<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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</p>
</abstract>

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

Deoxynivalenol and Zearalenone from Cereals and Cereals Products

University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca

Department of Land Measurements and Exact Sciences, Faculty of Forestry and Cadastre

Faculty of Electrical Engineering and Information Technology

The Scientific Bulletin of Electrical Engineering Faculty

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"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...

Deoxynivalenol and Zearalenone from Cereals and Cereals Products

Published Online: Jun 20, 2024

Page range: 46 - 50

DOI: https://doi.org/10.2478/sbeef-2024-0008

Keywords
zearalenone (ZEA), deoxynivalenol (DON), bread, bread with potatoes, cereals, food safety

© 2024 Oana Andreea Mastan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Deoxynivalenol and Zearalenone from Cereals and Cereals Products

Published Online: Jun 20, 2024

Page range: 46 - 50

DOI: https://doi.org/10.2478/sbeef-2024-0008

Keywordszearalenone (ZEA), deoxynivalenol (DON), bread, bread with potatoes, cereals, food safety

© 2024 Oana Andreea Mastan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
zearalenone (ZEA), deoxynivalenol (DON), bread, bread with potatoes, cereals, food safety