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.

Efficacy of a Synthetic Antioxidant Treatment in Stabilizing Poultry Byproduct Meal and Subsequent Impact of the Treated Meal on Selected Growth Parameters of Broilers

“…These results are coherent with the findings of Karlovsky et al (2016), who claimed that in rendered feed grade products, no irradiation is required for decreasing the bacterial load. This explains the lower microbiological load in our study samples.…”

Mycotoxins in Wheat and Mitigation Measures

“…The use of chemical methods for the decontamination of cereals that exceed the mycotoxin threshold limits are not allowed in the European Union [122]. In the United States of America, only ammonization is licensed for detoxifying aflatoxins [123,124]. In addition to chemical methods, natural plant extracts and spices are known to prevent mold growth and mycotoxin production.…”

Comparative Analysis of Mycotoxigenic Fungi and Mycotoxins Contaminating Soya Bean Seeds and Processed Soya Bean from Nigerian Markets

“…Forty-one (41) samples comprising of twenty-one (21) soya bean seed samples and twenty (20) processed soya bean samples were purchased from different markets in Lagos, Nigeria, put in sterile plastic bags, sealed and transported to the laboratory in the University of Johannesburg, Doornfontein campus. Soya bean seeds were milled using a laboratory miller (IKA M20, Merck, Darmstadt, Germany) and stored at −20˚C prior to further analysis.…”

“…Mycotoxins which are chemical compounds produced by fungi species, are able to withstand very high temperatures and pressure such that, they are not easily degraded or destroyed by cooking or baking [5] [18]. Despite their ability to withstand heat, it is reported that mycotoxin contamination in food commodities can be reduced by some practices such as dehulling, sorting, and cleaning [19] [20].…”