Fate of mycotoxins in cereals during extrusion cooking: A review

Food Additives and Contaminants

Volumn 22, Issue 2, 2005, Pages 150-157

  Castells, M ^a   Marin S ^a   Sanchis, V ^a   Ramos, A J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Cereals; Decontamination; Extrusion cooking; Mycotoxins

Indexed keywords

AFLATOXIN; AFLATOXIN B1; AFLATOXIN B2; AFLATOXIN G1; AFLATOXIN M1; FOOD ADDITIVE; FUMONISIN; FUMONISIN B1; FUMONISIN B2; MONILIFORMIN; MYCOTOXIN; OCHRATOXIN; VOMITOXIN; ZEARALENONE;

CEREAL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD EXTRUSION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; MOISTURE; NONHUMAN; PRIORITY JOURNAL; REVIEW; TEMPERATURE MEASUREMENT;

AFLATOXINS; CARCINOGENS; CARCINOGENS, ENVIRONMENTAL; CEREALS; COOKERY; CYCLOBUTANES; ESTROGENS, NON-STEROIDAL; FOOD CONTAMINATION; FUMONISINS; HYDROLYSIS; MYCOTOXINS; OCHRATOXINS; TRICHOTHECENES; ZEARALENONE;

EID: 17444391738     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030500037969     Document Type: Review

References (34)

1. Accerbi M, Rinaldi VEA, Ng PKW. 1999. Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing. Journal of Food Protection 62:1485-1487.
2. Bennett GA, Richard JL. 1996. Influence of processing on Fusarium mycotoxins in contaminated grains. Food Technology 235-238.
3. Bennett GA, Richard JL, Eckhoff SR. 1996. Distribution of fumonisins in food and feed products prepared from contaminated corn. In: Jackson LS, DeVries JW, Bullerman LB, editors. Fumonisins in food. New York: Plenum. p 317-322.
4. Bennett GA, Shotwell OL, Hesseltine CW. 1980. Destruction of zearalenone in contaminated corn. Journal of the American Oil Chemists Society 57:245-247.
5. Bullerman LB, Ryu D, Jackson LS. 2002. Stability of fumonisins in food processing. In: DeVries JW, Truckness MW, Jackson LS, editors. Mycotoxins and food safety. Washington, DC: Kluwer/Plenum. p 195-204.
6. 1 in extruded and baked corn-based foods with sugars. Journal of Food Science 66:416-427.
7. 1 from extruded corn grits. Journal of Food Science 63:696-698.
8. Cazzaniga D, Basilico JC, Gonzalez RJ, Torres RL, de Greef DM. 2001. Mycotoxins inactivation by extrusion cooking of corn flour. Letters in Applied Microbiology 33:144-147.
9. Cheftel JC. 1989. Extrusion cooking and food safety. In: Mercier C, Linko P, Harper JM, editors. Extrusion cooking. Minnesota: American Association of Cereal Chemists. p 435-461.
10. Chelkowski J. 1991. Introduction. In: Chelkowski J, editor. Cereal grain. Mycotoxins, fungi and quality in drying and storage. Amsterdam: Elsevier. p 15-20.
11. Chelkowski J. 1998. Distribution of Fusarium species and their mycotoxins in cereal grains. In: Sinha KK, Bhamagar D, editor. Mycotoxins in agriculture and food safety. New York: Marcel Dekker. p 45-64.
12. 1 in contaminated alkali-cooked corn. Bulletin of Environmental Contamination and Toxicology 69:471-478.
13. 1, a mycotoxin from Fusarium moniliforme, in corn. Applied and Environmental Microbiology 59:2864-2867.
14. Elias-Orozco R, Castellanos-Nava A, Gaytan-Martinez M, Figueroa-Cardenas JD, Loarca-Pina G. 2002. Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content. Food Additives and Contaminants 19:878-885.
15. Fast RB. 1991. Manufacturing technology of ready-to-eat cereals. In: Fast RB, Caldwell EF, editors. Breakfast cereals and how they are made. Minnesota: American Association of Cereal Chemists. p 15-42.
16. Girolamo A de, Solfrizzo M, Visconti A. 2001. Effect of processing on fumonisin concentration in corn flakes. Journal of Food Protection 64:701-705.
17. Guy R, editor. 2001. Extrusión de los alimentos. Zaragoza: Acribia.
18. Hameed HG. 1993. Extrusion and chemical treatments for destruction of aflatoxin in naturally-contaminated corn. PhD thesis, University of Arizona.
19. Harper JM. 1989. Food extruders and their applications. In: Mercier C, Linko L, Harper JM, editor. Extrusion Cooking. Minnesota: American Association of Cereal Chemists. p 1-15.
20. Harper JM. 1992. A comparative analysis of single and twin-screw extruders. In: Kokini JL, Ho C, Karwe MV, editor. Food extrusion science and technology. New York: Marcel Dekker. p 139-148.
21. Hughes DM, Gahl MJ, Graham CH, Grieb SL. 1999. Overt signs of toxicity to dogs and cats of dietary deoxynivalenol. Journal of Animal Science 77:693-700.
22. Jackson LS, Hlywka JJ, Senthil KR, Bullerman LB. 1996. Effect of thermal processing on the stability of fumonisins. In: Jackson LS, DeVries JW, Bullerman LB, editors. Fumonisins in Food. New York: Plenum. p 345-353.
23. 1 in extrusion-cooked corn grits. Cereal Chemistry 76:16-20.
24. Martinez AJ, Monsalve C. 1989. Aflatoxin occurrence in 1985-86 corn from Venezuela and its reduction by the extrusion process. In: O'Rear C and Llewellyn GC, editor. Biodeterioration Research 2. New York: Plenum. p 251-259.
25. Matsuura Y, Yoshizawa T, Morooka N. 1981. Effects of food additives and heating on the decomposition of zearalenone in wheat flour. Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) 22:293-298.
26. Meister U. 2001. Investigations on the change of fumonisin content of maize during hydrothermal treatment of maize. Analysis by means of HPLC methods and ELISA. European Food Research and Technology 213:187-193.
27. Pineda-Valdes G, Ryu D, Hanna MA, Bullerman LB. 2003. Reduction of moniliformin in corn by heat processing. Journal of Food Science 68:1031-1035.
28. Piñeiro M, Miller J, Silva G, Musser S. 1999. Effect of commercial processing on fumonisin concentrations of maize-based foods. Mycotoxin Research 15:2-12.
29. Riaz MN. 2004. Introducción a los extrusores y sus principios. In: Riaz MN, editor. Extrusores en las aplicaciones de alimentos. Zaragoza: Acribia, p 1-21.
30. Ryu D, Hanna MA, Bullerman LB. 1999. Stability of zearalenone during extrusion of corn grits. Journal of Food Protection 62:1482-1484.
31. Saunders DS, Meredith FI, Voss KA. 2001. Control of fumonisin: effects of processing. Environmental Health Perspectives 109:333-336.
32. Scott PM. 1991. Possibilities of reduction or elimination of mycotoxins present in cereal grains. In: Chelkowski J, editor. Cereal grain. Mycotoxins, fungi and quality in drying and storage. Amsterdam: Elsevier. p 529-572.
33. Scudamore KA, Banks JN, Guy RCE. 2004. Fate of ochratoxin A in the processing of whole wheat grain during extrusion. Food Additives and Contaminants 21:488-497.
34. Wolf-Hall CE, Hanna. MA, Bullerman LB. 1999. Stability of deoxynivalenol in heat-treated foods. Journal of Food Protection 62:962-964.