Analytical Report - Cereals & cereal products levels of DON & ZON

Introduction

Deoxynivalenol (DON) and Zearaleone (ZON) belong to a group of substances known as mycotoxins. These mycotoxins can be present on agricultural crops such as wheat as a result of a fungus (Fusarium). The fungus can produce the mycotoxins when it grows which then contaminate the cereal. Contamination can occur in the field or as a result of poor storage. The resulting mycotoxin components are very toxic and have been known to be carcinogenic.

Environmental factors influence the growth of the fungus such as the climate and storage conditions. The growth is favoured by warm and wet conditions. In the last couple of years the summer months have had high rainfall and low sunshine making ideal growing conditions for the fusarium. During processing and food manufacture DON and ZON are not destroyed and hence can be present in cereal based foods.

In 2007 EC regulations set maximum levels for DON and ZON in certain food commodities including cereal products. The actual level set depends on the type of food and the mycotoxin; lower levels being set for ZON. A project was therefore run jointly by Hampshire and Kent Scientific Services for trading standards authorities to check the levels of DON and ZON in cereal based foods. Kent Trading Standards therefore submitted flours and cake mixes for analysis along with 5 other authorities in the South of England. Eighty one samples were submitted in total by the 6 participating authorities which also included bread, biscuits and snacks.

Summary of results

None of the samples contained DON or ZON at levels above those set by the regulations. However the survey has shown that the toxins DON and ZON are commonly present at very low levels in everyday cereal products especially those made from wheat. The occurrence of the mycotoxins in the wheat products may be as a direct consequence of the increasingly wet summers experienced in England or may be from imported wheat which the poor harvests have also triggered.

The food industry from farmers, grain stores, mills and manufacturers take steps to ensure cereals are harvested and stored correctly. Further mycotoxin tests are conducted before processing cereals. The results indicate that this activity has ensured that mycotoxin levels are safe for consumers but that continued vigilance is required to ensure only cereal with acceptable levels of DON and ZON are used.

October 2009