Mycotoxins content in organic and conventional cereal grains and their products

Abstract

Despite numerous studies comparing the mycotoxin content between organic and conventional cereal grains, there are still controversies and doubts. The assumption is that there is a greater amount of mycotoxins in organic cereal grains due to the impossibility of using classic fungicides to protect against phytopathogenic fungi. Consumer awareness about the health risks from mycotoxins is still relatively low. Using a review of the relevant scientific literature, an analysis of the frequency and concentration of the most common pathogenic fungi (Fusarium, Claviceps, Penicillium, and Aspergillus species) in organic and conventional cereal grains and products was performed. Contamination of cereals with mycotoxins is influenced by a number of factors, such as climatic conditions during the growing and harvest season, variety choice, agrotechnical measures (tillage, fertilization, rotation design/pre-crop, crop protection), as well as postharvest management (drying and cleaning of harvested grains and storage conditions). Contamination with mycotoxins produced by Fusarium sp. decreased between the 1990s and 2020. Significant effects of production system on the incidence and/or concentrations of T-2/HT-2 toxins, zearalenone, enniatin, beauvericin, ochratoxin A (OTA), and aflatoxins were observed. Also, 50% higher concentrations of deoxynivalenol were observed in conventional than organic cereal grains and products. It can be concluded that no significant difference was found in the content of mycotoxins between organic and conventional cereals and their products. Contamination levels are similar in organic and conventional cereals