Effects of processing on mycotoxins

 

 

Dojin Ryu,¹ Andreia Bianchini² and Lloyd B Bullerman^2*

¹Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA

²Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA

 

 

Abstract

Purpose of the review: This review summarises the effects of common food processes on several important mycotoxins.

Findings: Aflatoxins, ochratoxin A, fumonisins, deoxynivalenol and zearalenone are commonly occurring secondary fungal metabolites known to be toxic to animals and humans. These mycotoxins are fairly heat stable and some level tends to remain in processed food products. While varying degrees of reduction have been documented during some food processes, including sorting, cleaning, milling, baking, canning, frying, roasting, brewing, nixtamalisation and extrusion, removal or destruction is not complete. The reduction of mycotoxins is generally correlated with the degree of heat employed in the process; however, heat energy alone may not cause complete elimination of mycotoxins during food processing. Extrusion cooking as a process has been shown to be effective in reducing most mycotoxins at temperatures above 150°C. Fumonisins, in particular, may be reduced significantly in the presence of a reducing sugar such as glucose, but the degradation or reaction mechanism is not fully understood.

Directions for future research: Additional future research is needed to delineate the chemical and toxicological fate of mycotoxins and their degradation products during food processing to ensure the safety of processed foods. 

 

Keywords: mycotoxins; reduction; thermal processing; extrusion

 

Stewart Postharvest Review 2008, 6:5

Published online 01 December 2008

doi: 10.2212/spr.2008.6.5