Natural co-occurrence of deoxynivalenol and fumonisins B1 and B2 in Italian marketed foodstuffs.

A survey was performed to obtain the frequency and levels of contamination by deoxynivalenol (DON) and fumonisins B1 and B2 (FB1, FB2) mycotoxins in Italian marketed foods. Of 202 samples investigated, including raw materials and processed cereal foods (bread, pasta, breakfast cereals, biscuits, baby and infant foods), 84% were contaminated with DON at levels from 0.007 to 0.930 microg x g(-1) (median 0.065 microg x g(-1)); 26% contained FB1 ranging from 0.010 to 2.870 microg x g(-1) (0.070 microg x g(-1)); 35% contained FB2 at 0.010-0.790 microg x g(-1) (0.080 microg x g(-1)). The highest levels of DON and FB1 were detected in raw cereals and wholemeal flours. The highest levels of FB2 were detected in durum wheat pasta. A widespread DON contamination was found in baby and infant foods at levels varying from 0.007 to 0.166 microg x g(-1).