Deoxynivalenol and Zearalenone from Cereals and Cereals Products

The control and assessment of the level of mycotoxins in food is a very important desideratum for the food industry and, in particular, for products of plant origin. Control of food products represents a priority to get safe the population. Products intended for consumers must comply with the legislation. Mycotoxins are compounds with high stability, with very few ways and possibilities of elimination from the body. In order to eliminate the risk, a rigorous control of the feed is necessary. The purpose of this study was to evaluate the content of zearalenone (ZEA) and deoxynivalenol (DON) in cereals, bread and bread with potatoes. As a result of the determinations, it was found that the ZEA and the DON are well below the values provided by the legislation, due to the proper application of the food safety systems. In the case of ZEA and DON, the highest amount was observed in the case of whole grains, and the smallest amount was observed in homemade bread with potatoes