Abstract
Mycotoxins are considered a serious threat for mankind health due to their ability to form toxin secondary metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of Aflatoxins (AFs), Ochratoxins (OTAs), Trichotecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA) in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed. In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined together with the processes and the process conditions used during the usual commodities handling and foodstuff manufacturing.
Highlights
Mycotoxins are naturally occurring toxic fungal secondary metabolites that exhibit a toxic or potentially carcinogenic activity to animals and humans
Procedures such as heating, ripening, drying, and storage have no effects on the degradation of the Ochratoxin A (OTA) in meat products and about 20% of reduction has been recorded in some pig products after frying [50]
This Turkish industrial protocol was compared to conventional pasteurization (90°C for 10 minutes) and with the high temperature short time method (HTST) (60°C, 70°C, 80°C and 90°C for 10 sec) which confirmed the best performance at 90°C for 10 sec with a maximum reduction of the 19%
Summary
Mycotoxins are naturally occurring toxic fungal secondary metabolites that exhibit a toxic or potentially carcinogenic activity to animals and humans. In the case of rice, it has been observed that OTA contamination level, to the AFs, can be reduced up to 86% if the rice is cooked using a large amount of water [28] Procedures such as heating, ripening, drying, and storage have no effects on the degradation of the OTA in meat products and about 20% of reduction has been recorded in some pig products after frying [50]. In Turkey, is common an industrial process for apple juices that requires a treatment at 90°C for 10 seconds because the level of the PAT is reduced averagely of 13% [87] This Turkish industrial protocol was compared to conventional pasteurization (90°C for 10 minutes) and with the high temperature short time method (HTST) (60°C, 70°C, 80°C and 90°C for 10 sec) which confirmed the best performance at 90°C for 10 sec with a maximum reduction of the 19%. PITC caused the higher BEA reduction, and should be chosen as a fumigant to decrease the BEA levels in grains and flours
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