T-2 toxin and HT-2 toxin, belong to type A trichothecences, are the most toxic mycotoxins among the trichothecene family. These mycotoxins are commonly found in cereals such as maize, wheat, barley, oats and rice, and their occurrence in food can be of concern. This review investigated the current trends of patents and researches on T-2 toxin and HT-2 toxin pertaining to natural occurrence, toxicity, metabolism, risk assessment, analytical and screening methods, and reduction/detoxification techniques. As compared with other Fusarium mycotoxins, there are limited data for natural occurrence and risk assessment, and regulatory limit and official analytical methods on T-2 toxin and HT-2 toxin in domestic and foreign countries. In particular, selective deacetylation at the C3 and/or C4 positions of T-2 toxin by carboxyesterase present in foods was reported to cause the disappearance of T-2 and the extremely high HT-2 recoveries. Currently, regulatory limits for T-2 and HT-2 are under discussion in EU. For enforcement purposes it is essential to have available precise and reliable analytical methods applicable at the regulatory levels for the T-2 toxin and HT-2 toxin and relevant commodities. In addition, a further study on natural occurrence, risk assessment and reduction/detoxification techniques will be recommended.

ABSTRACT
 서 론
 조사 내용 및 방법
  T-2와 HT-2 곰팡이독소 연구동향의 정량적 분석
  T-2와 HT-2 곰팡이독소 연구동향의 정성적 분석
 결과 및 고찰
  T-2와 HT-2 곰팡이독소 연구동향의 정량적 분석
  T-2와 HT-2 곰팡이독소 연구동향의 정성적 분석
   T-2와 HT-2 곰팡이독소의 개요
   T-2와 HT-2 곰팡이독소의 독성
   T-2와 HT-2 곰팡이독소의 흡수, 배설 및 대사
   T-2와 HT-2 곰팡이독소의 분석법
   T-2와 HT-2 곰팡이독소의 오염현황
   T-2와 HT-2 곰팡이독소의 위해평가
   T-2와 HT-2 곰팡이독소의 기준
   T-2와 HT-2 곰팡이독소의 저감화
 요약 및 결론
 감사의 말
 참고문헌

• 이수진(한국식품연구원 안전성연구단, Food Safety Research Group, Korea Food Research Institute) | Sujin Lee
• 김미혜(식품의약품안전평가원 오염물질과, Food Contaminants Team, National Institute of Food and Drug Safety Evaluation) | Meehye Kim
• 오상석(이화여자대학교 식품공학과, Department of Food Science and Engineering, Ewha Womans University) | Sangsuk Oh
• 전향숙(한국식품연구원 안전성연구단, Food Safety Research Group, Korea Food Research Institute) | Hyang Sook Chun Correspondence to