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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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Related Experiment Video

Updated: Jul 12, 2026

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

Stability of mycotoxins during food processing.

Lloyd B Bullerman1, Andreia Bianchini

  • 1Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919, United States. LBULLERMAN1@UNL.EDU <LBULLERMAN1@UNL.EDU>

International Journal of Food Microbiology
|September 7, 2007
PubMed
Summary

Food processing methods like extrusion can significantly reduce mycotoxin contamination in grains. High temperatures, especially above 150°C with glucose, are effective in lowering levels of harmful mycotoxins such as fumonisins.

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ELIME (Enzyme Linked Immuno Magnetic Electrochemical) Method for Mycotoxin Detection
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ELIME (Enzyme Linked Immuno Magnetic Electrochemical) Method for Mycotoxin Detection

Published on: October 23, 2009

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Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

ELIME (Enzyme Linked Immuno Magnetic Electrochemical) Method for Mycotoxin Detection
12:11

ELIME (Enzyme Linked Immuno Magnetic Electrochemical) Method for Mycotoxin Detection

Published on: October 23, 2009

Area of Science:

  • Food Science
  • Mycology
  • Toxicology

Background:

  • Mycotoxins commonly found in cereal grains can persist through food processing.
  • Key mycotoxins include aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone.
  • Various food processing techniques can alter mycotoxin concentrations with varying efficacy.

Purpose of the Study:

  • To evaluate the impact of different food processing methods on mycotoxin reduction.
  • To determine the effectiveness of high-temperature processing, specifically extrusion, on mycotoxin degradation.

Main Methods:

  • Analysis of mycotoxin levels after various food processing operations.
  • Investigating the effect of extrusion processing temperatures (above 150°C) on specific mycotoxins.
  • Examining the role of additives like glucose and extrusion temperatures on fumonisin reduction.

Main Results:

  • High-temperature food processing, particularly roasting and extrusion, shows promise for reducing mycotoxin levels.
  • Extrusion processing above 150°C effectively reduces zearalenone and fumonisins, with moderate reduction of aflatoxins.
  • Adding 10% glucose to corn grits during extrusion at ≥160°C resulted in 75-85% reduction of Fumonisin B(1).

Conclusions:

  • Extrusion processing, especially at high temperatures and with glucose, is a promising method for significantly reducing mycotoxin contamination in food products.
  • Degradation products of fumonisins are formed during extrusion, and toxicity may be reduced in processed materials.