Mycotoxins are toxic secondary metabolites naturally produced by certain types of mold (fungus) genera such as Aspergillus, Penicillium, and Fusarium. Molds contaminate foods such as cereals and cereal products, oil seeds, dried fruits and nuts, spices, fruits and feeds. Fungi growth can occur before harvest or after harvest or during storage under warm and humid conditions. Mycotoxins can have adverse health effects (carcinogenic, mutagenic, immunotoxic effect etc.) to humans and animals. Mycotoxin Department conducts studies on mycotoxin analysis in food and feed and participates proficiency tests to demonstrate the reliability and traceability of our results. Proficiency Tests which is within the scope of the duties of NFRL have been carried out in accordance with TS EN ISO/IEC 17043 standard since 2013. Because our country is the world leader in production and exportation of dried figs, hazelnuts, raisins and these products are prone to mycotoxin contamination, the detection of mycotoxins and organizing proficiency tests in these products are important.  Mycotoxin Department of NFRL became the contact point for all public and private laboratories and other institutions related to mycotoxin analysis, where all the problems related to mycotoxin analysis are addressed and solved. Moreover, our staff inspects technical scope extension files and conducts audits of public and private laboratories.