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Fumonisin occurrence in wheat-based products from Argentina
Eugenia Cendoya1,2, Maria J Nichea1,2, María P Monge3,2
1a Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Fco-Qcas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto, Córdoba , Argentina.
Food Additives & Contaminants. Part B, Surveillance
|October 4, 2018
Summary
Fumonisins, a type of mycotoxin, were found in 74% of wheat-based products in Argentina. While prevalent, fumonisin levels were below international safety limits.
Area of Science:
- Food Science
- Mycotoxicology
- Food Safety
Background:
- Wheat is a staple cereal in Argentina, consumed widely by the population.
- Fumonisins, a group of mycotoxins, are known contaminants of cereal grains and products globally.
- Previous reports indicate fumonisin occurrence in wheat-based foods worldwide.
Purpose of the Study:
- To assess the contamination levels of fumonisins in various wheat-based products available in Argentina.
- To determine the prevalence and concentration of fumonisins (FB1 and FB2) in commercially available wheat products.
Main Methods:
- A survey was conducted on 91 wheat-based products (white wheat flour, bakery flour, whole-wheat flour) from retail stores in Rio Cuarto, Argentina.
- High-Performance Liquid Chromatography coupled with Tandem Mass Spectrometry (HPLC-MS/MS) was employed for fumonisin detection and quantification.
Main Results:
- Fumonisins were detected in 67 out of 91 (74%) analyzed samples.
- Quantifiable fumonisin (FB1 + FB2) levels ranged from 0.05 ng/g to 18.9 ng/g.
- Fumonisin B2 was often found at higher concentrations than Fumonisin B1, despite B1 being more prevalent.
Conclusions:
- Wheat-based products in Argentina exhibit a high prevalence of fumonisin contamination.
- Detected fumonisin concentrations are significantly lower than the regulatory limits set by the EU and USA for maize and maize-derived products.
- Further monitoring is recommended, but current levels suggest low risk for consumers based on established limits.
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