Ocurrence of mycotoxins and the physicochemical characteristics of commercialized flours
The flours which are often utilized in industrial and domestic preparation of provisions, might become a good vehicle for many types of contaminants, including the mycotoxins which by chance doesn't have been eliminated during the grinding. The quality assessment of wheat flours (special, common, integral) and rye flours commercialized in South zone of Rio Grande do Sul, during 1995 and 1996, was carried out, in which the chemical composition and ocurrence of mycotoxins: aflatoxin B1, B2, G1, G2; ochratoxin A and zearalenone were determined.The physicochemical characterisation showed that 70% of specials traded flours were found above the levels recommended by the Brazilian legislation. By using the SANEST statistical treatment, it was demonstrated (found) a correlation between the ash content and the presence of mycotoxins in flours. The detected mycotoxins were ochratoxin A and zearalenone, in 12 and 53mg.kg-1 respectively.