To investigate into the T-2 and HT-2 toxin occurrence, 240 samples of unprocessed cereals (maize, wheat, barley, and oats) were sampled from different fields located in three Croatian regions during 2017–2018. In all samples, sum concentrations of T-2/HT-2 toxin were determined using the ELISA method, while the LC-MS/MS was used as a confirmatory method for both mycotoxins in positive samples (>LOD) and the establishment of T-2 over HT-2 toxin ratios. The results showed oats to be the most contaminated cereal, with T-2/HT-2 toxins detected in 70.0% of samples, followed by barley (40.9%), maize (26.8%) and wheat (19.2%), with the mean T-2/HT-2 ratio ranging from 1:2.7 in maize to 1:4.4 in oats. Sum T-2/HT-2 concentrations in two maize samples were higher than the indicative level recommended by the European Commission, necessitating subsequent investigations into the conditions under which these poorly investigated mycotoxins are produced. Statistically significantly (p < 0.05) higher concentrations of T-2/HT-2 toxin were determined in oats throughout study regions as compared to those found in wheat, but not maize and barley, while the concentrations of these mycotoxins were related to the regional weather in Croatia.

Fusarium mycotoxins pose a major challenge for agriculture and the food industry due to their frequent occurrence in cereals. In addition to conventional mycotoxins, modified mycotoxins, including the subgroup of masked mycotoxins, are receiving increasing attention. These compounds are formed through plant defence mechanisms, food processing or biological transformations and are often undetectable using conventional analytical methods. Due to their potential reactivation in the digestive system of humans and animals, masked mycotoxins represent a hidden threat to food safety. This article examines the mechanisms of formation of modified mycotoxins, their occurrence in the food chain and their potential health risks. Particular emphasis is placed on the analytical methods required for their detection, including advanced chromatographic and spectrometric techniques. Understanding modified mycotoxins is crucial for the development of more effective control and prevention strategies. Improved agronomic practices, proper storage and advances in detection methods are essential to reduce exposure to these compounds and ensure food safety. This study provides a comprehensive overview of the current state of research on modified mycotoxins and underlines the need for further scientific research and regulatory guidance to protect consumer health and maintain confidence in the food industry.

Polycyclic aromatic hydrocarbons (PAHs) are organic compounds consisting of carbon and hydrogen atoms, with more than two fused benzene rings. PAHs are associated with risks to human health, particularly carcinogenesis. One exposure route is the ingestion of contaminated food, which can result from high-temperature preparation and processing (such as grilling, smoking, toasting, frying, and deep-frying), as well as from PAHs present in soil, air, and water due to environmental pollution, including incomplete combustion or pyrolysis of organic matter during industrial processing and motor vehicle exhaust. Deposition of PAHs from the air leads to their entry into soil, which is their main route into the environment – sediments and water. Analytical methods for determining PAHs in environmental samples include extraction, purification, and detection techniques. Sample preparation is a crucial step in the analysis of PAHs, especially in complex food matrices that require efficient extraction and clean-up procedures to isolate PAHs from co-extracted matrix components. This review provides an overview of the available literature – from sample preparation procedures, extraction and clean-up methods, to instrumental analytical techniques in various matrices, including soil, water (wastewater, drinking water, surface water), and food of animal origin (egg, milk) – thus offering a comprehensive summary in one place. The paper also reviews the occurrence of PAHs in different types of matrices in the context of legislation.

Jedan od vodećih mikroorganizama koji uzrokuje bakterijsko trovanje hranom su bakterije roda Campylobacter koje prouzroče kampilobakteriozu, zoonozu koja je od 2005. godine najčešće prijavljivana bolest uzrokovana hranom u Europskoj Uniji te kao takv...