Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking

Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

“…It seems that only 25% of the original content of DON in pasta remains after cooking (Abecassis & Feillet, 2003). Visconti, Haidukowski, Pascale, and Silvestri (2004) obtained similar results by monitoring the reduction of DON during the different stages of pasta production and cooking being 23%, 63%, 67% and 80% for grain cleaning, semolina production, pasta formation and cooking, respectively. They noted that by increasing the proportion of water used for cooking in relation to the quantity of pasta, the DON content was lessened; therefore, cooked pasta retains less than 25% of the original content of DON in the grain.…”

Limited survey of deoxynivalenol occurrence in maize kernels and maize-products collected from Indonesian retail market

“…Martins and Martins (2002) found recoveries of DON in range of 85e98% in extract of spiked maize samples (100e500 mg DON/kg). In addition, Visconti, Haidukowski, Pascale, and Silvestris (2004) reported that IAC clean-up prior to HPLC-UV gave recoveries of DON ranging from 70 to 85% in spiked samples of wheat, spaghetti, bran, fine middling and semolina. Table 1 also reveals that RSDs of repeatability within one day are less than 16%.…”

Difference in Chemotype Composition of Fusarium graminearum Populations Isolated from Durum Wheat in Adjacent Areas Separated by the Apennines in Northern-Central Italy

“…It is also known as vomitoxin and it is responsible for hemorrhagic and anorexic syndromes, neurotoxic and immunotoxic effects in mammals (Visconti et al, 2004). DON contamination levels in food and feed were found to be much higher than those observed for NIV (Boutigny et al, 2011), being probably the most negligible toxin due to the small amount usually detected (Yazar and Omurtag, 2008), but with consistent levels in many Asian countries, New Zealand and Brazil (Placinta et al, 1999).…”