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Lookup NU author(s): Emeritus Professor Chris SealORCiD,
Dr Leo RempelosORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
Wheat is one of the main dietary sources for mycotoxins that can cause adverse health effects in humans. Here we report results of a 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt), and farming system (organic vs conventional) on mycotoxin concentrations in UK and German wheat flour brands.Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of T-2/HT-2, DON and ZEA respectively, but concentrations of the three Fusarium mycotoxins assessed were ~10 times lower than the EC-maximum contamination levels (MCL). Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations above the MCL (3 μg/kg), but OTA levels were no affected by wheat species, farming system and flour type. Results suggest that both organic and conventional primary production methods and postharvest quality assurance systems are effective for maintaining Fusarium mycotoxins, but not OTA concentrations, below the MCL.
Author(s): Wang J, Hasanalieva G, Wood L, Markellou E, Iversen PO, Bernhoft A, Seal C, Baranski M, Vigar V, Ernst L, Willson A, Barkla BJ, Leifert C, Rempelos L
Publication type: Article
Publication status: Published
Journal: Food Chemistry
Print publication date: 15/10/2020
Online publication date: 11/05/2020
Acceptance date: 06/05/2020
Date deposited: 20/05/2020
ISSN (electronic): 0308-8146
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