This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to assess the risks associated with the consumption of food contaminated with certain mycotoxins. The first part of the report contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control. The second part provides a summary of the Committee's evaluations of toxicological data on specific mycotoxins, including aflatoxin M1, fumonisins B1, B2 and B3, ochratoxin A, deoxynivalenol, and T-2 and HT-2 toxins.