Abstract
To investigate into the T-2 and HT-2 toxin occurrence, 240 samples of unprocessed cereals (maize, wheat, barley, and oats) were sampled from different fields located in three Croatian regions during 2017–2018. In all samples, sum concentrations of T-2/HT-2 toxin were determined using the ELISA method, while the LC-MS/MS was used as a confirmatory method for both mycotoxins in positive samples (>LOD) and the establishment of T-2 over HT-2 toxin ratios. The results showed oats to be the most contaminated cereal, with T-2/HT-2 toxins detected in 70.0% of samples, followed by barley (40.9%), maize (26.8%) and wheat (19.2%), with the mean T-2/HT-2 ratio ranging from 1:2.7 in maize to 1:4.4 in oats. Sum T-2/HT-2 concentrations in two maize samples were higher than the indicative level recommended by the European Commission, necessitating subsequent investigations into the conditions under which these poorly investigated mycotoxins are produced. Statistically significantly (p < 0.05) higher concentrations of T-2/HT-2 toxin were determined in oats throughout study regions as compared to those found in wheat, but not maize and barley, while the concentrations of these mycotoxins were related to the regional weather in Croatia.
Highlights
Mycotoxin contamination of different cereal species and cereal-based products represents a ubiquitous food safety challenge, since these secondary fungal metabolites endanger human and animal health
Significantly (p < 0.05) higher concentrations of T-2/HT-2 toxin were determined in oats throughout study regions as compared to those found in wheat, but not maize and barley, while the concentrations of these mycotoxins were related to the regional weather in Croatia
The present study contributes to better understanding of the influence of regional weather on the occurrence of T-2/HT-2 toxin in cereal samples grown on Croatian fields and intended to be used by households and industries in Croatia
Summary
Mycotoxin contamination of different cereal species and cereal-based products represents a ubiquitous food safety challenge, since these secondary fungal metabolites endanger human and animal health. Several factors contribute to the presence of mycotoxins in cereals, such as mechanical damage of kernels, pest infestation, mineral plant nutrition, poor harvest and storage practices and/or chemical treatment [2,3]. Weather, such as air temperature and humidity, influence the colonisation of mycotoxigenic fungi and mycotoxin production [4,5,6]. Due to the broad presence of T-2 and HT-2-producing fungi and conditions favouring T-2 and HT-2 biosynthesis, contamination with these mycotoxins may occur in different grains [10,11] and goes in favour of widespread toxin occurrence on a global scale
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