Importance of Food Processing in the Area of Food Safety & Mycotoxins

Good agricultural practices, plant diseases management and adequate storage conditions reduce mycotoxins levels in the food chain, yet do not eliminate them completely. In the scientific field, there is therefore a progressive awareness about the potential implications of food processing on mycotoxins: it can potentially alter the concentration of mycotoxins because of mechanical or thermal energies that in fact determine transformation and/or degradation. The various food processing that may have mitigating effects on mycotoxins include cleaning, milling, brewing, fermentation, cooking, baking, frying, roasting, flaking, alkaline cooking, nixtamalization, and extrusion.