Deoxynivalenol contents in foodstuffs of organical and conventional production.

Publikations-Art

Zeitschriftenbeitrag

Autoren

Schollenberger, M., H.-M. Müller, W. Drochner

Erscheinungsjahr

2003

Veröffentlicht in

Mycotoxin Research

Band/Volume

19/1

Seite (von - bis)

39-42

Schlagworte

Deoxynivalenol, food, Foodstuff, Fusarium toxins, Trichothecenes

Samples of wheat flour, bread, noodles, rice, corn and corn based foods as well as oats and oats based foods of conventional and organical production were analysed for trichothecene toxins. In wheat flour, bread and noodles the median deoxynivalenol (DON) contents were lower in ecological than in conventional products with significant differences for wheat flour and bread. To estimate toxin uptake of the consumer a corrected mean of DON concentration was calculated, which was lower in wheat flour and bread for ecological than for conventional products. In noodles the corrected mean of organical products was higher than that of conventional ones.