Stability of Deoxynivalenol in Heat-Treated Foods†-Reference-Cited by-同舟云学术

Stability of Deoxynivalenol in Heat-Treated Foods†

Published:1999-08-01 Issue:8 Volume:62 Page:962-964
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

WOLF-HALL CHARLENE E.¹,HANNA MILFORD A.²,BULLERMAN LLOYD B.³

Affiliation:

1. 1Food and Nutrition Department, IACC 334A, North Dakota State University, Fargo, North Dakota 58105

2. 2Department of Biological Systems Engineering, University of Nebraska at Lincoln, Lincoln, Nebraska 68583-0730

3. 3Department of Food Science and Technology, University of Nebraska at Lincoln, Lincoln, Nebraska 68583-0919, USA

Abstract

The effects of high-temperature and -pressure processing of foods spiked with deoxynivalenol (DON) were examined. In extruded corn grits, extruded dry dog food, and autoclaved moist dog food, there were no significant reductions (P < 0.05) in DON after processing. Autoclaved cream-style corn showed a reduction in DON of only 12%. Overall, DON was stabile to the high temperature and pressure processes tested. The use of an α-amylase in the extraction method for analysis by an enzyme-linked immunosorbant assay (ELISA) improved the recovery of DON from the spiked extruded and autoclaved products by as much as 26% over the standard ELISA method.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/62/8/962/1671760/0362-028x-62_8_962.pdf

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