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RESEARCH PAPER
Level of contamination with deoxynivalenol, zearalenone and fumonisins in cereal products
– assessment of consumer exposure
1
Regional Sanitary-Epidemiological Station, Kraków, Poland
2
Faculty of Food Technology, Małopolska Centre for Food Monitoring, University of Agriculture, Kraków, Poland
Corresponding author
Piotr Pokrzywa
Regional Sanitary-Epidemiological Station in Krakow, Pradnicka 76, 31-202, Krakow, Poland
Regional Sanitary-Epidemiological Station in Krakow, Pradnicka 76, 31-202, Krakow, Poland
Ann Agric Environ Med. 2022;29(1):72-79
KEYWORDS
zearalenonemycotoxinscereal productsdeoxynivalenolfumonisins (sum of B1 and B2)cereal products for infants and young children
TOPICS
ABSTRACT
Objective:
The main aim of this study was to determine the content of mycotoxins, such as: deoxynivalenol (DON), zearalenone (ZEA) and fumonisins (FUM) in cereal products, and such products intended for infants. The secondary objective was to assess consumer exposure to the DON, ZEA and FUM occurring in cereal products, including those intended for infants and young children.
Material and methods:
The study included cereals and cereal products such as flours, grits, pastas, products of the bakery industry, snacks and cereal products intended for infants and young children, available in retail outlets in the Małopolska Province of Poland. DON content was determined by high-performance liquid chromatography with a DAD detector, while the contents of ZEA and FUM were detected by high-performance liquid chromatography with fluorescence detection.
Results:
The determined concentration of mycotoxins exceeded the maximum level specified in food law in only two cases. DON level in maize flour was 1511.0 μg kg-1 and exceeded the maximal residue level (MRL) set at 750.0 μg kg-1. The value of MRL for ZEA was over the permissible value of 75.0 μg kg-1 in the maize flour sample only, and was 212.0 μg kg-1. None of the samples examined was beyond the permissible level of FUM.
Conclusions:
Levels higher than those permissible for the examined cereal products were noted in only two cases. FUMs were the most commonly found Fusarium mycotoxins, followed by DON and ZEA. The mean exposure doses of the assessed mycotoxins, resulting from the consumption of cereal products in the selected populations, were at low levels (reaching a maximum of 6.81%) and did not exceed the tolerable daily intake (TDI) or provisional maximum tolerable daily intake (PMTDI). Therefore, the observed average chronic exposure dose not pose a health risk to consumers.
The main aim of this study was to determine the content of mycotoxins, such as: deoxynivalenol (DON), zearalenone (ZEA) and fumonisins (FUM) in cereal products, and such products intended for infants. The secondary objective was to assess consumer exposure to the DON, ZEA and FUM occurring in cereal products, including those intended for infants and young children.
Material and methods:
The study included cereals and cereal products such as flours, grits, pastas, products of the bakery industry, snacks and cereal products intended for infants and young children, available in retail outlets in the Małopolska Province of Poland. DON content was determined by high-performance liquid chromatography with a DAD detector, while the contents of ZEA and FUM were detected by high-performance liquid chromatography with fluorescence detection.
Results:
The determined concentration of mycotoxins exceeded the maximum level specified in food law in only two cases. DON level in maize flour was 1511.0 μg kg-1 and exceeded the maximal residue level (MRL) set at 750.0 μg kg-1. The value of MRL for ZEA was over the permissible value of 75.0 μg kg-1 in the maize flour sample only, and was 212.0 μg kg-1. None of the samples examined was beyond the permissible level of FUM.
Conclusions:
Levels higher than those permissible for the examined cereal products were noted in only two cases. FUMs were the most commonly found Fusarium mycotoxins, followed by DON and ZEA. The mean exposure doses of the assessed mycotoxins, resulting from the consumption of cereal products in the selected populations, were at low levels (reaching a maximum of 6.81%) and did not exceed the tolerable daily intake (TDI) or provisional maximum tolerable daily intake (PMTDI). Therefore, the observed average chronic exposure dose not pose a health risk to consumers.
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