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Veli Hietaniemi – the Fusarium Mycotoxins in Finnish Cereal Grains

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Veli Hietaniemi – the Fusarium Mycotoxins in Finnish Cereal Grains DOCTORAL THESES IN FOOD SCIENCES AT THE UNIVERSITY OF TURKU Food Chemistry The Fusarium Mycotoxins in Finnish Cereal Grains: How to Control and Manage the Risk VELI HIETANIEMI Food Chemistry and Food Development Department of Biochemistry TURKU, FINLAND – 2016 Food Chemistry and Food Development Department of Biochemistry University of Turku, Finland Supervised by Professor Heikki Kallio, Ph.D. Department of Biochemistry University of Turku Turku, Finland Professor Raija Tahvonen, Ph.D. Bio-based Business and Industry Natural Resources Institute Finland (Luke) Jokioinen, Finland Reviewed by Professor Kirsi Vähäkangas, MD, Ph.D. School of Pharmacy/Toxicology Faculty of Health Sciences University of Eastern Finland Kuopio, Finland Professor Ruth Dill-Macky, Ph.D. Department of Plant Pathology University of Minnesota St Paul, USA Opponent Professor (Emeritus) Hannu Salovaara, Ph.D. Department of Food and Environmental Sciences University of Helsinki Helsinki, Finland Research director Professor Baoru Yang, Ph.D. Department of Biochemistry University of Turku Turku, Finland The originality of this dissertation has been checked in accordance with the University of Turku quality assurance system using the Turnitin OriginalityCheck service ISBN 978-951-29-6665-3 (print) ISBN 978-951-29-6666-0 (pdf) ISSN 2323-9395 (print) ISSN 2323-9409 (pdf) Painosalama Oy – Turku, Finland 2016 In memory of my parents iv Table of Contents TABLE OF CONTENTS ABSTRACT ........................................................................................................................... iv SUOMENKIELINEN ABSTRAKTI .................................................................................... v LIST OF ABBREVIATIONS ............................................................................................... vi LIST OF ORIGINAL PUBLICATIONS ......................................................................... viii 1 INTRODUCTION ............................................................................................................. 1 2 THE RISK OF FUSARIUM HEAD (OR EAR) BLIGHT AND THE TOXINS PRODUCED BY FUNGI .................................................................................................. 4 2.1 The nature of Fusarium head blight ........................................................................... 5 2.2 Chemistry of Fusarium Toxins ................................................................................ 12 2.3 Toxicity of Fusarium toxins ..................................................................................... 17 2.4 Regulation ................................................................................................................ 18 2.5 Sampling and questionnaire ..................................................................................... 20 2.5.1 Sampling ....................................................................................................... 20 2.5.2 Questionnaire and mycotoxin risk assessment sheet .................................... 21 2.5.3 Methods of analysis ...................................................................................... 22 2.6 Fusarium toxins: occurrence and exposure .............................................................. 25 3 CONTROL AND MANAGE THE RISK ..................................................................... 29 3.1 Control and manage the risk pre-harvest ................................................................. 29 3.1.1 High-quality seed and resistant cultivars ...................................................... 31 3.1.1.1 Resistance mechanism - glucosylation ......................................... 34 3.1.2 Field management ......................................................................................... 35 3.1.2.1 Crop rotation ................................................................................. 35 3.1.2.2 Reduced tillage ............................................................................. 36 3.1.2.3 Deep tillage ................................................................................... 38 3.1.2.4 Nitrogen fertilization .................................................................... 39 3.1.2.5 Lodging ......................................................................................... 40 3.1.2.6 Organic farming ............................................................................ 41 3.1.2.7 Physico-chemical factors of the soil ............................................. 43 3.1.2.8 Long-range transport .................................................................... 43 3.1.3 Impact of weather conditions ........................................................................ 43 3.1.4 Pesticide treatments ...................................................................................... 47 3.1.4.1 Fungicides ..................................................................................... 48 3.1.4.2 Herbicides ..................................................................................... 50 3.1.5 Biological control agents .............................................................................. 52 3.2 Control and manage the risk post-harvest ................................................................ 54 3.2.1 Harvesting and storing of grain .................................................................... 54 3.2.2 Interactions of fungi during drying and storage ............................................ 56 Table of Contents v 3.2.3 Impact of sorting and dehulling – oats .......................................................... 57 3.2.4 Use of preservatives ...................................................................................... 57 3.2.5 Processing – milling, bread making and malting process ............................. 58 3.2.5.1 Milling and bread making ............................................................. 58 3.2.5.2 Malting process ............................................................................. 58 3.2.6 Mycotoxin inactivation ................................................................................. 59 3.3 Forecasting mycotoxin risk ...................................................................................... 61 4 AIMS OF THE STUDY .................................................................................................. 67 5 MATERIALS AND METHODS ................................................................................... 68 5.1 Collection of samples ............................................................................................... 68 5.1.1 Samples at the turn of the 1990s (I) .............................................................. 68 5.1.2 Samples at the turn of the 2000s (II) ............................................................. 68 5.1.3 Samples for developing a predictive model (III) .......................................... 69 5.1.4 Samples during 2000–2014 from the FinMyco project and from the Finnish Safety Monitoring Programme for up-to-date information (IV) ..... 70 5.2 Analytical methods ................................................................................................... 71 5.2.1 Trichothecene and zearalenone analysis ....................................................... 71 5.2.2 Determination of Fusarium species (IV) ...................................................... 72 5.2.3 DNA analysis (IV) ........................................................................................ 72 5.3 Statistical analyses .................................................................................................... 72 6 RESULTS AND DISCUSSION ..................................................................................... 74 6.1 Results at the turn of the 1990s (I) ........................................................................... 74 6.2 Results at the turn of the 2000s (II) .......................................................................... 75 6.3 Developing a predictive model (III) ......................................................................... 75 6.3.1 The effect of climate change in the near future ............................................ 77 6.4 Updated survey of Fusarium species and toxins in Finnish cereal grains (IV) ....... 78 6.4.1 FinMyco project in 2005–2007 ..................................................................... 78 6.4.2 Finnish safety monitoring programme during 2000-2014 – big deal for control and manage the risk of mycotoxins and safety in Finnish cereal grains (IV) ..................................................................................................... 80 6.4.2.1 Exposure of Fusarium toxins from Finnish cereal grains ............ 87 6.4.2.2 How to control and manage the risk ............................................. 87 6.5 Sophisticated tools of risk control at farm level ....................................................... 90 6.5.1 Practical operations at farm level .................................................................. 91 6.6 Future outlook .......................................................................................................... 92 6.7 Conclusions .............................................................................................................. 94 ACKNOWLEDGEMENTS ................................................................................................. 97 REFERENCES 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