The fate of mycotoxins during cereal processing

Keith A. Scudamore; John N. Banks

The fate of mycotoxins during cereal processing

In: Meeting the mycotoxin menace

Authors:

Keith A. Scudamore

Keith A. Scudamore ¹KAS Mycotoxins, 6 Fern Drive, Taplow, Maidenhead, Berkshire, SL6 0JS, UK

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John N. Banks

John N. Banks ²Central Science Laboratory, Sand Hutton, York, YO41 1LZ , UK kasmyc@aol.com

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Type:: Chapter

Pages:: 165–181

DOI:: https://doi.org/10.3920/978-90-8686-523-9_011

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Mycotoxins are fairly stable contaminants in cereals but may break down partially during processing depending on many factors. Because important mycotoxins such as aflatoxins, ochratoxin A, deoxynivalenol, zearalenone and fumonisins can survive processing of raw cereals to some extent and thus occur in consumer foods, the priority should be prevention at source. When this cannot be done, appropriate management of the commodity during processing becomes of prime importance and reliable experimental data tracing the fate of the mycotoxin at each stage of the process are required to optimise control or reduction of the mycotoxin reaching the consumer. A recent study shows that ochratoxin A can be reduced during production of bread by cleaning and scouring regimes and by elimination of the bran and offal components, although conditions of baking had minimal effect on the final concentrations.

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Meeting the mycotoxin menace

E-Book ISBN:: 9789086865239

Publisher:: Wageningen Academic

Print Publication Date:: 10 Oct 2004

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- Life Sciences

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The fate of mycotoxins during cereal processing

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Meeting the mycotoxin menace

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