Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content

•Fusarium mycotoxin concentration were 7–10 times lower than the EU-MCLs.•Ochratoxin A concentrations in 31% of flour samples were above the EU-MCL.•Organic and conventional wheat flour had similar mycotoxin concentrations.•Spelt and common wheat flour had similar mycotoxin concentrations.•Whole-grain had 124% higher T-2/HT-2 toxin concentrations than white flour.