Mycotoxins in Wheat and Mitigation Measures

Abstract

Latest estimates for world cereal production in 2015 and EU-28 production in 2014 are approximately 2540 and 323 mil tons, respectively. The FAO estimated that the global wheat consumption is about 66 kg/per capita. Among the most important risks associated with wheat consumption are mycotoxins. It has been estimated that up to 25% of the world's crops grown for food and feed may be contaminated with mycotoxins. Despite efforts in controlling fungal growth, mycotoxin co-contamination represents an unavoidable risk, occurring pre-and postharvest and resulting in reduced nutritional value and possible risks for human and animal health. In addition to health risks, mycotoxins have a detrimental effect on the quality and the processing performance of wheat. Mitigation measures to manage the challenge of mycotoxins in wheat include strategies at pre-and postharvest. Preharvest events are predominantly dictated by environmental factors and good agronomic/cultural practices, whereas storage and processing are the major areas where contamination can be prevented at postharvest. Integrating as many management options as possible may minimize the risk of mycotoxin contamination in wheat and wheat products.

Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

“…Furthermore, Tibola et al (2019) reported decreases in DON content of 25, 31, and 31% at the debranning times of 15, 30, and 60 s, respectively, when compared with non-debranned samples. As for other post-harvest procedures, the effect of debranning and the efficiency of DON reduction are extremely variable, ranging from 15 to 78% (Cheli et al, 2017). Therefore, combining management strategies is the key to minimize the risk of mycotoxin contamination in wheat products.…”

Natural gene drives offer potential pathogen control strategies in plants

“…Therefore, elimination of DON and other mycotoxins from food and feed has long been a major objective of researchers, food producers, regulators and public health experts. Current mechanisms for controlling dietary exposure to mycotoxins are cumbersome and multilayered (Cheli et al, 2017) and this work demonstrates that gene drive strategies are worthy of consideration to manage toxin contamination issues. Nevertheless, further understanding of the ecological role that toxin production by F. graminearum plays in nature may be required.…”

A review on novel non‐thermal food processing techniques for mycotoxin reduction

“…Stoey et al (2019) investigated Silybum marianum and Withania somnifera for their hepatoprotective and nephroprotective effects against ochratoxicity in broiler chicks fed OTA contaminated feed. Essential oils extracted from plants have been reported to effectively modulate the growth of fungi such as Fusarium sp., A. flavus and A. parasiticus and limit production of attendant mycotoxins (Do et al, 2015;Cheli et al, 2017). Despite their efficacy to inhibit fungal growth and detoxify mycotoxins, the use of herbal products alone limits their uses due to their insolubility, low bioavailability, instability to oxidation and high volatility (Loi et al, 2020).…”