The seed infection is a result of complex factors influence: weather conditions, health conditions of used seed, quantity of infective potentila in soil, etc. By visual evaluation, initial wheat sample has been divided in four fractions: healthy, dark germed, slightly and very fusarious. Three varietes from two localities 1 and 2 have been included in analyses. Beside the wheat, the mycotoxicological contamination of flour produced by grounding of given samples was monitored, too. The representatives of genera Fusarium were dominating, and the most frequent was F. oxysporum. The wheat and flour samples have also been analysed on presence of aflatoxin B1 "AB1" and G1 "AG1", ochratoxin A "OA" and zearalenone "F-2" toxin. AG1 had the lowest representation (2,3 g/kg) and the highest representation was of F-2 toxin (even 500 g/kg)

Wheat and wheat products are frequently subjected to mould infestations. Many of them are potential producers of various mycotoxins. Some of the consequences, due to the infestations by genus Fusarium and Alternaria, are mostly: yield loss, decrease of biological and technological quality, and unacceptable quality of infected kernels for the production and processing into human food because of the possible presence of mycotoxins. It is unknown whether and how the contaminated grains are distributed during milling into various flour streams and finished products. Wholegrain flours and related products contain all anatomic parts of kernels, including mycotoxins. It is a known fact that mycotoxins are resistant to thermal degradation, so they do not loose their toxicity during processing. Moulds from genus Fusarium spp. and Alternaria spp. synthesize mycotoxins, mostly zearalenon and ochratoxin A. The aim of the investigation was to examine mould contamination of wheat grain, as well as to identify the isolated species, especially those capable of producing toxins, and to determine their impact on technological quality, safety and sanitary condition of wheat. Six varieties of wheat, contaminated with moulds, were investigated. Each sample was separated manually into four fractions: sound kernels, black germ kernels, kernels infected slightly and those infected severely with Fusarium spp

Certain climatological conditions favor the infection of wheat by field moulds, and influence very much the yield, the overall quality and the hygienic properties of the wheat. The investigations included 6 wheat varieties from the first locality and 5 varieties from the second locality. The investigated samples were most often contaminated by fungi of the genus Fusarium. Each wheat sample was classified with respect to the degree of contamination by these fungi as slightly fusarious contaminated and very fusarious contaminated grain. The mycotoxins, their metabolites, were isolated from the greatest number of contaminated grains