SICUREZZA ALIMENTARE Food safety
Come produrre una “farina innovativa” How to produce an “innovative flour” T
his paper is the output of a research project funded by Regione Friuli Venezia Giulia, between the Italian National Institute of Health (Istituto Superiore di Sanità) and the industrial company Molino Moras, with the cooperation of University of Tuscia. The main aim of the project was to set up tailored operating procedures in the soft wheat chain finalized at producing a wheat flour suitable for a safe consumption by 3-10 years children. The innovative characteristic of the product stands in being characterized by a high level of food safety regarding the presence of Deoxynivalenol, one of the most occurring mycotoxin in wheatbased products. The obtained results led to the definition of a DON action level (150 μg/kg ±15%) to be considered as the highest level beyond which a risk for the children health may occur. In correspondence with this action level, in fact, the exposure of children derived to the consumption of wheat processed products (bread, pasta, sweet and salted cakes, biscuits, breadsticks) is maintained far below the toxicological threshold for DON, 1 µg/kg bw/day.
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OTTOBRE 2021 October
d’Italia
