Heat-stable mycotoxins are widely detected in flour and produced by Aspergillus spp., Fusarium spp. and Penicillium spp. Forty different flours purchased in Italy are used to assess potential risk factors via a systematically screening of a number of variables: the type of flour, organic, whole and white wheat, types of packaging (paper, plastic and weight). Fungal recovery and co-occurrence of specific mycotoxins was also assessed. The results showed that flour originated from fruits had a significant higher recovery of fungi, while seed/pseudocereals had the highest mycotoxins detection. Flours originating from organic agriculture are more prone to higher fungal recovery and mycotoxins detection when compared with not-organic flours. Packaging is also important: packaging weighting less than 376 g supports significantly more fungal recovery and the plastic packages was observed to retain more fungi and mycotoxins detection when compared with paper. Recovery measured as Log (CFU/g) of fungal genera is not directly proportional to the amount of mycotoxins. Finally, linear regression and mixed logit regression models show that the mean level of aflatoxins B₁ (ng/g on the logarithmic scale) reduces by 0.485 when moving from an organic to a non-organic flour, while a significant increase of 0.369 when moving from paper to a plastic packaging.

面粉中广泛检测到热稳定的霉菌毒素，由曲霉属，镰刀菌属产生。和青霉菌spp。在意大利购买的40种不同面粉通过对一系列变量的系统筛选来评估潜在的风险因素：面粉类型，有机小麦，全麦和白小麦，包装类型（纸张，塑料和重量）。还评估了真菌恢复和特定真菌毒素的共存。结果表明，源自水果的面粉具有较高的真菌回收率，而种子/假谷物中的霉菌毒素检出率最高。与非有机面粉相比，源自有机农业的面粉更容易获得较高的真菌回收率和霉菌毒素检测率。包装也很重要：重量小于376 g的包装可显着提高真菌的回收率，与纸相比，塑料包装可保留更多的真菌和霉菌毒素检测。以真菌属的Log（CFU / g）衡量的回收率与霉菌毒素的含量不成正比。最后，线性回归和混合Logit回归模型显示黄曲霉毒素B的平均水平从有机面粉转换为非有机面粉时，₁（对数刻度上的ng / g）降低0.485，而从纸质转移到塑料包装时则显着增加0.369。