• The results are intermediate data. Investigations have not yet been completed.
• Grain and grain products contain different quantities of DON.
• The main cause for DON infection is contamination of the grain during the growing season.
• DON may also be produced during storage and/or handling and processing of food.
• There does not seem to be a zero-tolerance.
• It is essential to take appropriate measures during primary production and secondary production to minimize mycotoxin formation.
• The results explain a possible consumer risk that has to be taken seriously.
• Furthermore it is necessary to determine EC-wide limiting DON values for foodstuff.