title: Impact of food processing and detoxification treatments on mycotoxin contamination.
abstract: Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.
authors.affiliation: Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse6, 37077, Göttingen, Germany.
authors.forename: Petr
authors.initials: P
authors.lastname: Karlovsky
authors.affiliation: Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122, Parma, Italy.
authors.forename: Michele
authors.initials: M
authors.lastname: Suman
authors.affiliation: Christian Doppler Laboratory for Mycotoxin Metabolism, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Straße 20, 3430, Tulln, Austria.
authors.forename: Franz
authors.initials: F
authors.lastname: Berthiller
authors.affiliation: Cargill R&D Center Europe, Havenstraat 84, B-1800, Vilvoorde, Belgium.
authors.forename: Johan
authors.initials: J
authors.lastname: De Meester
authors.affiliation: Department of Chemistry, Division of Food Chemistry and Toxicology, Germany (retired), University of Kaiserslautern, P.O.Box 3049, 67653, Kaiserslautern, Germany.
authors.forename: Gerhard
authors.initials: G
authors.lastname: Eisenbrand
authors.affiliation: Nestlé Research Center, Vers-chez-les-Blanc, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Irène
authors.initials: I
authors.lastname: Perrin
authors.affiliation: INRA, UMR 1331 ToxAlim, Research Center in Food Toxicology, 180 chemin de Tournefeuille, BP93173, 31027, Toulouse, France.|Université de Toulouse, INP, UMR1331, Toxalim, Toulouse, France.
authors.forename: Isabelle P
authors.initials: IP
authors.lastname: Oswald
authors.affiliation: General Health Effects Toxicology Safety Food (GETS), Winterkoning 7, 34353 RN, Nieuwegein, The Netherlands.
authors.forename: Gerrit
authors.initials: G
authors.lastname: Speijers
authors.affiliation: International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Chiodini
authors.affiliation: International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium.
authors.forename: Tobias
authors.initials: T
authors.lastname: Recker
authors.affiliation: International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium. publications@ilsieurope.be.
authors.forename: Pierre
authors.initials: P
authors.lastname: Dussort
mesh_terms: D003666:Decontamination / Q000379:methods*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009183:Mycotoxins / Q000037:antagonists & inhibitors*; D011041:Poisoning / Q000517:prevention & control*
chemical_list: D009183:Mycotoxins
keywords: Biological detoxification; Chemical treatment; Decontamination; Mitigation; Natural toxins; Physical methods