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A food fraud and adulteration review was conducted based on scientific literature in Brazil. Milk and its products were the main targets of food fraud and adulterations. Food fraud and adulteration causes and suggestions for good practice are presented. The results can be used to analyze food safety and protect consumer rights.

Fusarium head blight (FHB) is a fungal disease that affects cereals and is capable of producing mycotoxins, creating health concerns. In southern Brazil, FHB of wheat is caused by the Fusarium graminearum species complex that produces mainly deoxynivalenol (DON) and zearalenone (ZON) mycotoxins. There is a need for research-based information on how different contamination levels affect these mycotoxins' distribution in the milling process. The objective of this study was to analyze the Fusarium mycotoxin distribution within each milled fraction, extracted from wheat lots artificially contaminated with a crescent gradient of mycotoxins. Wheat samples produced in 2013 season in Southern Brazil region were obtained from plots of breeding program. The wheat samples were artificially contaminated with residues of cleaning and pre-cleaning process, including light and shriveled grains, obtained from a Fusarium nursery screening plot. Pilot-scale milled wheat fractions were collected, comprising finished flour and bran. The Fusarium mycotoxin content was determined by chromatography (UHPLC-MS/MS). The results obtained show that DON presented exponential growth relative to the initial levels of mycotoxin in wheat milled fractions (finished flour and bran). The DON concentration was significativelly higher in bran, when compared with milled wheat and finished flour, in the DON levels lower than 1000 mg kg À1. The finished flour presented lower DON levels when compared with milled wheat, but this reduction was inadequate, to meet the current regulation limits for food.

Please cite this article as: Tibola C.S., Cunha Fernandes J.M. & Guarienti E.M., Effect of cleaning, sorting and milling processes in wheat mycotoxin content, Food Control (2015), Abstract 12Mycotoxins are a ubiquitous contaminant and are difficult to prevent or to diminish; it is, therefore, 13 important to establish the contributions of processing steps to eliminating mycotoxins in the 14 production of safer foods. The objective of this study was to investigate the effects of wheat 15 cleaning, sorting, and milling processes on Fusarium mycotoxin distribution in two naturally 16 contaminated wheat cultivars. The study focused on evaluating the effects of first-stage processing 17 methods, cleaning, and gravity separator, on wheat mycotoxin content. The distribution of 18Fusarium mycotoxins was analyzed after two milling processes. Firstly, a Laboratory Mill 3100 was 19 used to obtain the whole milled wheat. Secondly, a pilot-scale mill Quadrumat Senior was used to 20 get wheat milled fractions (finished flour and bran). Wheat samples (BRS Parrudo and BRS 374) 21 were collected during the 2014 season that were highly vulnerable to Fusarium outbreaks in 22 Southern Brazil. Fusarium toxin (DON, 3-ADON, 15-ADON, NIV, and ZON) levels were determined 23 for all milled fractions via chromatography (UHPLC-MS/MS). The cleaning and sorting methods 24 employed post-harvest significantly reduced the mycotoxin content in wheat. The reduction of 25 mycotoxin was progressive through each processing method, and the gravity separator equipment 26 resulted in the lowest contamination levels in products intended for human consumption for both 27cultivars. Through the milling process, the DON contamination in finished flour was significantly 28 lower than in milled wheat; however, there were no significant differences in contamination 29 between the milled wheat and bran. The cleaning and sorting methods for both wheat cultivars 30 generated safer foods when compared with unsorted wheat samples (BRS Parrudo and BRS 374).

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