Natural co-occurrence of deoxynivalenol and fumonisins B1and B2in Italian marketed foodstuffs

Abstract

A survey was performed to obtain the frequency and levels of contamination by deoxynivalenol (DON) and fumonisins B₁ and B₂ (FB1, FB2) mycotoxins in Italian marketed foods. Of 202 samples investigated, including raw materials and processed cereal foods (bread, pasta, breakfast cereals, biscuits, baby and infant foods), 84% were contaminated with DON at levels from 0.007 to 0.930 µg g⁻¹ (median 0.065 µg g⁻¹); 26% contained FB1 ranging from 0.010 to 2.870 µg g⁻¹ (0.070 µg g⁻¹); 35% contained FB2 at 0.010–0.790 µg g⁻¹ (0.080 µg g⁻¹). The highest levels of DON and FB1 were detected in raw cereals and wholemeal flours. The highest levels of FB2 were detected in durum wheat pasta. A widespread DON contamination was found in baby and infant foods at levels varying from 0.007 to 0.166 µg g⁻¹.