Retention of the fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles

Nowicki, T. W.; Gaba, D.; Dexter, J. E.; Matsuo, R. R.; Clear, R. M.

doi:10.1016/s0733-5210(88)80029-8

Cited by 70 publications

(70 citation statements)

References 23 publications

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“…Dn the other hand, the not significant difference between the fractions contamination is not in accordance with findings reported in the literature (Nowicki et al, 1988;Samar et al, 2003;Lancova et al, 2008). However, it should be noted that the samples analyzed in this study were independent, and there is no interrelationship between the whole grain and the different fractions.…”

Section: Resultscontrasting

confidence: 55%

“…Wheat flour was the fraction showing the lower prevalence, while wheat grain and bran presented the highest prevalence of DDN. A study by Nowicki et al (1988) showed that the distribution of DDN in ground wheat grain fractions is influenced by the degree of fungal penetration into the grain endosperm, and this susceptibility is dependent on plant variety. Those authors found that when penetration was low, higher levels of infection and DDN were found in the grain surface and, consequently, low concentrations of DDN were recovered in the flour.…”

Section: Discussionmentioning

confidence: 99%

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Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight

Machado

Mallmann

et al. 2017

Food Sci. Technol

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Fusarium head blight is an important disease occurring in wheat, caused mainly by the fungus Fusarium graminearum. In addition to direct damage to crops, reduced quality and yield losses, the infected grains can accumulate mycotoxins (toxic metabolites originating from prior fungal growth), especially deoxynivalenol (DDN). Wheat crops harvested in 2014/2015 in southern Brazil were affected by high levels of Fusarium head blight. In this context, the aim of this study was evaluate the mycotoxicological quality of Brazilian wheat grains and wheat products (wheat flour and wheat bran for DDN. DDN contamination was evaluated in 1,504 wheat and wheat product samples produced in Brazil during 2014. It was determined by high performance liquid chromatograph fitted to a mass spectrometer (LC-MS / MS). The results showed that 1,000 (66.5%) out of the total samples tested were positive for DDN. The mean level of sample contamination was 1047 µg.kg -1 , but only 242 samples (16.1%) had contamination levels above the maximum permissible levels (MPL) -the maximum content allowed by current Brazilian regulation. As of 2017, MPL will be stricter. Thus, research should be conducted on DDN contamination of wheat and wheat products, since wheat is a raw material widely used in the food industry, and DDN can cause serious harm to public health.Keywords: Fusarium; mycotoxins; fungal diseases; scab; fusarium head blight.Practical Application: The paper presents an overview of deoxynivalenol contamination in wheat and wheat products affected by Fusarium head blight. Contamination is compared with the maximum permissible limits set by current law in Brazil in order to warn consumers about the levels of this contaminant found in the study samples.

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Section: Resultscontrasting

confidence: 55%

Section: Discussionmentioning

confidence: 99%

Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight

Machado

Mallmann

et al. 2017

Food Sci. Technol

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“…Nowicki et al 13) have also investigated the effects of processing and cooking on the DON level in noodles prepared from naturally contaminated Canadian Western Red Spring wheat flour. Although the protein concentration was unknown, they have shown that the reduction in level of DON by the chemical analytical method was 40% in Japanese-style noodles after boiling.…”

mentioning

confidence: 99%

Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

Sugita-Konishi¹,

Park

Kobayashi‐Hattori³

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Nowicki et al (132) reported that scouring was effective in reducing the level of DON by 22% because the toxin was unevenly distributed on the surface of grains; Fusarium was also removed from the surface of grains. According to Abbas et al (133) the preparation cleaning step in the milling process reduced the concentration of DON by 6-19% in infected wheat grains, with cleaning efficiency depending on the initial condition of the grain and the extent of the contamination (Table 3).…”

Section: Effect Of Processing On Don Content In Wheat and Other Grainsmentioning

confidence: 99%

DON Occurrence in Grains: A North American Perspective

Bianchini

Horsley

Jack³

et al. 2015

Cereal Foods World

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In agricultural commodities, the occurrence of deoxynivalenol (DON) has been reported all over the world, with levels varying among grain types and years of production. The grain supply chain, including growers, buyers, and end users, have effectively managed DON with strategies to control this issue systematically. The safety of consumers is ensured through use of these management strategies. This is observed in this review of the North American systems. This article describes the occurrence and management of DON in North America, which is accomplished by 1) a review of the toxicological effects of DON; 2) a review of publically available data and introduction of new information regarding the occurrence of DON in wheat, maize, and barley in North America, including variability due to growing regions, grain varieties, and year of production; 3) an overview of industry practices to reduce DON contamination from field through milling when necessary; 4) a review of how all in the value chain, including growers, buyers, and end users, have effectively managed DON for more than 20 years; 5) a description of current maximum limits associated with DON; and 6) the economic impact of any potential changes in international regulations.

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Retention of the fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles

Cited by 70 publications

References 23 publications

Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight

Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight

Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

DON Occurrence in Grains: A North American Perspective

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