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 Concept Videos

Regulation of Food Intake01:30

Regulation of Food Intake

2.4K
Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
2.4K
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

1.4K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.4K
Framing Effects03:26

Framing Effects

7.9K
Information is everywhere and its presentation—such as how and when items are presented—can impact our perceptions and decisions surrounding the info. This broad concept umbrellas framing effects—influences that occur due to the way information is framed in its appearance, whether it’s purely the order or the specific wording of a message. Let’s take a look at numerous ways in which two versions of something can objectively say the same thing, yet we respond in...
7.9K
Buffer Effectiveness02:19

Buffer Effectiveness

55.0K
Buffer solutions do not have an unlimited capacity to keep the pH relatively constant . Instead, the ability of a buffer solution to resist changes in pH relies on the presence of appreciable amounts of its conjugate weak acid-base pair. When enough strong acid or base is added to substantially lower the concentration of either member of the buffer pair, the buffering action within the solution is compromised.
The buffer capacity is the amount of acid or base that can be added to a given volume...
55.0K
Biological Effects of Radiation02:59

Biological Effects of Radiation

17.7K
All radioactive nuclides emit high-energy particles or electromagnetic waves. When this radiation encounters living cells, it can cause heating, break chemical bonds, or ionize molecules. The most serious biological damage results when these radioactive emissions fragment or ionize molecules. For example, α and β particles emitted from nuclear decay reactions possess much higher energies than ordinary chemical bond energies. When these particles strike and penetrate matter, they...
17.7K
Pharmacokinetics: Drug–Food and Drug–Viral Interactions01:26

Pharmacokinetics: Drug–Food and Drug–Viral Interactions

228
A drug interaction occurs when the concurrent use of another drug, food, or an external substance alters the pharmacological activity of a drug. This interaction can modify the action of the original drug, affecting its effectiveness and safety.Drug–food interactions are significant as they impact drug absorption, metabolism, and excretion. For example, grapefruit juice is a well-known disruptor of drug metabolism. It inhibits the cytochrome P450 3A4 enzyme, crucial for the metabolism of...
228

You might also read

Related Articles

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

Sort by
Same author

Fate of Mycotoxins During Processing of Foodstuffs III. Ochratoxin A During Cooking of Faba Beans ( Vicia faba ) and Polished Wheat.

Journal of food protection·2019
Same author

Fate of Mycotoxins During Processing of Foodstuffs II - Deoxynivalenol (Vomitoxin) During Making of Egyptian Bread.

Journal of food protection·2019
Same author

Fate of Mycotoxins During Processing of Foodstuffs I-Aflatoxin B<sub>1</sub> During Making of Egyptian Bread.

Journal of food protection·2019
Same author

Toxins of Penicillium Species Used in Cheese Manufacture.

Journal of food protection·2019
Same author

Mycotoxins in Feeds and Ingredients and their Origin.

Journal of food protection·2019
Same author

CFTR is a tumor suppressor gene in murine and human intestinal cancer.

Oncogene·2017

Related Experiment Video

Updated: Jan 27, 2026

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

14.7K

Effects of Food Processing on Mycotoxins.

P M Scott1

  • 1Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.

Journal of Food Protection
|April 3, 2019
PubMed
Summary
This summary is machine-generated.

Understanding how food processing affects mycotoxin levels is crucial for assessing dietary exposure. Mycotoxin stability varies greatly, with some, like aflatoxins, persisting through processing, while others degrade.

More Related Videos

Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry
08:56

Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry

Published on: November 22, 2024

1.3K
Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples
06:12

Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples

Published on: October 25, 2018

9.1K

Related Experiment Videos

Last Updated: Jan 27, 2026

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

14.7K
Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry
08:56

Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry

Published on: November 22, 2024

1.3K
Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples
06:12

Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples

Published on: October 25, 2018

9.1K

Area of Science:

  • Food Science
  • Toxicology
  • Agricultural Science

Background:

  • Mycotoxin contamination data primarily focuses on agricultural products.
  • Assessing human dietary intake requires understanding mycotoxin behavior during food processing, storage, and cooking.
  • Factors like food matrix, moisture, and processing methods influence mycotoxin stability.

Purpose of the Study:

  • To review the effects of food processing on mycotoxin decomposition and loss.
  • To highlight the varying stability of different mycotoxins during food preparation.
  • To identify research gaps concerning mycotoxin conversion products.

Main Methods:

  • Literature review of studies on mycotoxin stability during food processing.
  • Analysis of factors affecting mycotoxin degradation (process type, food matrix, contamination level).
  • Comparison of stability data for various mycotoxins (e.g., aflatoxins, ochratoxin A, vomitoxin).

Main Results:

  • Mycotoxin decomposition and loss are influenced by multiple factors, including processing type and food matrix.
  • Aflatoxins show moderate stability during roasting and persist in finished products like peanut butter.
  • Significant differences in stability exist; ergot alkaloids are largely destroyed during breadmaking, while vomitoxin is stable.

Conclusions:

  • Food processing significantly impacts mycotoxin levels, necessitating further research for accurate dietary intake assessments.
  • Aflatoxins, ochratoxin A, and vomitoxin are key mycotoxins whose stability during processing requires careful consideration.
  • More information is needed on the formation and impact of mycotoxin conversion products during food processing.