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Fusarientoxine (DON und ZEA) in Mehl und Brot

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Abstract

Because of their potential health risk the amount of the Fusariumtoxins deoxynivalenol (DON) and zearalenone (ZEA) is an important quality parameter for cereals.

With regard to the fact that in the european union limiting values for these Fusarium-toxins are discussed, the analysis of cerealfood from the market makes sense in order to get a realistic image of the load of consumers. Cereals mainly get in human food chain in form of bread and other bakery products. Publications about evaluation of the influence of the breadmaking process (removal or destruction of mycotoxins by fermentation and heating) are rare and sometimes give contrary results. [3, 4]

Our food control laboratory started a monitoring program in order to get more informations about the influence of this bread-making process. Therefore bread and the flours the bread made of are taken from bakeries in district of Tübingen (Germany). First results are presented.

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Literaturverzeichnis

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Authors and Affiliations

  1. Chemisches und Veterinäruntersuchungsamt Sigmaringen, Hedingerstraße 2/1, 72488, Sigmaringen

    Schmidt S & Thielert G

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  1. Schmidt S
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  2. Thielert G
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Schmidt, S., Thielert, G. Fusarientoxine (DON und ZEA) in Mehl und Brot. Mycotox Res 17 (Suppl 1), 49–52 (2001). https://doi.org/10.1007/BF03036711

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  • DOI: https://doi.org/10.1007/BF03036711

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