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Distribution of Fusarium Molds and Fumonisins in Dry-Milled Corn Fractions¹

¹Published as Journal Series Paper 11798, Agricultural Research Division, Lincoln, NE. Research was conducted under projects 16-056 and 16-067 (NC-213). ²Dept. Food Science & Technology, University of Nebraska, Lincoln, NE 68583-0919. ³Present address: Kellogg Company, 235 Porter Street, Battle Creek, MI 49016. ⁴Food and Drug Administration, National Center for Food Safety and Technology, Summit-Argo, IL 60501. This publication was partially supported by cooperative agreement FD-000431 from the U.S. Food and Drug Administration (and the National Center for Food Safety and Technology). Its contents are solely the opinions of the authors and do not necessarily represent official views of the U.S. Food and Drug Administration. ⁵Corresponding author. Phone: 402/472-2801. Fax: 402/472-1693. E-mail: lbullerman@foodsci.unl.edu

The distribution of Fusarium molds and fumonisins was determined in commercial and experimental dry-milled corn fractions. Fusarium infection of the commercial whole corn samples ranged from 10 to 28%; F. moniliforme was the predominant species. Fusarium counts in corn fractions were <100 colony-forming units (CFU)/g in flaking grits, <100 - 6.4 × 10⁴ CFU/g in bran, <100 − 1.6 × 10⁴ CFU/g in germ, and <100 − 2.7 × 10³ CFU/g in flour. Fumonisin concentrations were ≤0.1 μg/g in flaking grits, 0.2–1.1 μg/g in flour, 0.1–2.0 μg/g in germ, and 1.5–3.2 μg/g in bran. Yellow, blue, and white dent corns naturally contaminated with varying levels of fumonisins (25.4, 3.9, and 0.3 μg of fumonisin B₁ per gram) and Fusarium molds (3.9 × 10⁶, 8.0 × 10⁵, and 2.6 × 10⁴ CFU/g) were experimentally dry milled with a horizontal drum degermer. Number 5 grits contained significantly lower Fusarium counts and fumonisin concentrations than the whole kernel corn. Fusarium counts and fumonisins increased as grit size decreased, and high Fusarium counts and fumonisin concentrations were found in germ, bran, and fines.