Occurrence and fate of Fusarium mycotoxins during commercial processing of oats in the UK

Abstract

The commercial processing of oats is different from that of other cereals, such as wheat and maize. In northwest Europe, oats also appear to be more susceptible to contamination with HT-2 and T-2 toxins than other cereals. Mycotoxins, such as deoxynivanol and zearalenone, in cereals are already controlled by EU legislation. With regard to additional, impending legislation, this study examined HT-2 and T-2 toxins together with zearalenone, deoxynivalenol and other related toxins in a commercial oat mill and how the concentrations varied from raw oats to the final prepared oat flakes. Concentrations of each Fusarium mycotoxin fell by 90–95% during the process, with the major loss being a physical distribution occurring at the de-hulling stage. Initial studies of losses occurring at other stages, such as kilning or de-branning of prepared oat groats, suggest these to be small. The use of colour sorting after kilning showed higher concentrations of each mycotoxin in the discoloured groats. The feasibility of developing a predictive tool for the oat industry is examined.

Keywords:

• Oats
• deoxynivalenol
• HT-2 toxin
• T-2 toxin
• nivalenol
• milling
• co-products

Acknowledgements

These studies were funded by the UK Food Standards Agency, the UK DEFRA, Food Quality and Safety LINK Programme and the UK oat industry.