Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural Commodities

Abstract

Aflatoxin is partially or completely degraded by irradiation, heat, or treatment with strong acids or bases, oxidizing agents or bisulfite. Hydrogen peroxide plus riboflavin denature aflatoxin in milk. Mycelia of Aspergillus parasiticus can degrade aflatoxin, possibly via fungal peroxidase. Such degradation is affected by strain of A. parasiticus, amount of mycelium, temperature, pH and concentration of aflatoxin. Adsorbants, including bentonite and activated charcoal, can physically remove aflatoxin and patulin from liquid foods. Patulin is stable at low pH values but not in the presence of large amounts of vitamin C or bisulfite. Patulin can be degraded by actively fermenting yeasts and rubratoxin can be degraded by the mycelium of Penicillium rubrum.