Fumonisins, which possibly carcinogens are a family of mycotoxins produced by the Fusarium species that grow on agricultural commodities in the field or during storage. A total number of 106 representative samples [12 unprocessed (raw) corn, 46 corn based products; (snacks and corn flakes), 10 pop corn, and 38 wheat and wheat products] were collected during a 6 month period (1/2004 to 6/2004) and analyzed for total fumonisins. All samples were randomly selected from the local markets in Assiut Governorate, Egypt during its validity periods. Fumonisins were determined with competitive direct enzyme–linked immunosorbant assay (CD-ELISA).
Fumonisins were detected in all analyzed samples (100%). Its mean values were 7.55 ± 3.16 and 8.21 ± 1.26 mg/kg and ranged from 3.5 to 14.1and 5.7 ± 10.3 mg/kg in raw corn and pop corn, respectively. Corn based products; snacks and flakes from eight sources contained fumonisins with mean values ranging from 6.54 ± 0.59 to 10.78 ± 1.98 mg/kg. The minimum and maximum fumonisin concentrations varied from 5.6 to 7.4 and 7.2 to 16.4 mg/kg in corn based products; snacks and flakes from the different sources, respectively. Fumonisins content varied from 3.8 - 6.2 mg/kg in wheat grains with a mean value of 4.89 ± 0.88 mg/kg. Its mean values in flour, semolina, fine shorts and fine bran were within the levels in grains, while higher values were found in coarse shorts (5.42 ± 0.68 mg/kg) and wheat products (6.38 ± 1.44 mg/kg).
The present study indicated that the recorded fumonisin mean values in all analyzed samples exceeded the recommended maximum levels for total fumonisins by FDA (2001). Therefore, it is very essential to continuously monitor fumonisins in cereal, legumes and its products to see if a downward trend would be taken to minimize its occurrence.