Fate of mycotoxins during processing of foodstuffs II. Deoxynivalenol (vomitoxin) during making of Egyptian bread

Abstract

Four batches of Egyptian bread were prepared using flour spiked with deoxynivalenol (DON) at a level of 2 μg/g in one batch and naturally contaminated flour (3.3 μg/g of DON) in the remainder. These breads, as well as the corresponding flour and fermented dough, were analyzed to follow the fate of DON during processing. Gas liquid chromatography (GLC) with electron capture (EC) detection was used for determination of DON and the results from two experiments were confirmed by GLC-mass spectrometric single ion monitoring [MS (SIM)]. Neither preparation of fermented dough nor the baking process (350°C for 2 min) affected the amount of DON in either spiked flour or naturally contaminated flour.