Thanks to the favourable impact of the vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON toxin concentration has often caused a problem. The DON toxin in terms of human and animal health is a serious food safety risk factor. Therefore, it is important that there be methods during the wheat milling process, which reduce the level of the toxin. We proved in our earlier examinations that with the help of a modern colour sorting machine the DON toxin content of wheat items can be significantly reduced. The question is how the mycotoxin content of the by-product produced in parallel during the process changes, which is used primarily as animal forage. The authors present an analysis of these relevant experimental data. The results show that the toxin content of the by-product exceeds the toxin content of the initial wheat item.