Main content area

Deoxynivalenol screening in wheat‐derived products in Gran Asunción, Paraguay

Arrúa Alvarenga, Andrea Alejandra, Moura Mendes Arrua, Juliana, Cazal Martínez, Cinthia Carolina, Arrúa Alvarenga, Pablo David, Fernández Ríos, Danilo, Pérez Estigarribia, Pastor Enmanuel, Kohli, Man Mohan
Journal of food safety 2019 v.39 no.1 pp. e12580
Fusarium graminearum, bran, crackers, crop production, deoxynivalenol, developing countries, food safety, fungi, gastrointestinal system, grain quality, immune system, laws and regulations, monoclonal antibodies, pathogens, screening, secondary metabolites, toxicity, wheat, whole grain flour, whole wheat bread, Paraguay
Fusarium graminearum is one of the most important pathogens affecting wheat production in Paraguay. This fungus decreases yield and grain quality; the most important consequence is the production of mycotoxins from the trichothecene group, secondary metabolites toxic to humans and other animals. The toxin reported in Paraguay is deoxynivalenol, which has effects on the gastrointestinal tract and immune system. To determine the presence of deoxynivalenol in flour and baked goods, samples of wholemeal flour and white flour, white and wholemeal bread, and bran crackers were carried out in the Gran Asunción Area. The presence of deoxynivalenol was determined by monoclonal antibodies through the use of quantitative test strips. The results were variable and below those established by international standards. PRACTICAL APPLICATIONS: In the developing countries, the control of the quality and safety of food is practically nonexistent. In Paraguay, there is no legislation on the maximum levels of deoxynivalenol in wheat and derivatives. As this cereal and its derivative products are highly susceptible to contamination by Fusarium and its mycotoxins, it is a priority to initiate controls and establish bases for legislation on maximum acceptable limits in these products. Also highlight the need at country level of the application of high efficiency and sensitive techniques for quantification mycotoxins in food.