Abstract
This project has been performed in order to know DON becoming from durum wheat grain to cooked pasta as consumed and the evaluation of pasta consumer exposition to DON. DON dosage by HPLC has been validated on the various matrices (durum wheat grains, fractions resulting from pasta process, raw and cooked pasta). Four durum wheat samples, including one very contaminated by DON (> 4000 μg/kg) and three less (≤ 2000 μg/kg), were the subject of DON analyses all along the pasta process. The results show that the process of semolina industry decreases the DON contamination of 25 %. Cooking eliminates from 40 to 60 % of DON in raw pasta and the ultimate consumer is exposed to 14 % of DON quantity present in the durum wheat grains at harvest for the more contaminated wheat (7000 μg/kg). The exposure of the consumer of pasta contaminated by 500 μg/kg of DON is weak for the average of consumers, since the maximum value, which is found in the children from 3 to 5 years, is equal to 14 % of TDI (Tolerable Daily Intake).