Effect of processing on aflatoxin

Advances in Experimental Medicine and Biology
Douglas L Park

Abstract

Naturally occurring toxicant contamination of foods with mycotoxins is unavoidable and unpredictable and poses a unique challenge to food safety. Aflatoxins are toxic mold metabolites produced by toxigenic strains of Aspergillus species. Primary commodities susceptible to aflatoxin contamination include corn, peanuts and cottonseed and animal-derived foods such as milk when the animal is fed aflatoxin-contaminated feed. Risks associated with aflatoxin-contaminated foods can be reduced through the use of specific processing and decontamination procedures. Factors, which influence the effectiveness of a specific process or procedure, include the chemical stability of the mycotoxin(s), nature of the process, type and interaction with the food/feed matrix and interaction with multiple mycotoxins if present. Practical decontamination procedures must: 1) inactivate, destroy, or remove the toxin, 2) not produce or leave toxic residues in the food/feed, 3) retain the nutritive value of the food/feed, 4) not alter the acceptability or the technological properties of the product, and, if possible, 5) destroy fungal spores. For aflatoxins, multiple processing and/or decontamination schemes have been successful in reducing aflatoxin concen...Continue Reading

Citations

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