Fate of Fusarium mycotoxins during the production process of bakery products
Конференцијски прилог (Објављена верзија)
Метаподаци
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Producing safe food is a goal and an obligation for each producer. Mycotoxins by representing the most significant
contaminants of grain are considered to be the main risk in the production of safe bakery products. Conditions during the
production process defined by temperature regime, duration of the temperature regime, moisture content, pH value, as well
as the type and level of mycotoxin concentration in the matrix are the most important factors influencing the reduction of
mycotoxin content. The aim of this study was to examine the influence of production process of different types of bread, rusk,
bread crumbs and biscuits on the content of deoxynivalenol, zearalenone and total fumonisins in bakery products. Samples of
naturally contaminated whole grain wheat flour (DON 700 μg/kg), wheat flour type T-1100 (DON 500 μg/kg) and whole kernel
corn flour (DON 2420 μg/kg, ZON 292 μg/kg and Total FUMO 554 μg/kg) were used to examine the influence of the production
process on the co...ntent of Fusarium mycotoxins in bakery products. Experimental production of different types of bread, rusk,
bread crumbs and biscuits was conducted in a bakery pilot plant. Ridascreen® ELISA-assay was used to analyze the content of
deoxynivalenol, zearalenone and total fumonisins. Based on the results it was concluded that the process of production of
bread, rusk, bread crumbs and biscuits significantly reduces the content of deoxynivalenol, zearalenone and total fumonisins
in final products (p<0,05). However, in some cases (rusk and bread crumbs) results raised a question if the % of reduction is
high enough to make the final product compliant to European legislation (Reg. 1881/2006). Although European Food Safety
Authority and the European Commission had frequently expressed opinions on Fusarium toxins, setting limits, regulations and
guidelines in order to reduce their levels in raw materials and food commodities: maximum limits for mycotoxins set by
European legislation (Reg. 1881/2006) apply to content in 'product as is' regardless the huge difference in moisture content in
various products grouped in same category.
Извор:
15. european Fusarium seminar - Book of abstracts, 2021, 87-Издавач:
- Ghent University