Mycotoxins in Wheat and Mitigation Measures

Latest estimates for world cereal production in 2015 and EU‐28 production in 2014 are approximately 2540 and 323 mil tons, respectively. The FAO estimated that the global wheat consumption is about 66 kg/per capita. Among the most important risks associated with wheat consumption are mycotoxins. It has been estimated that up to 25% of the world's crops grown for food and feed may be contaminated with mycotoxins. Despite efforts in controlling fungal growth, mycotoxin co‐contamination represents an unavoidable risk, occurring pre‐ and postharvest and resulting in reduced nutritional value and possible risks for human and animal health. In addition to health risks, mycotoxins have a detrimental effect on the quality and the processing performance of wheat. Mitigation measures to manage the challenge of mycotoxins in wheat include strategies at pre‐ and postharvest. Preharvest events are predominantly dictated by environmental factors and good agronomic/cultural practices, whereas storage and processing are the major areas where contamination can be prevented at postharvest. Integrating as many management options as possible may minimize the risk of mycotoxin contamination in wheat and wheat products.