Scott P M
Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
J Food Prot. 1984 Jun;47(6):489-499. doi: 10.4315/0362-028X-47.6.489.
Most data on mycotoxin contamination applies to agricultural products, such as grains, and could be used to assess human dietary intake of mycotoxins if the effects of food processing, storage and home cooking were known. Several factors - the nature of the process, the food matrix, moisture content of the foodstuff, additives, and mode and level of contamination - can affect experimental results on the decomposition or loss of mycotoxins during food processing. Additionally, the various mycotoxins that have been studied possess wide differences in stability. For example, during the making of bread from wheat flour, up to 100% of ergot alkaloids are destroyed, whereas vomitoxin is stable. Most research on processing of foods containing mycotoxins has been carried out with the aflatoxins, including studies on the sorting and roasting of peanuts, cleaning and milling of corn, the various stages in making vegetable oils, storage and cooking of meat, cooking of corn products, breadmaking, and (for aflatoxin M) the processing of milk and cheese. In general, aflatoxins are moderately stable during roasting processes and persist into finished foods, such as peanut butter. Ochratoxin A, patulin, and vomitoxin and other trichothecenes have also received considerable attention. Little information is available on conversion products of mycotoxins during food processing.
大多数关于霉菌毒素污染的数据适用于农产品，如谷物，如果了解食品加工、储存和家庭烹饪的影响，这些数据可用于评估人类从饮食中摄入霉菌毒素的情况。几个因素——加工过程的性质、食物基质、食品的水分含量、添加剂以及污染方式和程度——会影响食品加工过程中霉菌毒素分解或损失的实验结果。此外，已研究的各种霉菌毒素在稳定性方面存在很大差异。例如，在从小麦粉制作面包的过程中，高达100%的麦角生物碱会被破坏，而呕吐毒素则很稳定。大多数关于含霉菌毒素食品加工的研究都是针对黄曲霉毒素进行的，包括对花生的分选和烘烤、玉米的清理和研磨、植物油制作的各个阶段、肉类的储存和烹饪、玉米制品的烹饪、面包制作，以及（针对黄曲霉毒素M）牛奶和奶酪的加工。一般来说，黄曲霉毒素在烘烤过程中稳定性适中，并会残留到成品食品中，如花生酱。赭曲霉毒素A、展青霉素、呕吐毒素和其他单端孢霉烯族毒素也受到了相当多的关注。关于食品加工过程中霉菌毒素转化产物的信息很少。
