491
Views
62
CrossRef citations to date
0
Altmetric
Original Articles

Deoxynivalenol and other Fusarium mycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions

, , &
Pages 1191-1198 | Received 09 Dec 2008, Accepted 22 Mar 2009, Published online: 20 Aug 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (10)

Yuliia Kochiieru, Audrone Mankeviciene & Jurgita Ceseviciene. (2022) The effect of technological processes on contamination with B-class trichothecenes and quality of spring wheat products from grain harvested at different times. Food Additives & Contaminants: Part A 39:4, pages 788-802.
Read now
Henning Sören Kuchenbuch, Stefanie Becker, Mareike Schulz, Benedikt Cramer & Hans-Ulrich Humpf. (2018) Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roasting. Food Additives & Contaminants: Part A 35:11, pages 2158-2167.
Read now
Maria Papageorgiou, Liz Wells, Courtney Williams, Kay L.M. White, Barbara De Santis, Yunru Liu, Francesca Debegnach, Brunella Miano, Giorgio Moretti, Stephanie Greetham, Carlo Brera, Stephen L. Atkin, Laura J. Hardie & Thozhukat Sathyapalan. (2018) Occurrence of deoxynivalenol in an elderly cohort in the UK: a biomonitoring approach. Food Additives & Contaminants: Part A 35:10, pages 2032-2044.
Read now
Dafeng Jiang, Jindong Chen, Fenghua Li, Wei Li, Lianlong Yu, Fengjia Zheng & Xiaolin Wang. (2018) Deoxynivalenol and its acetyl derivatives in bread and biscuits in Shandong province of China. Food Additives & Contaminants: Part B 11:1, pages 43-48.
Read now
Adriana Palma de Almeida, Leda Conceição Antonia Lamardo, Luzia Shundo, Simone Alves da Silva, Sandra Aparecida Navas, Janete Alaburda, Valter Ruvieri & Myrna Sabino. (2016) Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil. Food Additives & Contaminants: Part B 9:4, pages 251-255.
Read now
Jeannie Gilbert & Steve Haber. (2013) Overview of some recent research developments in fusarium head blight of wheat. Canadian Journal of Plant Pathology 35:2, pages 149-174.
Read now
Elisabetta De Angelis, Linda Monaci, Michelangelo Pascale & Angelo Visconti. (2013) Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by high-performance liquid chromatography high-resolution mass spectrometry. Food Additives & Contaminants: Part A 30:2, pages 345-355.
Read now
S.G. Edwards, E.T. Dickin, S. MacDonald, D. Buttler, C.M. Hazel, S. Patel & K.A. Scudamore. (2011) Distribution of Fusarium mycotoxins in UK wheat mill fractions. Food Additives & Contaminants: Part A 28:12, pages 1694-1704.
Read now
Á. Ambrus, M. Szeitznė-Szabó, A. Zentai, J. Sali & I.J. Szabó. (2011) Exposure of consumers to deoxynivalenol from consumption of white bread in Hungary. Food Additives & Contaminants: Part A 28:2, pages 209-217.
Read now
E. Bergamini, D. Catellani, C. Dall’asta, G. Galaverna, A. Dossena, R. Marchelli & M. Suman. (2010) Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology. Food Additives & Contaminants: Part A 27:5, pages 677-687.
Read now

Articles from other publishers (52)

M. Piotrowska, A. Nowak & A. Koziróg. 2024. Sourdough Microbiota and Starter Cultures for Industry. Sourdough Microbiota and Starter Cultures for Industry 395 423 .
Carlo Brera, Caterina De Santis, Stefania Marzona, Emanuela Gregori, Sabrina Santa Prisco, Maurizio Monti, Gabriele Chilosi & Anna Pantanali. (2023) Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour. Toxins 15:10, pages 615.
Crossref
Franz Pfleger & Christine Schwake-Anduschus. (2023) Relevance of Zearalenone and its modified forms in bakery products. Mycotoxin Research 39:3, pages 153-163.
Crossref
Verônica Simões de Borba, Andressa Cunha Lemos, Maristela Barnes Rodrigues Cerqueira & Eliana Badiale–Furlong. (2023) Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural. Food Research International 169, pages 112863.
Crossref
Verônica Simões de Borba, Andressa Cunha Lemos, Marcy Heli Paiva Rodrigues, Maristela Barnes Rodrigues Cerqueira & Eliana Badiale-Furlong. (2023) Type B trichothecenes in cakes and their interaction with matrix components. Food Control 149, pages 109692.
Crossref
Amin Mousavi Khaneghah, Parisa Mostashari, Carlos A.F. Oliveira, Fernanda M. Vanin, Saber Amiri & Anderson S. Sant'Ana. (2023) Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production. Journal of Food Composition and Analysis 115, pages 104950.
Crossref
Shoaib Rashid Saleem, Jana Levison & Zainab Haroon. 2023. Precision Agriculture. Precision Agriculture 211 229 .
Shallu Samyal & Anjali Sharma. 2023. Fungal Resources for Sustainable Economy. Fungal Resources for Sustainable Economy 479 508 .
Hassan Yazdanpanah, Farzad Kobarfard, Christina Tsitsimpikou, Samira Eslamizad, Maryam Alehashem & Aristides Tsatsakis. (2022) Health risk assessment of process-related contaminants in bread. Food and Chemical Toxicology 170, pages 113482.
Crossref
Huilin Yu, Junhui Zhang, Yixuan Chen & Jiajin Zhu. (2022) Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing. Journal of Fungi 8:9, pages 976.
Crossref
Razieh Noroozi, Farzad Kobarfard, Mansour Rezaei, Seyed Abdulmajid Ayatollahi, Giti Paimard, Samira Eslamizad, Fatemeh Razmjoo & Ehsan Sadeghi. (2022) Occurrence and exposure assessment of aflatoxin B1 in Iranian breads and wheat-based products considering effects of traditional processing. Food Control 138, pages 108985.
Crossref
Yvette Hoffmans, Sara Schaarschmidt, Carsten Fauhl-Hassek & H.J. van der Fels-Klerx. (2022) Factors during Production of Cereal-Derived Feed That Influence Mycotoxin Contents. Toxins 14:5, pages 301.
Crossref
Izabela Podgórska-Kryszczuk, Ewa Solarska & Monika Kordowska-Wiater. (2022) Biological Control of Fusarium culmorum, Fusarium graminearum and Fusarium poae by Antagonistic Yeasts. Pathogens 11:1, pages 86.
Crossref
Valentina Scarpino, Francesca Vanara, Michael Sulyok, Rudolf Krska & Massimo Blandino. (2021) Fate of regulated, masked, emerging mycotoxins and secondary fungal metabolites during different large-scale maize dry-milling processes. Food Research International 140, pages 109861.
Crossref
David M. Cárdenas, Antonio Cala, Francisco J. R. Mejías, Jesús G. Zorrilla & Francisco A. Macías. 2021. Handbook of Dietary Phytochemicals. Handbook of Dietary Phytochemicals 543 605 .
Bin Tan, Na-Na Wu & Xiao-Tong Zhai. (2020) Solutions for whole grain food development. Nutrition Reviews 78:Supplement_1, pages 61-68.
Crossref
Hongyan Guo, Jian Ji, Jia‐sheng Wang & Xiulan Sun. (2020) Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 895-926.
Crossref
O.V. Kaminska, T.V. Marchenko, N.Y. Pilkevich, O.N. Kuprich & L.V. Shevchenko. (2020) Aflatoxin contamination of peanuts and their products. Bulletin "Veterinary biotechnology" 36, pages 76-85.
Crossref
David M. Cárdenas, Antonio Cala, Francisco J. R. Mejías, Jesús G. Zorrilla & Francisco A. Macías. 2019. Handbook of Dietary Phytochemicals. Handbook of Dietary Phytochemicals 1 63 .
Amin Mousavi Khaneghah, Mohammad Hassan Kamani, Yadolah Fakhri, Carolina Fernanda Sengling Cebin Coppa, Carlos Augusto Fernandes de Oliveira & Anderson S. Sant'Ana. (2019) Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis. Food Chemistry 294, pages 587-596.
Crossref
Bianca Gonçalves MEDINA, André Victor SARTORI, Maria Heloísa Paulino de MORAES, Maria Helena Wohlers Morelli CARDOSO & Silvana do Couto JACOB. (2019) Validation and application of an analytical method for the determination of mycotoxins in crackers by UPLC-MS/MS. Food Science and Technology 39:3, pages 583-591.
Crossref
David Stadler, Francesca Lambertini, Lydia Woelflingseder, Heidi Schwartz-Zimmermann, Doris Marko, Michele Suman, Franz Berthiller & Rudolf Krska. (2019) The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking. Toxins 11:6, pages 317.
Crossref
Keng-Wen Lien, Xin Wang, Min-Hsiung Pan & Min-Pei Ling. (2019) Assessing Aflatoxin Exposure Risk from Peanuts and Peanut Products Imported to Taiwan. Toxins 11:2, pages 80.
Crossref
H. S. Kuchenbuch, M. Schulz, S. Becker, B. Cramer & H.-U. Humpf. 2019. Food-Borne Toxicants: Formation, Analysis, and Toxicology. Food-Borne Toxicants: Formation, Analysis, and Toxicology 109 122 .
Amin Mousavi Khaneghah, Yadolah Fakhri & Anderson S. Sant'Ana. (2018) Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis. Food Chemistry 268, pages 611-624.
Crossref
Cynthia Adaku Chilaka, Marthe De Boevre, Olusegun Oladimeji Atanda & Sarah De Saeger. (2018) Stability of fumonisin B1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices. Mycotoxin Research 34:4, pages 229-239.
Crossref
Ensyeh Rahimi, Ehsan Sadeghi, Somayeh Bohlouli & Farahnaz Karami. (2018) Fates of deoxynivalenol and deoxynivalenol-3-glucoside from wheat flour to Iranian traditional breads. Food Control 91, pages 339-343.
Crossref
Casiane Salete Tibola, Martha Zavariz de Miranda, Flávia Fernandes Paiva, José Mauricio Cunha Fernandes, Eliana Maria Guarienti & Marcio Nicolau. (2018) Effect of breadmaking process on mycotoxin content in white and whole wheat breads. Cereal Chemistry 95:5, pages 660-665.
Crossref
Amin Mousavi Khaneghah, Yadolah Fakhri, Susan Raeisi, Bahram Armoon & Anderson S. Sant'Ana. (2018) Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis. Food and Chemical Toxicology 118, pages 830-848.
Crossref
Simon G. Edwards, Lalit L. Kharbikar, Edward T. Dickin, Susan MacDonald & Keith A. Scudamore. (2018) Impact of pre-harvest rainfall on the distribution of fusarium mycotoxins in wheat mill fractions. Food Control 89, pages 150-156.
Crossref
Sara Schaarschmidt & Carsten Fauhl‐Hassek. (2018) The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Comprehensive Reviews in Food Science and Food Safety 17:3, pages 556-593.
Crossref
Amin Mousavi Khaneghah, Ligia M. Martins, Aline M. von Hertwig, Rachel Bertoldo & Anderson S. Sant’Ana. (2018) Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review. Trends in Food Science & Technology 71, pages 13-24.
Crossref
Helle Katrine Knutsen, Jan Alexander, Lars Barregård, Margherita Bignami, Beat Brüschweiler, Sandra Ceccatelli, Bruce Cottrill, Michael Dinovi, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Carlo Stefano Nebbia, Isabelle P Oswald, Annette Petersen, Martin Rose, Alain‐Claude Roudot, Tanja Schwerdtle, Christiane Vleminckx, Günter Vollmer, Heather Wallace, Sarah De Saeger, Gunnar Sundstøl Eriksen, Peter Farmer, Jean‐Marc Fremy, Yun Yun Gong, Karsten Meyer, Hanspeter Naegeli, Dominique Parent‐Massin, Ivonne Rietjens, Hans van Egmond, Andrea Altieri, Mari Eskola, Petra Gergelova, Luisa Ramos Bordajandi, Bistra Benkova, Barbara Dörr, Athanasios Gkrillas, Nicklas Gustavsson, Mathijs van Manen & Lutz Edler. (2017) Risks to human and animal health related to the presence of deoxynivalenol and its acetylated and modified forms in food and feed. EFSA Journal 15:9.
Crossref
Cynthia Chilaka, Marthe De Boevre, Olusegun Atanda & Sarah De Saeger. (2017) The Status of Fusarium Mycotoxins in Sub-Saharan Africa: A Review of Emerging Trends and Post-Harvest Mitigation Strategies towards Food Control. Toxins 9:1, pages 19.
Crossref
Marcus Schmidt, Stefan Horstmann, Lorenzo De Colli, Martin Danaher, Karl Speer, Emanuele Zannini & Elke K. Arendt. (2016) Impact of fungal contamination of wheat on grain quality criteria. Journal of Cereal Science 69, pages 95-103.
Crossref
Emilli Keller Bol, Letícia Araujo, Flávio Fonseca Veras & Juliane Elisa Welke. (2016) Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing. Food and Chemical Toxicology 89, pages 85-91.
Crossref
Silvia Generotti, Martina Cirlini, Alexandra Malachova, Michael Sulyok, Franz Berthiller, Chiara Dall'Asta & Michele Suman. (2015) Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making Technology. Toxins 7:8, pages 2773-2790.
Crossref
Carlo Brera, Barbara de Santis, Francesca Debegnach, Brunella Miano, Giorgio Moretti, Antonio Lanzone, Gelsomina Del Sordo, Danilo Buonsenso, Antonio Chiaretti, Laura Hardie, Kay White, Anne Lise Brantsæter, Helle Knutsen, Gunnar Sundstøl Eriksen, Morten Sandvik, Liz Wells, Stephanie Allenf & Thozhukat Sathyapalanf. (2015) Experimental study of deoxynivalenol biomarkers in urine. EFSA Supporting Publications 12:6.
Crossref
Taiana Denardi de Souza, Sergiane Souza Caldas, Ednei Gilberto Primel & Eliana Badiale Furlong. (2015) Exposure to deoxynivalenol, Ht-2 and T-2 toxins by consumption of wheat-based product in southern Brazil. Food Control 50, pages 789-793.
Crossref
. (2014) Scientific Opinion on the risks to human and animal health related to the presence of beauvericin and enniatins in food and feed. EFSA Journal 12:8.
Crossref
A. Vidal, S. Marín, H. Morales, A.J. Ramos & V. Sanchis. (2014) The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content. Food and Chemical Toxicology 68, pages 53-60.
Crossref
V.L. Pereira, J.O. Fernandes & S.C. Cunha. (2014) Mycotoxins in cereals and related foodstuffs: A review on occurrence and recent methods of analysis. Trends in Food Science & Technology 36:2, pages 96-136.
Crossref
Isabel Giménez, Jesús Blesa, Marta Herrera & Agustín Ariño. (2014) Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread. Toxins 6:1, pages 394-401.
Crossref
Lubinda Mbundi, Hector Gallar-Ayala, Mohammad Rizwan Khan, Jonathan L. Barber, Sara Losada & Rosa Busquets. 2014. 35 105 .
Massimo Blandino, Valentina Sovrani, Federico Marinaccio, Amedeo Reyneri, Luca Rolle, Simone Giacosa, Monica Locatelli, Matteo Bordiga, Fabiano Travaglia, Jean Daniel Coïsson & Marco Arlorio. (2013) Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry 141:3, pages 2549-2557.
Crossref
Carlo Brera, Valentina Bertazzoni, Francesca Debegnach, Emanuela Gregori, Elisabetta Prantera & Barbara De Santis. (2013) Exposure Assessment for Italian Population Groups to Deoxynivalenol Deriving from Pasta Consumption. Toxins 5:12, pages 2293-2309.
Crossref
. (2013) Scientific Opinion on risks for animal and public health related to the presence of nivalenol in food and feed. EFSA Journal 11:6, pages 3262.
Crossref
Véronique Sirot, Jean-Marc Fremy & Jean-Charles Leblanc. (2013) Dietary exposure to mycotoxins and health risk assessment in the second French total diet study. Food and Chemical Toxicology 52, pages 1-11.
Crossref
Martin WeidenbörnerMartin Weidenbörner. 2013. Mycotoxins in Foodstuffs. Mycotoxins in Foodstuffs 1 546 .
M. Suman, A. Manzitti & D. Catellani. (2012) A design of experiments approach to studying deoxynivalenol and deoxynivalenol-3-glucoside evolution throughout industrial production of wholegrain crackers exploiting LC-MS/MS techniques. World Mycotoxin Journal 5:3, pages 241-249.
Crossref
Alexandra Malachova, Zbynek Dzuman, Zdenka Veprikova, Marta Vaclavikova, Milena Zachariasova & Jana Hajslova. (2011) Deoxynivalenol, Deoxynivalenol-3-glucoside, and Enniatins: The Major Mycotoxins Found in Cereal-Based Products on the Czech Market. Journal of Agricultural and Food Chemistry 59:24, pages 12990-12997.
Crossref
Eren Numanoglu, Umran Uygun, Hamit Koksel & Michele Solfrizzo. (2010) Stability of Fusarium toxins during traditional Turkish maize bread production. Quality Assurance and Safety of Crops & Foods 2:2, pages 84-92.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.