RESEARCH PAPER
Presence of mycotoxins in cereal preparations on the market in Silesia Province from 2013 to 2015
 
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1
Zakład Medycyny Społecznej i Profilaktyki, Wydział Zdrowia Publicznego w Bytomiu, Śląski Uniwersytet Medyczny. Kierownik Zakładu: dr hab. n. med. R. Złotkowska
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Instytut Medycyny Pracy i Zdrowia Środowiskowego w Sosnowcu. Dyrektor: prof. dr hab. n. med. D. Szurlej
CORRESPONDING AUTHOR
Beata Dobosz   

Zakład Medycyny Społecznej i Profilaktyki Wydział Zdrowia Publicznego w Bytomiu Śląski Uniwersytet Medyczny tel. 503 093 472
 
Med Srod. 2017;20(1):34–40
 
KEYWORDS
ABSTRACT
Introduction:
Mycotoxins are found in many food products. They contaminate, among other things, cereals and cereal preparations, including flour. The aim of the study was to determine the levels of mycotoxins sach as.: ochratoxin A, deoxynivalenol, zearalenone, fumonisin in flours that are traded in the Province Silesia.

Material and Methods:
Tests on the presence of mycotoxins are conducted on a regular basis throughout Poland, according to strictly defined rules and based on EU regulations. Material of research consisted of 100 samples of different kinds of flour, taken from trade in the Province Silesia.Level of mycotoxins (ochratoxin A, deoxynivalenol, zearalenone, fumonisins B1, B2) determined by HPLC with immunoaffinity column clean-up method according to ISO/IEC17025 standard.

Results:
Wheat flour is contamination mainly by deoxynivalenol, the concentration of which repeatedly exceeds the admissible level, reaching 876 μg/kg. The most contaminated with mycotoxins is corn flour, which contains, apart from deoxynivalenol at the value of 876 μg/kg, also ochratoxin A (5,5 μg/kg) and fumonisins B1 and B2 (6342 μg/kg).

Conclusions:
The flour tests conducted in Silesia Province indicate the presence of mycotoxins in this product, however the values for ochratoxin A, deoxynivalenol, zearalenone and fumonisin are to a very large extent below the limit of quantification.

 
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