title: The effects of milling and processing on wheat contaminated with ochratoxin A.
abstract: Samples of sound home-grown wheat (one hard and one soft milling) were obtained, cleaned, and gamma-irradiation used to reduce numbers of viable naturally-occurring fungi. Each sample was inoculated with a toxigenic strain of Penicillium verrucosum and monitored for ochratoxin A formation. When ochratoxin A had reached a level of 60 micrograms/kg, the samples were milled into ten fractions which were analysed for ochratoxin A by an HPLC method with immunoaffinity column clean-up. Each straight-run white flour was baked into bread which was analysed in the same way. Relationships between ochratoxin A levels in naturally-contaminated wheat and the products of milling and baking were established. The recovery of ochratoxin A in wholemeal compared with the cleaned wheat was essentially complete and no significant loss occurred on baking white or wholemeal flour into bread. Recoveries in the straight-run white flours, however, were only approximately one-third for the hard wheat and two-thirds for the soft wheat of the ochratoxin A in the uncleaned wheat. The reason for this was that a much higher proportion of the ochratoxin A was found in the bran and offal fractions from hard wheat than from soft. Conversely, a much higher proportion of the ochratoxin A was found in the reduction flour from soft wheat than from hard. Scouring was examined as a possible method of decontamination of wheat prior to milling. This process removes a proportion of the pericarp (bran coat) prior to milling. The results of the study confirmed that scouring reduced the ochratoxin A level in white and wholemeal flour three-fold for both the hard and soft wheat.
authors.affiliation: FMBRA, Chorleywood, Herts, UK.
authors.forename: B G
authors.initials: BG
authors.lastname: Osborne
authors.forename: F
authors.initials: F
authors.lastname: Ibe
authors.forename: G L
authors.initials: GL
authors.lastname: Brown
authors.forename: F
authors.initials: F
authors.lastname: Petagine
authors.forename: K A
authors.initials: KA
authors.lastname: Scudamore
authors.forename: J N
authors.initials: JN
authors.lastname: Banks
authors.forename: M T
authors.initials: MT
authors.lastname: Hetmanski
authors.forename: C T
authors.initials: CT
authors.lastname: Leonard
mesh_terms: D001939:Bread / Q000032:analysis; D002273:Carcinogens / Q000032:analysis / Q000302:isolation & purification / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D005433:Flour / Q000032:analysis; D005506:Food Contamination; D005511:Food Handling; D005514:Food Irradiation; D009183:Mycotoxins / Q000032:analysis / Q000302:isolation & purification / Q000378:metabolism*; D009793:Ochratoxins / Q000032:analysis / Q000302:isolation & purification / Q000378:metabolism*; D010407:Penicillium / Q000378:metabolism; D015203:Reproducibility of Results; D014908:Triticum / Q000737:chemistry*
chemical_list: D002273:Carcinogens; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A