title: Stability of deoxynivalenol in heat-treated foods.
abstract: The effects of high-temperature and -pressure processing of foods spiked with deoxynivalenol (DON) were examined. In extruded corn grits, extruded dry dog food, and autoclaved moist dog food, there were no significant reductions (P < 0.05) in DON after processing. Autoclaved cream-style corn showed a reduction in DON of only 12%. Overall, DON was stabile to the high temperature and pressure processes tested. The use of an alpha-amylase in the extraction method for analysis by an enzyme-linked immunosorbant assay (ELISA) improved the recovery of DON from the spiked extruded and autoclaved products by as much as 26% over the standard ELISA method.
authors.affiliation: Food and Nutrition Department, North Dakota State University, Fargo 58105, USA.
authors.forename: C E
authors.initials: CE
authors.lastname: Wolf-Hall
authors.forename: M A
authors.initials: MA
authors.lastname: Hanna
authors.forename: L B
authors.initials: LB
authors.lastname: Bullerman
mesh_terms: D000821:Animal Feed; D000818:Animals; D004285:Dogs; D004797:Enzyme-Linked Immunosorbent Assay; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D006358:Hot Temperature; D014255:Trichothecenes / Q000032:analysis*; D003313:Zea mays / Q000737:chemistry*; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D014255:Trichothecenes; D000516:alpha-Amylases; C007262:deoxynivalenol