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Fumonisins in Food pp 345–353Cite as

Effect of Thermal Processing on the Stability of Fumonisins

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Part of the Advances in Experimental medicine and Biology book series (AEMB,volume 392)

Abstract

Fumonisins, a group of mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. F. moniliforme and the fumonisins are an area of increasing concern for corn producers and consumers. Consequently, there is interest in reducing human and animal exposure to these fungal toxins. Studies of the effects of biological, chemical, and physical treatments on the reduction of fumonisin levels in food have shown variable results. Work was conducted at the U.S. Food and Drug Administration, National Center for Food Safety and Technology, to determine the effects of thermal processing on fumonisins B1 (FB1) and B2 (FB2) in an aqueous buffer. Parameters that were studied included processing time (0–60 min), processing temperature (100–235°C), and buffer pH (4, 7, and 10). The rate and extent of fumonisin decomposition increased with processing temperature. Less than 27% of FB1 and less than 20% of FB2 were lost when processing temperatures were less than or equal to 125°C for 60 min. After 60 min at 150°C, losses of FB1 and FB2 were 80–90% at pH 4, 18–30% at pH 7, and 40–52% at pH 10. At temperatures greater than or equal to 175°C, more than 80% of FB1 and FB2 was lost after 60 min. These results indicate that foods reaching temperatures greater than 150°C during processing may have lower fumonisin levels. More work is needed to quantitate the effects of different processing operations (baking, extrusion, frying) on the fumonisin content of corn-based foods.

Keywords

  • Fusarium Moniliforme
  • Thin Stillage
  • Fumonisin Production
  • Fumonisin Level
  • Aqueous Model System

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Author information

Authors and Affiliations

  1. National Center for Food Safety and Technology, U.S. Food and Drug Administration, Summit-Argo, IL, 60501, USA

    Lauren S. Jackson

  2. Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68583, USA

    Jason J. Hlywka & Lloyd B. Bullerman

  3. National Center for Food Safety and Technology, Illinois Institute of Technology, Summit-Argo, IL, 60501, USA

    Kannaki R. Senthil

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  1. Lauren S. Jackson
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  2. Jason J. Hlywka
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  3. Kannaki R. Senthil
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  4. Lloyd B. Bullerman
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Editor information

Editors and Affiliations

  1. Food and Drug Administration, National Center for Food Safety and Technology, Summit-Argo, Illinois, USA

    Lauren S. Jackson

  2. General Mills, Inc., Minneapolis, Minnesota, USA

    Jonathan W. DeVries

  3. University of Nebraska-Lincoln, Lincoln, Nebraska, USA

    Lloyd B. Bullerman

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© 1996 Springer Science+Business Media New York

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Jackson, L.S., Hlywka, J.J., Senthil, K.R., Bullerman, L.B. (1996). Effect of Thermal Processing on the Stability of Fumonisins. In: Jackson, L.S., DeVries, J.W., Bullerman, L.B. (eds) Fumonisins in Food. Advances in Experimental medicine and Biology, vol 392. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1379-1_30

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  • DOI: https://doi.org/10.1007/978-1-4899-1379-1_30

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