Author
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Richard, John |
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Bennett, Glenn |
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ECKHOFF, STEVE - DEPT AG ENG, UNIV OF IL |
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Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only Publication Acceptance Date: 6/12/1996 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: The mycotoxin scientific community has expended efforts in controlling the factors that allow for the preharvest formation of mycotoxins in agricultural commodities. Some of these factors are uncontrollable and in certain years, crops from various geographic regions become contaminated with various mycotoxins. Thus, human foods prepared from these crops can contain one or more of these mycotoxins. To provide marketability of these contaminated crops, we have examined the distribution of these mycotoxins during processing of contaminated corn to determine those fractions that may be safely used for food or if further work needs to be done that would allow for removal of the mycotoxin from the fraction used in food. Processes investigated include ethanol fermentation, wet milling and dry milling. We found that those fractions from processing that are used most prominently for animal food are usually contaminated with the specific mycotoxin. Thus there remains a need for decontamination procedures. From our studies with oat hulls contaminated with deoxynivalenol for preparation of "fluffy cellulose" we determined that pretreatment can be used to eliminate or significantly reduce certain mycotoxins from grains prior to processing. |
