Wheat safety in relation to presence and content of deoxynivalenol

HACCP (Hazard Analysis and Critical Control Point) is a concept which identifies, evaluates, and controls hazards, significant for food safety. It is applicable to the entire food chain, "from farm to table". Prevention of a food borne mycotoxin contamination of commodities is the most rational and cost-effective method for preventing adverse effects of fungal metabolites on human and animal health. Deoxynivalenol (DON) belongs to the group of mycotoxins produced by certain Fusarium species, which can damage several vital organs, or demonstrate immunotoxic effect, when ingested in small amounts for a longer period of time. Of particular concern is exposure of children to this mycotoxin through cereals, which are believed to lead to reduced weight gain and decreased liver weights. For that reason, we tried to present HACCP concept for preventing wheat contamination with deoxynivalenol. To be able to apply this system, hazards must be identified and risks assessed, and for that purpose a real picture of area (region) in which preventive measures shall be applied, need to be established. According to the results of the study conducted in the laboratory at our department, DON contaminated wheat samples in the region of Vojvodina accounted for 41,6% in 2004 and 2005, whereas amounts of deoxynivalenol ranged from 57 to 1840 μg/kg