Fumonisin occurrence in wheat-based products from Argentina

CENDOYA E.; NICHEA M.J.; MONGE MP; SULYOK M; CHIACCHIERA S.M.; RAMIREZ M. L.

FOOD ADDITIVES AND CONTAMINANTS. PART B - SURVEILLANCE COMMUNICATIONS

TAYLOR & FRANCIS LTD

Lugar: Londres; Año: 2019 vol. 12 p. 31 - 37

1939-3210

Wheat is the most consumed cereal in Argentina by human population. Since fumonisins occurrence in wheat grains and wheat-based products have been reported worldwide, a survey was conducted in order to determine fumonisin contamination in 91 wheat-based products (white wheat flour samples, wheat flour used at bakery products, and whole-wheat flour samples) collected during 2015 and 2016 from different retail stores of Rio Cuarto city in Argentina using HPLC-MS/MS. Seventy six samples were contaminated with fumonisins, from those samples 15 showed levels of fumonisin contamination between LOD and LOQ (between 0.01 to 0.05 ng/g), while fumonisins (FB1 + FB2) levels in quantifiable samples ranged from 0.05 ng/g to 18.9 ng/g. Although FB1 was more prevalent, FB2 was found in higher levels than FB1. Overall, fumonisin prevalence was high (84 %) but the related concentrations were far below the limits set for maize and maize-based products. This is the first report of natural fumonisin presence in wheat-based products in Argentina.