You are here:

The fate of mycotoxins during the primary food processing of maize

Mycotoxins are widespread natural toxins with diverse toxicological impacts, produced in crops like cereals in the field and/or post-harvest. Primary processing, such as cleaning and milling of grain can cause a redistribution of mycotoxins by fractionation. The current article comprehensively reviews the effect of cleaning, dry-milling, and wet-milling operations on mycotoxin concentrations in maize products. In doing so, industrial and traditional processing procedures were considered. Furthermore, the observed changes are set in relation to regulatory requirements in the European Union (EU) regarding mycotoxins in foodstuffs.

The study was published in the journal "Food Control"

The fate of mycotoxins during the primary food processing of maize

Sara Schaarschmidt, Carsten Fauhl-Hassek
Food Control
Volume 121, March 2021, 107651
https://doi.org/10.1016/j.foodcont.2020.107651
https://www.sciencedirect.com/science/article/abs/pii/S0956713520305673?via%3Dihub

Up

Cookie Notice

This site only uses cookies to offer you a better browsing experience. Find out more on how we use cookies in our Data Drotection Declaration.