Category Archives: Ochratoxin

The main safety issue of cereal grains is mycotoxin contamination. There is no published information about mycotoxin contamination of organic wheat in the United States. This study quantified the contents of deoxynivalenol (DON) and ochratoxin A (OTA), two frequently occurring mycotoxins, in organic wheat samples collected from six counties in North Carolina by enzyme‐linked immunosorbent assay (ELISA) and high‐performance liquid chromatography (HPLC). By ELISA, all samples were DON and OTA positive, and the DON contents in the flour and bran samples were 0.7–2.35 ppm and 5–8 ppm, respectively, while OTA in the flour and bran samples were 9.54–25.55 ppb and 21.67–32.55 ppb, respectively. By HPLC, the DON detected in flour and bran were 0.24–0.47 ppm and 0.35–0.83 ppm, respectively; all flour samples were OTA negative, but 5 out of 6 bran samples were OTA positive (0.48–1.28 ppb). More studies with larger sample number are needed to obtain representative results.

Practical applications

This study provides preliminary results about the DON and OTA in organic wheat grains. The results indicate that the organic wheat produced in North Carolina during 2018 season were contaminated by DON and OTA to various degrees. However, the concentrations of these two mycotoxins determined by ELISA were significantly higher than those determined by HPLC. Therefore, to avoid overestimation or underestimation, it is important for researchers and regulatory agencies to conduct multi‐lab studies to develop and standardize analytical methods and detailed procedures for accurate DON and OTA quantification. Regardless of analytical methods, all bran samples showed higher DON and OTA concentrations than flour samples. Thus, when using organic wheat bran or whole wheat as food or feed ingredients, the level of bran inclusion should be controlled to protect consumers and animals from mycotoxicosis.

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Posted in deoxynivalenol, DON, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Ochratoxin, Uncategorized

RASFF Alerts -Ochratoxin A- Buckflour – Raisins – Spelt Flour

Posted on December 13, 2019 by KSW | Leave a comment

RASFF – ochratoxin A (5.6 µg/kg – ppb) in buckflour from Poland in Poland

RASFF – ochratoxin A (21.5 µg/kg – ppb) in raisins from Uzbekistan, via Hungary in Latvia

RASFF – ochratoxin A (30 µg/kg – ppb) in raisins from China in Denmark

RASFF – ochratoxin A (7.1 µg/kg – ppb) in spelt flour from Belgium, manufactured in Germany in Luxembourg

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Toxin, Uncategorized

Information -Extreme Weather Leads to Silage Mycotoxin Concerns

Posted on December 12, 2019 by KSW | Leave a comment

Hoosier Ag Today

Given the extreme weather in 2019, producers and users of silage should carefully watch for molds and mycotoxins.

In a company news release, Alltech says extreme weather conditions and moisture levels can reduce yields and induce plant stress, and they can also lead to future issues for the crop, including mycotoxins and molds.

Mycotoxins are a concern for livestock producers, as they influence feed quality and animal safety. Samples of the 2019 corn silage from across the U.S. submitted to the Alltech mycotoxin analytical services laboratory include high levels of mycotoxins.

The samples have included an average of 7.13 mycotoxins, with a range of two to 14 mycotoxins per sample.

Dr. Max Hawkins, nutritionist with the Alltech Mycotoxin Management team, says, “These levels of mycotoxins found in the 2019 crop are significantly higher than the average values.”