Detection of Deoxynivalenol Contamination in Wheat Products in Thailand

• Published in: Journal of food protection Vol. 71; no. 9; pp. 1931 - 1933
• Main Authors: Poapolathep, Amnart, Poapolathep, Saranya, Klangkaew, Narumol, Sugita-Konishi, Yoshiko, Kumagai, Susumu
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association for Food Protection 01.09.2008
• Subjects: Biological and medical sciences; breads; Cereal and baking product industries; Chromatography, High Pressure Liquid - methods; Consumer Product Safety; deoxynivalenol; food contamination; Food Contamination - analysis; food grains; Food industries; food intoxication; Food Microbiology; Food toxicology; Fundamental and applied biological sciences. Psychology; Fusarium - metabolism; General aspects; Humans; maximum residue limits; Methods of analysis, processing and quality control, regulation, standards; microbial detection; molds (fungi); Mycotoxins - analysis; pasta; plant pathogenic fungi; quantitative analysis; Risk Assessment; secondary metabolites; Sensitivity and Specificity; Thailand; toxic substances; toxigenic strains; Trichothecenes - analysis; Trichothecenes - isolation & purification; Triticum - chemistry; wheat flour; wheat products; Thailand; Asia; Toxin; Analysis method; Cereal product; Mycotoxin; Vomitoxin; Control method; Detection; Contamination
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x-71.9.1931

A total of ninety samples in three kinds of wheat products (30 noodle, 30 bread, and 30 cereal samples) were collected from the supermarkets in Bangkok, Thailand, from February to April 2007. The occurrence of deoxynivalenol (DON) contamination in wheat products was investigated using high-performance liquid chromatography equipped with a UV light detector. The extraction method was performed using a multifunctional cleanup column. The limit of quantification was 0.10 μg x g-1 from the range obtained in a linear calibration. The survey found almost 94% of the DON-contaminated samples below 1 μg x g-1, which corresponds to the U.S. Food and Drug Administration advisory level. DON was detected in 18.9% (17 of 90) of all samples, in 6.67% (2 of 30) and 16.67% (5 of 30) of noodle and bread samples at levels from 0.17 to 0.35 and 0.14 to 1.13 μg x g-1, respectively, while it was in 33.33% (10 of 30) of cereal samples at levels from 0.13 to 0.39 μg x g-1. The results suggest that the exposure to DON from the consumption of wheat products, especially noodles, bread, and cereal, is at a very low risk level.