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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...
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Effects of processing on mycotoxin stability in cereals.

Jafar Milani1, Gisoo Maleki

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Food processing, especially thermal treatments, significantly reduces but does not eliminate mycotoxins in cereals. Understanding these effects is crucial for food safety and preventing mycotoxin contamination in processed foods.

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Area of Science:

  • Food Science
  • Mycotoxicology
  • Food Safety

Background:

  • Mycotoxins commonly found in cereals like aflatoxins, ochratoxins, deoxynivalenol, zearalenone, and fumonisins can persist through food processing.
  • These contaminants pose a risk to public health, necessitating an understanding of their fate during manufacturing.

Purpose of the Study:

  • To review the impact of various food processing techniques, with a focus on thermal treatments, on the reduction of mycotoxin levels.
  • To consolidate current knowledge on how different processing methods affect the stability and concentration of key mycotoxins in food products.

Main Methods:

  • Literature review of studies investigating the effects of food processing on mycotoxins.
  • Analysis of data concerning thermal treatments such as cooking, baking, frying, roasting, and extrusion.
  • Comparison of the efficacy of different processing methods in degrading mycotoxins.

Main Results:

  • Most food processing methods, particularly those involving high temperatures, reduce mycotoxin concentrations.
  • Thermal treatments show variable but significant efficacy in decreasing levels of aflatoxins, ochratoxins, deoxynivalenol, zearalenone, and fumonisins.
  • Complete elimination of mycotoxins is rarely achieved, indicating residual risk in processed foods.

Conclusions:

  • Thermal processing is effective in mitigating mycotoxin contamination but does not completely remove these harmful compounds.
  • Further research into optimizing processing conditions is needed to enhance mycotoxin reduction and ensure food safety.
  • Consumers of processed cereal products may still be exposed to low levels of mycotoxins.