**4. Conclusions**

Among the analysed cereals, the highest percentage of T-2- and HT-2-positive samples were determined in oats, followed by maize, triticale and barley, whereas the highest mean and maximal concentration of the toxins was determined in maize. The summary T-2/HT-2 concentrations found in one maize and one triticale sample were higher than the indicative levels stipulated by the European Commission, suggesting that further sampling should be performed and that the production conditions should be investigated more thoroughly. As for the thermal methods of toxin reduction, roasting appears to efficiently reduce T-2 and HT-2 concentrations, whereas cooking does not significantly reduces these mycotoxins. Extrusion cooking seems to be far more efficient since it resulted in an almost complete T-2/HT-2 elimination in all cereals, independent of the temperature regime applied during the extrusion process.
