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 B-1 and B-2 (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 mug g(-1) (median 0.065 mug g(-1)); 26% contained FBI ranging from 0.010 to 2.870 mug g(-1) (0.070 mug g(-1)); 35% contained FB2 at 0.010-0.790 mug g(-1) (0.080 mug g(-1)). The highest levels of DON and FBI 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 mug g(-1).