The paper presents the influence of production methods of organic, regional and conventional cereal products on its mycotoxin contamination level. In the group of cereal products covered by the survey were: conventional (n = 9), organic (n = 9) and regional breads (n = 10). Selected food products were analyzed for the presence of nivalenol (NIV), fumonisin B₁ (FB₁) and fumonisin B₂ (FB₂) using HPLC after purification of sample extracts on immunoaffinity columns (IAC).The research revealed that organic and regional products were less contaminated by fumonisins than conventional products, but in no case exceeding the MRLs set out in Commission Regulation (EC) No 1126/2007 as safe for human health was found. In all cereal products were not detected nivalenol, indicating the lack of this mycotoxin risks arising from the consumption of cereal products regardless of the method of their production.

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