Mycotoxins in wheat
Wheat is one of the world’s most important food sources and has many uses: in bread, pasta, cakes and couscous, to name just a few.
But according to one study, mycotoxins were found in about half of the wheat from Europe. Mycotoxins, also known as mold toxins, are metabolic products of molds that can have toxic effects. They are formed when optimum growth conditions in terms of temperature and nutrients prevail for the fungus responsible.
Wheat is most frequently attacked by the Fusarium fungus, which belongs to the phytopathogenic fungi and already attacks the wheat in the field.
Fusarium toxins include
- Trichothecenes (e.g. T2 toxin and HT2 toxin)
- Fumonisins (e.g. B1 and B2)
- Zearalenone and its derivatives
However, according to the BfR, it is generally desirable to minimize the occurrence of mycotoxins as far as possible.
EU limits not exceeded in most cases
The EU limits for mycotoxins in wheat were not exceeded in most cases. The limits with the maximum permissible levels can be found in Regulation (EC) No. 1881/2006.
For example, the maximum level for the mycotoxins:
- Zearalenone in unprocessed wheat is 100 μg/kg.
- Deoxynivalenol in unprocessed wheat at 1250 μg/kg.
However, according to the BfR, it is generally considered desirable to minimize the occurrence of mycotoxins as far as possible.
bilacon supports you with your self-checks
Manufacturers and distributors must carry out their own controls to ensure that their products do not pose a risk and that maximum levels are not exceeded. bilacon supports you in the event of possible contamination and advises you on the necessary analyses, tailored specifically to your needs.
Learn more about residue analysis!