Mycotoxins in oat flakes - changes during production and occurrence on the Czech market

Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final products, two series samples obtained from an flake manufacturer were analysed. Among fractions treated, most significant mycotoxin decrease was demonstrated cleaning dehulling steps, where observed reduction range 13-75% for monitored enniatin B, B1, HT-2 toxin, T-2 beauvericin tentoxin. The overall found flakes 65-100%. Furthermore, 20 commercially available Czech market We detected 16 mainly trichothecenes emerging enniatins with interval 1-156 μg kg-1. With regard current EU legislation, analysed products exceeded maximum limit ochratoxin A.