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Deoxynivalenol (DON) is a natural-occurring mycotoxin mainly produced by Fusarium graminearum. It is also know as vomitoxin due to his strong emetic effects after consumption, because it is transported into the brain, where it runs dopaminergic receptors. The emetic effects of this mycotoxin were firstly described in Japanese men consuming mouldy barley containing Fusarium fungi in 1972. DON is probably the best known and most common contaminant of grains and their subsequent products. Its occurrence in food and feed represent more than 90% of the total number of samples and it is a potential marker of the occurrence of other mycotoxins. One of the most important physicochemical property of DON is its ability to withstand high temperatures, which is the risk of its occurrence in food. Numerous studies have documented that DON was heat-stable. However, DON levels are reduced in cooked pasta and noodles because of leaching into the cooking water.