Thermostability of Ochratoxin A in wheat under two moisture conditions

Boudra, Hamid; Bars, P. Le; Bars, J. Le

doi:10.1128/aem.61.3.1156-1158.1995

Cited by 152 publications

(60 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thermal treatments do not completely eliminate OTA (Boudra et al 1995). Furthermore, some studies on stability of OTA in coffee showed significant reductions (more than 90% in some assays) (Van der Stegen et al 2001;Perez de Obanos et al 2005), but the temperatures used were much higher (approximately 400C) than those used in bread making process.…”

Section: Discussionmentioning

confidence: 99%

Stability of Ochratoxin a During Bread Making Process

Milani

Heidari

2016

Journal of Food Safety

View full text Add to dashboard Cite

Ochratoxin A (OTA) is a mycotoxin produced by fungal species which can contaminate cereal-based products such as bread. The objective of this study was to determine the stability of the mycotoxin during bread making. Bread was prepared on a pilot-plant scale by using wheat flour spiked OTA. During this process, mycotoxin level was determined after the first fermentation at 30C for 90 min, after the final fermentation at 30C for 10 min with sourdough and three types of yeast (active dry yeast, instant dry yeast and compressed yeast), and after baking at 200C for 20 min. OTA was confirmed to be relatively stable in the bread making process. The high stability of OTA was observed in the first fermentation, while the lowest stability was seen during the baking stage. Compressed yeast displayed the strongest impact on the mycotoxin during the bread making process. PRACTICAL APPLICATIONMycotoxins are toxic compounds produced by fungi which contaminate food and feed. Severe health problems and death have been reported from mycotoxin exposure. Cereal may be contaminated by mycotoxins in the field and/or after harvesting. Contaminated cereals can represent a direct source of human exposure, by their direct intake, or an indirect source through the consumption of products derived from animals fed with contaminated feed. Cereals have a variety of uses as foods, in an assortment that contains the usage of different processing methods, industrial or traditional. Food processing can have an effect on mycotoxin levels. Interest in knowing the effects of food processing on mycotoxins has increased during the last decade. The ochratoxin A (OTA) is one of the most common in cereal grains and its products especially flour-based foods. In this research, the effect of bread making process including fermentation using sourdough and three types of yeast and subsequently baking on OTA was investigated. The results showed that the compressed yeast had the most effect on mycotoxin decrease during the bread making process. The results of this research will be useful for bakery producers to lessen OTA contamination in bread. Also, it can be beneficial for other food industries which yield the fermentation products, to decontamination of food products.

show abstract

Section: Discussionmentioning

confidence: 99%

Stability of Ochratoxin a During Bread Making Process

Milani

Heidari

2016

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…OTA is a stable compound that is not destroyed by common food preparation procedures, as temperatures above 250ºC are required for several minutes to reduce the toxin concentration (Boudra et al, 1995). Thus, raw and processed food commodities can be contaminated with OTA.…”

Section: Terms Of Referencementioning

confidence: 99%

Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to ochratoxin A in food

2006

EFSA Journal

174

View full text Add to dashboard Cite

“…Also, once OTA has been formed in food it would be very difficult to remove it by the usual food processing. Boudra and others (1995) have reported that temperature as high as 250 °C cannot completely destroy OTA. Wheat flour production that involves polishing and milling has been reported to reduce ochratoxin levels (Osborne and others 1996).…”

mentioning

confidence: 99%

Mycotoxins in Food and Feed: Present Status and Future Concerns

Bhat

Ravishankar

Karim

2009

Comp Rev Food Sci Food Safe

527

382

View full text Add to dashboard Cite

Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight compounds as secondary metabolites, with confirmed toxic properties referred to as mycotoxins. Several mycotoxins reported to date are cosmopolitan in distribution and incur severe health-associated risks (including cancer and neurological disorders). Hence, creating awareness among consumers, as well as developing new methods for detection and inactivation is of great importance for food safety. In this review, the focus is on the occurrence of various types of mycotoxins in food and feed associated with risks to humans and livestock, as well as legislation put forth by various authorities, and on presently practiced detoxification methods. Brief descriptions on recent developments in mycotoxin detection methodology are also inlcuded. This review is meant to be informative not only for health-conscious consumers but also for experts in the field to pave the way for future research to fill the existing gaps in our knowledge with regard to mycotoxins and food safety.

show abstract

Thermostability of Ochratoxin A in wheat under two moisture conditions

Cited by 152 publications

References 14 publications

Stability of Ochratoxin a During Bread Making Process

Stability of Ochratoxin a During Bread Making Process

Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to ochratoxin A in food

Mycotoxins in Food and Feed: Present Status and Future Concerns

Contact Info

Product

Resources

About