Dropa T., Hajšlová J., Lancová K., Burešová I. (2014): The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech J. Food Sci., 32: 570-577.The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615-398, T-2 toxin 927-160, and HT-2 toxin 258-38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC-MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30-50%) and increase of HT-2 toxin concentration (10-70%), respectively.
Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13–75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final oat flakes was in the range of 65–100%. Furthermore, 20 commercially available oat flakes from the Czech market were analysed. We detected 16 mycotoxins, mainly trichothecenes and emerging enniatins with levels in the interval of 1–156 μg kg<sup>–1</sup>. With regard to the current EU legislation, two analysed oat flake products exceeded the maximum limit for ochratoxin A.
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