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By WHO Technical Report Series #906
Fifty-sixth file of the Joint FAO/WHO Committee on foodstuff ingredients This file provides the conclusions os a Joint FAO/WHO specialist Committee converned to evaluate the hazards linked to the intake of meals infected with particular mycotoxins. the 1st a part of the document includes a basic dialogue of the foundations for comparing mycotoxins in meals, together with these bearing on analytical tools, sampling, info on meals intake and nutritional consumption, and prevention and regulate. the second one half offers a precis of the Committee's reviews of toxicological information on particular mycotoxins, together with aflatoxin M1, fumonisins B1, B2 and B3, ochratoxin A, deoxynivaleno 1, and T-2 and HT-2 pollutants.
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Example text
Milling is a physical process: the ochratoxin A removed from the grain during the production of white flour remains in the bran and other fractions, some of which may be used in foods. 3 h in wet wheat and after 12 h in dry wheat. The processes involved in the manufacture of breakfast cereals and biscuits resulted in substantial reductions in ochratoxin A content, but little or no reduction was found during the manufacture of egg noodles and pasta. Decaffeination of coffee reduced the ochratoxin A concentration by about 90%.
4 mg/kg of body weight per day in the Middle Eastern diet. The major source of intake in three of the five regional diets (European-type, Latin American and Middle Eastern) was wheat (64–88% of total intake), whereas the sources in the other two regional diets were more varied (wheat, rice and maize in the African diet and wheat and rice in the Far Eastern diet). These estimates of average intake were based on the assumption that consumers choose foods randomly with respect to the distribution of contaminant concentrations and will, therefore, over time, have an intake that approximates to the mean of that distribution.
Surveys have shown that deoxynivalenol occurs predominantly in grains such as wheat, barley, oats, rye and maize and less often in rice, sorghum and triticale. The occurrence of deoxynivalenol is associated primarily with Fusarium graminearum (Gibberella zeae) and F. culmorum, both of which are important plant pathogens, causing Fusarium head blight in wheat and Gibberella ear rot in maize. A direct relationship between the incidence of Fusarium head blight and contamination of wheat with deoxynivalenol has been established.