The fumonisins, mycotoxins produced by Fusarium moniliforme, are known to occur worldwide as natural contaminants of corn. They are associated with several animal diseases and are a potential threat to human health. A total of 127 samples of corn-based foods (gluten-free diet) in the Czech Republic were analysed by Ridascreen Fumonisin Fast ELISA methods in years 1995-1996. Eighty eight % of the corn-based foods were found to be positive for fumonisins (FB1, FB2, FB3) and 12% of the examined corn-based foods laid below of a determination limit which was about 9 ng fumonisins/g corn-based foods. The highest fumonisin contamination levels were recorded in extruded corn products containing up to 1,808 micrograms/kg of fumonisins. Levels ranging from < 9 to 1,243 ng/g fumonisins were detected in polenta. Lower levels of fumonisins were found in other commodities, such as corn flour (up to 487 ng/g), corn instant porridge (up to 788 ng/g), and corn pastes (511 ng/g). Intake of fumonisins from several corn-based foods (gluten-free diet) for the population with coeliac disease was estimated. The highest estimate of exposure dose of fumonisins was determined from corn-extruded bread: 3.2 micrograms/person/day (mean of measured values). Daily intake of fumonisins from polenta is expected 2.8 micrograms/person/day (mean). The lower exposure dose of fumonisins we can expect from corn instant porridge, corn postes and other corn products--corn and amaranth biscuit, corn beverage: 0.9, 1.1 and 0.3 micrograms/person/day (mean) respectively.

Centre for the Hygiene of Food Chains National Institute of Public Health Prague Czech Republic

The mycotoxin research in foodstuffs in the Czech Republic in the 90th Years