Schaarschmidt Sara, Fauhl-Hassek Carsten
Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany.
Compr Rev Food Sci Food Saf. 2018 May;17(3):556-593. doi: 10.1111/1541-4337.12338. Epub 2018 Mar 14.
Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, mono-acetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.
霉菌毒素是包括小麦在内的谷物中潜在的健康威胁。在欧盟（EU），对谷物原料和最终食品规定了霉菌毒素的最大限量。对于小麦及小麦制品，欧盟的最大限量适用于脱氧雪腐镰刀菌烯醇（DON）、玉米赤霉烯酮、黄曲霉毒素和赭曲霉毒素A。本综述基于文献中发表的相关科学研究，全面概述了不同的霉菌毒素及其法定限量，以及从小麦原料到高度加工的最终产品的加工过程如何影响这些污染物。讨论了符合欧盟最大限量的可能性。在欧盟对小麦制品中规定的四种霉菌毒素中，关于DON的数据最多，而黄曲霉毒素在小麦加工过程中很少被研究。此外，还概述了欧盟法律未规定的霉菌毒素——包括修饰型和新出现的霉菌毒素——的加工影响数据，这些霉菌毒素包括DON衍生物（DON - 3 - 葡萄糖苷、单乙酰 - DONs、去甲DONs、脱氧DON）、雪腐镰刀菌烯醇、T - 2和HT - 2毒素、恩镰孢菌素、白僵菌素、串珠镰刀菌素和伏马菌素。本综述涉及的加工步骤包括初级加工（预磨和研磨操作）和二级加工程序（如发酵和热处理）。特别关注烘焙食品的生产，并估算了小麦面包生产中DON的加工因子。对于由胚乳制成的小麦磨粉产品和白面包，采用良好操作规范时似乎大多能够符合法律要求。对于全麦产品、富含麸皮的产品或高谷物低水分烘焙产品，这似乎具有挑战性，需要改进技术和/或选择优质原料。
