Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Influence of processing on trichothecene levels.

Clare M Hazel1, Sue Patel

  • 1RHM Technology, Lincoln Road, High Wycombe, Buckinghamshire HP12 3QR, UK. cmhazel@rhmtech.co.uk

Toxicology Letters
|September 3, 2004
PubMed
Summary

Trichothecene mycotoxins in cereal grains can survive food processing, impacting final food safety. Understanding their fate in processes like baking and brewing is crucial for consumer protection.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same journal

Effects of microplastics and nanoplastics on rodent gut microbiota diversity: A systematic review and meta-analysis.

Toxicology letters·2026
Same journal

Predictors of bisphenol A exposure in pregnant women of the Barwon Infant Study.

Toxicology letters·2026
Same journal

Fenazaquin impairs liver development and metabolic homeostasis in zebrafish (Danio rerio) by disrupting glucose and lipid metabolism.

Toxicology letters·2026
Same journal

LEF1 regulated CTHRC1 promotes silica-induced pulmonary fibrosis through CD44-dependent signaling.

Toxicology letters·2026
Same journal

hERG channel blockade and additive interactions of magnolol and honokiol from Magnolia species.

Toxicology letters·2026
Same journal

Evaluation of dose-dependent hematotoxic effects of celastrol on human blood cells in vitro.

Toxicology letters·2026

Area of Science:

  • Food Science
  • Mycotoxicology
  • Agricultural Chemistry

Background:

  • Trichothecene mycotoxins are common contaminants in cereal grains used for food.
  • Food processing significantly alters mycotoxin levels in final products.
  • Trichothecenes are heat-stable and water-soluble, influencing their behavior during processing.

Purpose of the Study:

  • To investigate the fate of trichothecene mycotoxins during various food processing methods.
  • To assess the survival and transfer of trichothecenes in dry-milling and wet-milling processes.
  • To identify knowledge gaps in understanding trichothecene processing in major European food production.

Main Methods:

  • Surveillance of retail food and drinks of cereal origin.
  • Analysis of trichothecene contamination in different fractions of dry-milled and wet-milled grains.
  • Review of existing literature on trichothecene stability and solubility.

Main Results:

  • Trichothecenes are found to survive common food production processes.
  • Dry-milling concentrates trichothecenes in outer grain fractions; wet-milling transfers them to aqueous streams.
  • Contaminated streams in wet milling primarily enter the animal feed chain with minimal transfer to animal products.

Conclusions:

  • Trichothecene mycotoxins persist through food processing, posing a risk to food safety.
  • Processing methods like dry and wet milling significantly influence trichothecene distribution.
  • Further research is needed on the impact of European food processing techniques, such as baking and brewing, on trichothecene levels.

Related Experiment Videos