Deoxynivalenol screening in wheat‐derived products in Gran Asunción, Paraguay

Abstract

Fusarium graminearum is one of the most important pathogens affecting wheat production in Paraguay. This fungus decreases yield and grain quality; the most important consequence is the production of mycotoxins from the trichothecene group, secondary metabolites toxic to humans and other animals. The toxin reported in Paraguay is deoxynivalenol, which has effects on the gastrointestinal tract and immune system. To determine the presence of deoxynivalenol in flour and baked goods, samples of wholemeal flour and white flour, white and wholemeal bread, and bran crackers were carried out in the Gran Asunción Area. The presence of deoxynivalenol was determined by monoclonal antibodies through the use of quantitative test strips. The results were variable and below those established by international standards. Practical applications In the developing countries, the control of the quality and safety of food is practically nonexistent. In Paraguay, there is no legislation on the maximum levels of deoxynivalenol in wheat and derivatives. As this cereal and its derivative products are highly susceptible to contamination by Fusarium and its mycotoxins, it is a priority to initiate controls and establish bases for legislation on maximum acceptable limits in these products. Also highlight the need at country level of the application of high efficiency and sensitive techniques for quantification mycotoxins in food.

Development of a Direct Competitive ELISA Kit for Detecting Deoxynivalenol Contamination in Wheat

“…At present, at least 100 countries have mandatory limits on DON levels in food and feed. In view of its serious toxic effects, in the preliminary draft of the DON maximum levels (MLs), the Codex Alimentarius Food (FAO) Committee recommended the following limits: 2 mg/kg in unprocessed cereals, 1 mg/kg in semi-processed products using wheat, corn and barley as raw materials, and 0.5 mg/kg in cereals for infants and young children [10,11]. In China, the ML of DON in maize, wheat, and their products is regulated at 1 mg/kg [12,13].…”

Comparación de técnicas de tamizaje de actividad antifúngica de aceites esenciales de especias frente cepas de Aspergillus aisladas de maní (Arachis hypogaea)

“…Un grave problema asociado a la seguridad alimentaria es la contaminación con hongos filamentosos y sus micotoxinas. Esto puede darse como consecuencia de la presencia de patógenos como Penicillium sp., Fusarium sp., Aspergillus sp., que pueden afectar a los cultivos tanto en condiciones de campo y/o almacenamiento (1)(2)(3)(4) .…”