Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK; School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy.
Food Chem. 2020 Oct 15;327:127011. doi: 10.1016/j.foodchem.2020.127011. Epub 2020 May 11.
Wheat is one of the main dietary sources for mycotoxins that can cause adverse health effects in humans. Here we report results of a 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt), and farming system (organic vs conventional) on mycotoxin concentrations in UK and German wheat flour brands. Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of T-2/HT-2, DON and ZEA respectively, but concentrations of the three Fusarium mycotoxins assessed were ~10 times lower than the EC-maximum contamination levels (MCL). Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations above the MCL (3 µg/kg), but OTA levels were no affected by wheat species, farming system and flour type. Results suggest that both organic and conventional primary production methods and postharvest quality assurance systems are effective for maintaining Fusarium mycotoxins, but not OTA concentrations, below the MCL.
小麦是人类摄入真菌毒素的主要食物来源之一，可能会对健康造成不良影响。本研究报告了一项为期 3 年的调查结果，该调查比较了面粉类型（全麦与白面粉）、小麦品种（普通小麦与斯佩耳特小麦）和种植制度（有机与常规）对英国和德国小麦面粉品牌中真菌毒素浓度的影响。全麦、常规和有机面粉中 T-2/HT-2、DON 和 ZEA 的浓度分别高出 124%、31%和 9%，但评估的三种镰刀菌真菌毒素的浓度比欧盟最大污染水平（MCL）低约 10 倍。31%的面粉样品中黄曲霉毒素 A（OTA）的浓度高于 MCL（3μg/kg），但小麦品种、种植制度和面粉类型对 OTA 水平没有影响。结果表明，有机和常规的初级生产方法以及产后质量保证体系都能有效地将镰刀菌真菌毒素（但不是 OTA）浓度维持在 MCL 以下。
