Fusarium DNA traceability along the bread production chain

Vittorio Rossi, Manuela Cigolini, Valeria Terzi, Caterina Morcia, Primetta Faccioli, Nadia Faccini, Maria Corbellini, Diego Scudellari, Giovanni Delogu

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

Wheat grain contamination with toxigenic Fusarium spp. is of great economic concern to cereal producers and to the grain processing industry and is of great relevance for the quality and safety of the final products. In particular, the bread production chain can potentially be a vehicle for mycotoxin ingestion above the tolerable total daily intake. A quantitative polymerase chain reaction-based analytical approach has been developed as a possible tool to estimate and control the risk of mycotoxins, particularly deoxynivalenol (DON). This DNA-based analytical method has been applied to detect and quantify contamination levels of Fusarium graminearum and Fusarium culmorum in naturally infected wheat grain samples. The persistence of Fusarium contamination was also detected along the bread production chain in wholemeal, flour and bread. A significant correlation was found between Fusarium DNA and DON concentration in all samples.
Original languageEnglish
Pages (from-to)1390-1396
Number of pages7
JournalINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
Volume2007
Publication statusPublished - 2007

Keywords

  • Fusarium culmorum
  • Fusarium graminearum
  • Triticum aestivum
  • bread
  • deoxynivalenol
  • mycotoxins
  • real-time qPCR

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