Mycotoxins in oat flakes - changes during production and occurrence on the Czech market

Tomas Dropa, Zbynek Dzuman and Petra Jonatova
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Tomas Dropa: National Institute for Nuclear, Biological and Chemical (NBC) Protection, Milín, Czech Republic
Zbynek Dzuman: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Petra Jonatova: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2021, vol. 39, issue 2, 131-139

Abstract: Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13-75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final oat flakes was in the range of 65-100%. Furthermore, 20 commercially available oat flakes from the Czech market were analysed. We detected 16 mycotoxins, mainly trichothecenes and emerging enniatins with levels in the interval of 1-156 μg kg-1. With regard to the current EU legislation, two analysed oat flake products exceeded the maximum limit for ochratoxin A.

Keywords: fungal pathogens; cereal contamination; oat processing (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:247-2020-cjfs

DOI: 10.17221/247/2020-CJFS

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