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To study the levels of deoxynivalenol (DON) in retail cereal products, wheat and rye samples were purchased in 1999 from supermarkets and "organic food" shops in Munich, Germany. DON was analysed by an enzyme immunoassay (EIA), 78 of these samples were additionally analysed by HPLC. The following contamination rates (%) and mean DON levels were found: wheat flour type 405 (n=42): 71%, 200 µg/kg; flour type 550 (n=9): 33%, 410 µg/kg; flour type 1050 (n=11): 91%, 370 µg/kg; bread-baking wheat premixes (n=14): 79%, 210 µg/kg; whole grain flour (n=20): 65%, 300 µg/kg; whole grain wheat (n=8): 75%, 280 µg/kg, wheat bran (n=20): 85%, 830 µg/kg; rye flour and grits (n=7): 29%, 120 µg/kg. HPLC confirmed the results obtained by EIA. Further analysis of 16 wheat flour (405) samples in May 2000 showed a similar frequency (69%) and mean DON level (270 µg/kg) as for samples from 1999. It is concluded that with DON levels in wheat for human consumption ranging from 200-400 µg/kg, the intake of DON has to be taken seriously in the light of the temporary tolerable daily intake of 1 µg DON per kg body weight as proposed within the European Union.