Cereals and Cereal Products

Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50-60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements. 

The major cereals are wheat, rye, rice, barley, millet and oats. Wheat and rye have a special role since only they are suitable for bread-making. 

Rice Oryza sativa) and com Zea mays) have been cultivated for 5000 years, first in tropical Southeast Asia and then in Central and South 

Tribus Triticeae Aveneae Oryzeae Paniceae Zeeae 

Genus Triticum Secale Hordeum Avena Oryza Pennisetum Zea  

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Council Directive 86/362/EEC " establishing MRLs for cereals and cereal products... 

E2 Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content below 70g/100g and a fat content below 2.5 g/100 g Cereals and cereal products, spices, fruit powder... 

Cereals and cereal products found a total content below the legal limits (0.05% w/w) in both middle European and Canadian product... 

Work Item C determination of ochratoxin A in cereals and cereal products -HPLC method with immunoaffinity clean-up. 

Within the Codex system, the contaminants considered in this section are mainly dealt with by the Codex Committee on Food Additives and Contaminants (CCFAC), which is hosted by the Netherlands. Many of the Member States of the European Union are very active in CCFAC. For example, Denmark and the Netherlands have been instrumental in developing the Codex General Standard on Contaminants and Toxins and draft limits for lead in various foods. Sweden has developed a proposal for a limit for ochratoxin A in cereals and cereal products and France has proposed a maximum level for patulin in apple juice. 

The present investigation was undertaken to estimate the intake of trace elements from the total diet of the population in northern Italy elements such as Al, B, Cd, Co, Li, Mo, Mn, Ni, Pb, Rb, Sb, Sn, Sr, and V are not frequently reported in the open literature. The contribution of the most representative food groups (cereals and cereal products, vegetables, fruit, milk and dairy products,... 

It is not common to add vitamin E to cereals. Restoration of vitamin E losses during heating processes, such as extrusion, roller-drying and making bread, may be feasible. In the case of cereals and cereal products, tocopherols and tocotrienols are added as vitamins and not as antioxidants. 

Cereals and cereal products are not only the largest single source of energy, but also a main source of dietary iron. In many countries the iron content of bread made from white flour is therefore increased by fortifying the white flour with iron. But there is also another way to increase the iron content in the diet and that is to increase the consumption of whole grain flour. 

In addition to Cerealiana, the Almanack number of the Northwestern Miller 10 includes a bibliography of the standard books on flour and feed milling, commercial baking, foods, and nutrition. Book reviews appear in Cereal Chemistry (224), and the combination of these three sources will include the majority of books published on cereals and cereal products. 

The American Association of Cereal Chemists appointed an Abstract Committee to study the problem of abstracts and indexes. Upon the recommendation of the committee, arrangements were made with Biological Abstracts (14 ) to publish a separate section. Section J, Abstracts of Cereals and Cereal Products. This has been published since 1948. Financial support is given by the AACC and the Millers National Federation (12). It is too early to evaluate Section J as a tool. Since it is part of so huge a service it cannot hope to attain the position of a current review-type service. There are no plans for separate indexing the index to the complete edition is included with each section subscription. The December 1951 issue has a Numerical Key to Contents of Section J. The latest subject index to Biological Abstracts is Volume 23, 1949. However, future editorial policy may improve this situation. 

Shellfish and shellfish products. Cereals and cereal products, eggs and egg products, fish and fish products, dairy and dairy products, peanuts and peanut products, soybeans and soybean products, tree nuts and tree nut products, and sulfites (only when lOppm)... 

Wooten, M. (1985) Application of gamma irradiation to cereals and cereal products. In Regional Workshop on Commercialisation of Ionising Energy Treatment of Food, Lucas Heights, 1985, Lecture 14. Australian Atomic Energy Commission, Lucas Heights, New South Wales. 

The excreta of stored product insects are composed primarily of uric acid. However, in some species, the presence of other purines in lesser proportions has been reported. Ammonia is found in the excreta of larvae of Ephestia kuehniella, urea and allantoin in Tenebrio molitor, and both urea and xanthin in larval excreta of C. cephalonica (Bursell, 1967). Uric acid has been used as an indicator of insect infestation in cereals and cereal products since the 1950s (Subrahmanyan et al., 1955 Venkatrao et al., 1957). Subsequently, several methods have been described to determine uric acid levels in infested foodstuffs (Table VII). Most of these methods are modifications of tests originally developed for analysis in clinical samples. Pachla et al. (1987) have reviewed the methods of uric acid determination in foodstuffs and biological fluids. 

A. UV detection Cereal and cereal products 1.0 Wehling and Wetzel (1983)... 

Eugster A (2003). [Contaminations of animal origin in cereals and cereal products 1. Problem and contribution to animal species differentiation by PCR]. Mitt Lehensmittelunters., Hyg. 95 99-109. 

The European Commission submitted a report oomplling 5117 (aggregated) analytloal results for oohratoxin A In cereals and cereal products, ccllected by EU Member States (European Commission, 2002). The total number of positive samples for oereals and oereal products was 55%, and they ranged In concentration from the LCD (0.005 pg/kg) to 33.3 pg/kg. The weighted mean (assuming that the samples In whloh oohratoxin A was not detected [ND] are contaminated at half of the LCD) was 0.29 pg/kg. 

Finally, 1462 and 2070 analytical results were used, respectively, for raw cereals and cereal products. The resulting mean and other main statistical descriptors of the distribution curves are compiled in Tables 9 and 10. 

Based on the submission of more than 11 000 samples of cereals and cereal products (individual + aggregated), only 87 of them (0.8%) are contaminated with ochratoxin A at concentrations between 5 and 20 pg/kg, and only 21 samples are contaminated above 20 pg/kg (0.2%) therefore, the theoretical difference between the two MLs of 5 and 20 pg/kg would represent about 0.6% of cereals. 

Gottschalk, C, Barthel, J., EngeUiardt, G., Bauer, J., Meyer, K. (2009). Simultaneous determination of typ>e A, B and D tiichothecenes and their occurence in cereals and cereal products. Food Additives and Contaminants, Vol. 26, No. 9, (September 2009), 1273-1289, ISSN 0265-203X. 

Zearalenone (ZEA) Fusarium crookwellense, Fusarium culmorum, Fusarium equiseti, Fusarium graminearum, Fusarium semitectum Cereals and cereal products, other food commodities... 

The maximum levels for T-2 and HT-2 are still under consideration. An indicative level for the sum of T2 and HT-2 was set in 2013 (Commission Recommendation 2013/165/ EU, European Commission, 2013). It is 200 gg/kg for barley (including malting barley) and 50 gg/kg for processed cereals. According to this recommendation, member states should also collect more data on the occurrence of T-2 and HT-2 in cereal and cereal products. Furthermore, more information is needed on year-to-year variation, the effects of food processing and agronomic factors on the presence of these toxins. It is also encouraged that samples be simultaneously analysed for the presence of T-2 and HT-2 and other Fusarium toxins, since they often co-occur in the samples. 

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