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Chemical and Physical Treatments for Reducing Mycotoxin Contaminations

  • Dongqiang Hu
  • Aibo WuEmail author
Chapter

Abstract

In most cases, enzymes, antifungal microbial, and various bio-sourced methods were effective for the control of mycotoxin contaminations, while it has a common deficiency that not all of the mycotoxins were desirably controlled when treating with these abovementioned means. Herein, we concluded multiple physical and chemical agents to control mycotoxins and also the most widely used way in the factory production. All of the physical and part of the chemical treatments aimed at the reduction of the mycotoxins themselves, which means destroying or transformation of their molecular structures. Most chemical reagents were used in the field experiments where they aimed at the resources of these mycotoxins, i.e., fungal pathogens. Of course, some antifungal reagents are especially absorbed or combined with these mycotoxins just like multiple bio-resourced agents. After all, these two methods played an important role in the front of food processing procedures, due to their low cost, simplicity, high efficiency, and sufficient universality.

Keywords

Chemical treatment Physical treatment Contaminations Reduction Mycotoxins 

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© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.CAS Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological SciencesUniversity of Chinese Academy of Sciences, Chinese Academy of SciencesShanghaiPeople’s Republic of China

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