Effects of processing on mycotoxin stability in cereals.
The mycotoxins that generally occur in cereals and other products are not completely destroyed during food-processing operations and can contaminate finished processed foods. The mycotoxins most usually associated with cereal grains are aflatoxins, ochratoxins, deoxynivalenol, zearalenone and fumonisins. The various food processes that may have effects on mycotoxins include cleaning, milling, brewing, cooking, baking, frying, roasting, flaking, alkaline cooking, nixtamalization, and extrusion. Most of the food processes have variable effects on mycotoxins, with those that utilize high temperatures having the greatest effects. In general, the processes reduce mycotoxin concentrations significantly, but do not eliminate them completely. This review focuses on the effects of various thermal treatments on mycotoxins.
Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
Jafar
J
Milani
Gisoo
G
Maleki
D002523:Edible Grain; D005506:Food Contamination; D005511:Food Handling; D006801:Humans; D009183:Mycotoxins; D013696:Temperature
D009183:Mycotoxins
aflatoxins; cereals; deoxynivalenol; food processing; fumonisins; mycotoxins