d be 
as representative of the lot as possible. To reduce the variation of moisture content within a lot, the grain may  
be moved to another facility (or silo) after the drying process.  
3.3.5  Cereals should be dried in such a manner that damage to the grain is minimized and moisture levels  
are lower than those req uired to support mold growth during storage depending on the commodity (13.5% and  
14%). This is necessary to prevent further growth of a number of fungal species that may be present on fresh  
grains, especially Fusarium species.  DRS 287: 2020  
3                ©RSB 2020 - All rights reserved  
 3.3.6  Freshly harvested cereals should be cleaned to remove damaged kernels and other foreign matter.  
Kernels containing symptomless infections cannot be removed by standard cleaning methods. Seed clean ing 
procedures, such as gravity tables, may remove some infected kernels. More  research is needed to develop  
practical procedures for separating symptomless infected kernels from those that are not infected.  
3.4 Drying  
4.4.1 Immediately after harvest, determine moisture levels of the crop; where applicable, dry the crop to the 
moisture content recommended for storage of that crop.  
4.4.2 Cereals should be dried in such a manner that damage to the grain is minimized and moisture levels a re 
lower than those required to support mold growth during storage depending on the commodity (13.5% an d 
14%).  
3.5 Storage  
3.5.1 Avoid piling or heaping wet, freshly harvested commodities for more than a few hours prior to drying  
or threshing to lessen the risk of fungal growth. Sun drying of some commodities in high humidity ma y result in  
fungal infection. Aerate the commodities by forced air circulation.  
3.5.2 Make sure that the storage facilities include dry, well -vented structures that provide protection from  
rain, drainage of ground water, protection from entry of rodents and birds, and minimum temperatu re 
fluctuations.  
3.5.3 Crops to be stored should be dried to safe moisture levels and cooled as quickly as possible after  
harvest. Minimize the amount of foreign materials and damaged kernels in stored grains. Refer to par agraph  
29 to evaluate the use of approved pesticides.  
3.4.4  The mycotoxin level in in -bound and out -bound grain should be monitored when warranted, using  
appropriate sampling and testing programs.  
3.5.5 For bagged commodities, ensure that bags are clean, dry and stacked on pallets or inco rporate a  
water impermeable layer between the bags and the floor.  
3.5.6 Where possible, aerate the grain by circulation of air through the storage area to maintain proper a nd 
uniform temperature levels throughout the storage area. Check moisture content an d temperature in the  
stored grain regularly during the storage period.  
3.4.7  Measure the temperature of the stored grain at several fixed time intervals during storage. A  
temperature rise of 2°C - 3 °C may indicate microbial growth and/or insect infestatio n. Separate the apparently  
infected portions of the grain and send samples for analysis. When separated, lower the temperature in the  
remaining grain and aerate. Avoid using infected grain for food or feed production.  
3.5.8 Use good housekeeping procedures  to minimize the levels of insects and fungi in storage facilities.  
This may include the use of suitable, registered insecticides and fungicides or appropriate alternat ive 
methods. Care should be taken to select only those chemicals that will not interfere  or cause harm based on  
the intended end use of the grains and should be strictly limited.   
©RSB 2020 - All rights reserved                  4 
 3.5.9 The use of a suitable, approved preservative (e.g., organic acids such as propionic acid) may be  
beneficial. These acids are effective in killing various fungi  and thus prevent the production of mycotoxins in  
grains intended only for animal feed. The salts of the acids are usually more effective for long -term storage.  
Care must be taken because these compounds can negatively affect the taste and odor of the grai n. 
3.5.10 Document the harvesting and storage procedures implemented each season by making notes of  
measurements (e.g., temperature, moisture, and humidity) and any deviation or changes from tradition al 
practices. This information may be very useful for explaining the cause(s) of fungal growth and mycotoxin  
formation during a particular crop year and help to avoid similar mistakes in the future.  
3.6 Transport ation   
3.6.1 Transport containers should be dry and free of visible fungal growth, insects and any con taminated  
material. As necessary, transport containers should be cleaned and disinfected before use and re -use and be  
suitable for the intended cargo. The use of registered fumigants or insecticides may be useful. At u nloading,  
the transport container shou ld be emptied of all cargo and cleaned as appropriate.  
3.6.2 Shipments of grain shall be protected from additional moisture by using covered or airtight containe rs 
or tarpaulins. Avoid temperature fluctuations and measures that may cause condensation to fo rm on the grain,  
which could lead to local moisture build -up and consequent fungal growth and mycotoxin formation.  
3.6.3 Avoid insect, bird and rodent infestation during transport by the use of insect -and rodent proof  
containers or insect and rodent repell ent chemical treatments if they are approved for the intended end use of  
the grain.  
4 Complementary management system  
4.1 The Hazard Analysis Critical Control Point (HACCP) system is a food safety management system that  
is used to identify and control hazard s within the production and processing system. The general principles of  
HACCP have been described in RS 184.  
4.2 The HACCP concept is an all -encompassing integrated management system. When properly  
implemented, this system should result in a reduction of the levels of mycotoxins in many cereal grains. The  
use of HACCP as a food safety management system has many benefits over other types of management  
control systems in some segments of the food industry. At farm level, especially in the field, many factors  that 
influence the mycotoxin contamination of cereals are environmentally related, such as weather and in sects,  
and are difficult or impossible to control. In other words, critical control points often do not exi st in the field.  
However, after harvesting,  critical control points may be identified for mycotoxins produced by fungi during  
storage. For example, a critical control point could be at the end of the drying process and one cri tical limit  
would be the water content/water activity.  
4.3 It is recommen ded that resources be directed to emphasizing Good Agricultural Practices (GAPs) at  the 
pre-harvest level and Good Manufacturing Practices (GMPs) during the processing and distribution of  various 
products. A HACCP system should be built on sound GAPs and G MPs.  
4.4 The implementation of HACCP principles will minimize mycotoxin contamination through applications  of 
preventive controls to the extent feasible in the production, handling, storage and processing of ea ch cereal  
crop.  
NOTE Consideration may also be  given to the manuals for mycotoxin control published by FAO/IAEA.  DRS 287: 2020  
5                ©RSB 2020 - All rights reserved  
  
  
©RSB 2020 - All rights reserved                  6 
 Annex  A 
(normative)  
 
Prevention and reduction of contamination by zearalenone in cereal 
grains —Recommended practices based on good agricultural practice 
(GAP) and good manufacturing practice (GM P)  
A.1 General  
Good Agricultural Practice includes methods to reduce Fusarium infection and zearalenone contaminati on of  
cereals in the field and during planting, harvest, storage, transport and processing.  
A.2 Planting  
Refer to 3.1.1 - 3.1.6  
A.3 Pre-harvest  
A.3.1  Refer to 3.2.1 - 3.2.6  
A.3.2  The establishment of Fusarium infection in cereal heads during flowering should be monitored before 
harvest by sampling and determination of infection by standard microbiological methods. Also, mycoto xin 
content in representati ve preharvest samples should be determined. Utilization of the crop should be based on 
prevalence of infection and mycotoxin content of the grain.  
A.4 Harvest  
Refer to 3.3.1 - 3.3.6.  
A.5 Storage  
Refer to 3.4.1 - 3.4.10.  
A.6 Transport from storage  
Refer to 3.5.1 - 3.5.3.  
A.7 Processing  
Small, shriveled grain may contain more zearalenone than healthy normal grain. Winnowing grains at h arvest  
or later will remove shriveled grain.  DRS 287: 2020  
7                ©RSB 2020 - All rights reserved  
 A.8 Zearalenone management system based on Hazard Analysis Critical Control  
Point system (HACCP)  
Refer to 4.1 - 4.5. 
   
©RSB 2020 - All rights reserved                  8 
 Annex  B 
(normative)  
 
Prevention and reduction of c ontamination by fumonisins in cereal 
grains —Recommended practices based on Good Agricultural Practices 
(GAP) and Good Manufacturing Practices (GMP)  
B.1 General  
Good Agricultural Practice include s methods to reduce Fusarium infection and fumonisin contamination of 
cereals during planting, harvest, storage, transport and processing.  
B.2 Planting  
Refer to 3.1.1 - 3.1.6.  
B.2.1  Pre-harvest  
Refer to 3.2.1 - 3.2.6.  
B.3 Harvest  
B.3.1  Refer to 3.3.1 - 3.3.6.  
B.3.2  The time of harvest for maize should be carefully planned. It has been shown that maize grown and  
harvested during warm months may have fumonisin levels significantly higher than maize grown and  
harvested during cooler months of the year.  
B.4 Storage  
Refer to 3.4. 1 - 3.4.10.  
B.5 Transport from storage  
Refer to 3.5.1 - 3.5.3.  
B.6 Fumonisins management system based on hazard analysis critical control point  
system (HACCP)  
Refer to 4.1 - 4.5 in RS 184  
 DRS 287: 2020  
9                ©RSB 2020 - All rights reserved  
 Annex  C 
(normative)  
 
Prevention and reduction of contamination by fumonisins in ce real 
grains —Recommended practices based on Good Agricultural Practices 
(GAP) and Good Manufacturing Practices (GMP)  
C.1 General  
Good Agricultural Practice includes methods to reduce fungal infection and ochratoxin A contaminatio n of 
cereals during harvest, st orage, transport and processing.  
C.2 Planting  
Refer to 3.1.1 - 3.1.6.  
C.3 Pre-harvest  
C.3.1  Refer to 3.2.1 - 3.2.6.  
C.3.2  Factors during pre -harvest that may affect levels of ochratoxin A in harvested grains include frost  
damage, presence of competitive fungi, excessive rainfall and drought stress.  
C.4 Harvest  
Refer to 3.3.1 - 3.3.6.  
C.5 Preservation  
Grain should be allowed to dry as much as possible before harvest consistent with local environment and crop  
conditions. If unable to harvest the grain when it has a water activity below 0.70, then dry the grain to a  
moisture content corresponding to a water activity of less than 0.70 depending on the commodity (les s than 14  
% moisture content) as quickly as possible. To avoid ochratoxin A formation, start the drying proces s 
immediately after harvest and preferably use heated -air drying. In the temperate climate region, when 
intermediate or buffer storage is necessary because of low drying capacity, make sure that the moist ure 
content is less than 16 %, that the buffer storag e time is less than 10 days, and the temperature is less than  
20 °C.  
C.6 Storage  
Refer to 3.4.1 - 3.4.10.   
©RSB 2020 - All rights reserved                  10 
 C.7 Transport  
Refer to 3.5.1 - 3.5.3.  
C.8 Ochratoxin a management system based on Hazard Analysis Critical Control  
Points (HACCP)  
Refer to 4.1 - 4.5. 
 DRS 287: 2020  
11                ©RSB 2020 - All rights reserved  
 Annex  D 
(normative ) 
 
Prevention and reduction of contamination by fumonisins in cereal 
grains —Recommended practices based on Good Agricultural Practices 
(GAP) and Good Manufacturing Practices (GMP)  
D.1 General  
Good Agricultural Practices includes methods to reduce Fusarium infection and tricothecene contamination of 
cereals during planting, harvest, storage, transport and processing.  
D.2 Planting  
Refer to 3.1.1 - 3.1.6.  
D.3 Pre-harvest  
D.3.1  Refer 3.2.1 - 3.2.6.  
D.3.2  Do not permit mature grains to remain in the field for extended p eriods of time, particularly in cold,  
wet weather. T -2 and HT -2 toxins are not usually found in grains at harvest, but can result from grains that are  
water -damaged in the field or grains that become wet at harvest or during storage.  
D.3.3  Refer A.3.2.  
D.3.4 Cereal growers should maintain close relations with local cereal trade groups. Such groups should  
be important sources of information and advice regarding choice of appropriate plan protection produ cts, 
cultivars and strains that will take into account those resistant to Fusarium and are available for their location.  
D.4 Harvest  
Refer to 3.3.1 - 3.3.6.  
D.5 Storage  
D.5.1  Refer 3.4.1 - 3.4.10.  
D.5.2  Be aware that cereal grains may be contaminated by more than one tricothecene mycotoxin along 
with their derivatives; therefore simple, rapid screening methods should be available for the analysis of sever al 
tricothecenes. Zearalenone, which is not a tricothecene, has been noted to regularly co -occur in cereals 
contaminated with DON and other tricothecenes.   
©RSB 2020 - All rights reserved                  12 
 D.6 Transport from storage  
Refer to 3.5.1 - 3.5.3.  
D.7 Tricothecene management system based on Hazard Analysis Critical Control  
Point System (HACCP)  
Refer to 4.1 - 4.5. 
 DRS 287: 2020  
13                ©RSB 2020 - All rights reserved  
 Bibliography  
[1] RS 287: 2015, Prevention and reduction of mycotoxin contamination in cereals — Code of practice, First 
edition  
[2] FAO/IAEA 2001; Training and reference center for food and pesticide control, in Manuel on the 
Application of the HACCP System in Mycotoxin Prevention and Control. FAO Food and Nutrition Paper No . 
73. Rome.  
[3] FAO. 199 9; Preventing mycotoxin contamination in Food, in Nutrition and Agriculture No. 23, Food and 
Nutrition Division, FAO, Rome.  
 DRS 287: 2020  
 
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