Importance of Food Processing in the Area of Food Safety & Mycotoxins
Michele Suman,
Research Manager,
Barilla SpA Research Labs
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. The objective of this presentation is to discuss the reduction of known mycotoxins through appropriate management of the industrial technologies, targeting worldwide solutions scientifically available, taking inspiration in particular from the last 2 years activities of the International Life Sciences Institute Europe (ILSI Europe) Process-related Compounds and Natural Toxins Task Force - Expert Group “Reactions and Potential Mitigation of Mycotoxins During Food Processing”.
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