a Amity Institute of Environmental Sciences , Amity University Campus , Noida-201303, Gautam Buddha Nagar , UP , India.
Crit Rev Food Sci Nutr. 2015;55(12):1672-83. doi: 10.1080/10408398.2012.701254.
Mycotoxins that commonly occur in cereal grains and other products can contaminate finished processed foods on account of their high toxicity. The mycotoxins that are commonly associated with food grains include aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone. Various food-processing operations include sorting, trimming, cleaning, cooking, baking, frying, roasting, flaking, and extrusion that have variable effects on mycotoxins. The nature of the processing operation viz. physical, chemical, or thermal plays an important role in this; usually, the processes that utilize the higher temperatures have greater effects on mycotoxin dissipation. In general, the processes are known to reduce mycotoxin concentrations significantly, but do not eliminate them completely. However, roasting and extrusion processing result in lowest mycotoxin concentrations, since these involve higher temperatures. It is observed that very high temperatures are needed to bring about high reduction in mycotoxin concentrations, approaching acceptable background levels. The treatment with chemicals like ammonia, bicarbonate, citric acid, or sodium bisulfite is also effective in resulting in significant decline in mycotoxin concentrations.
谷物和其他产品中常见的霉菌毒素由于其高毒性，可能会污染成品加工食品。与粮食有关的常见霉菌毒素包括黄曲霉毒素、赭曲霉毒素 A、伏马菌素、脱氧雪腐镰刀菌烯醇和玉米赤霉烯酮。各种食品加工操作包括分拣、修剪、清洁、烹饪、烘焙、油炸、烘烤、压片和挤压，这些操作对霉菌毒素有不同的影响。加工操作的性质（物理、化学或热）在这方面起着重要作用；通常，利用较高温度的过程对霉菌毒素的消散有更大的影响。一般来说，这些过程被认为可以显著降低霉菌毒素浓度，但不能完全消除它们。然而，由于涉及较高的温度，烘焙和挤压加工会导致最低的霉菌毒素浓度。观察到，需要非常高的温度才能使霉菌毒素浓度大幅降低，接近可接受的背景水平。用氨、碳酸氢盐、柠檬酸或亚硫酸氢钠等化学物质处理也能有效地显著降低霉菌毒素浓度。
