Mycotoxin Research

, Volume 28, Issue 2, pp 123–129 | Cite as

Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market

Original Paper
First Online:
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Abstract

Sterigmatocystin (STC) is a carcinogenic and mutagenic mycotoxin produced by fungi of many Aspergillus species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously developed electrospray positive ionisation (ESI+) liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Wheat grain naturally contaminated with STC was used for bread baking. STC was found to be stable during the bread-making process. In the food survey 17% of the analysed breads were positive for STC, with concentration levels of 2-7 μg kg-1. One out of six rye bread samples, one out of nine rye-wheat bread samples and three out of 14 wheat bread samples were contaminated with STC. Four out of five contaminated samples contained whole grains as the main ingredient. We conclude that whole grain bread may be a possible source of STC, although even STC-positive bread samples identified in this study contained quite low toxin levels.

Keywords

Sterigmatocystin Mycotoxin Stability Bread Aspergillus LC-MS/MS 
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Notes

Acknowledgements

The present research was sponsored by the Institute of Food Safety, Animal Health and Environment “BIOR”, Laboratory of Food and Environmental Investigations and also by the European Science Foundation, National programme Name: “Support in doctoral and postdoctoral programme realisation and investigation”. Project name: “Support in doctoral and postdoctoral programme investigation in engineering, agriculture engineering and forestry science fields”. Contract number: VPD1/ESF/PIAA/04/NP/3.2.3.1./0001/0005/0067.

Conflicts of interest

None.

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Copyright information

© Society for Mycotoxin Research and Springer 2012

Authors and Affiliations

  • Aleksandrs Veršilovskis
    • 1
    • 2
    • 3
  • Vadims Bartkevičs
    • 1
  1. 1.Institute of Food Safety, Animal Health and Environment “BIOR”Laboratory of Food and Environmental InvestigationsRigaLatvia
  2. 2.Veterinary and Agrochemical Research Centre (CODA-CERVA), Operational Direction Chemical Safety of the Food ChainUnit of Toxins and Natural CompoundsTervurenBelgium
  3. 3.Faculty of Pharmaceutical Sciences, Department of Bio-AnalysisGhent UniversityGhentBelgium

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