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Survey of fusarium mycotoxins contamination in cereals and foodstuffs and fate of mycotoxins during food processing

Survey of fusarium mycotoxins contamination in cereals and foodstuffs and fate of mycotoxins during food processing

Journal of the Food Hygienic Society of Japan 28(5): 322-329

The natural occurrence of Fusarium mycotoxins in cereals and foodstuffs, and the fate of mycotoxins during food processing were investigated. During the 3-year period 1983 .apprx. 1985, samples from commercial markets in Tokyo [Japan] were assayed for the presence of deoxynivalenol, nivalenol, fusarenon-x, diacetoxyscirpenol, neosolaniol, HT-2 toxin, T-2 toxin and zearalenone. Samples were extracted with acetonitrile-water (3:1), and further purified by Florsil column chromatography. The final extracts were then derivatized with N-trimethylsilylimidazole-trimethylchlorosilane-ethyl acetate (1:0.2:9) and quantitated by gas chromatography with the use of an electron capture detector. Identifications were confirmed by gas chromatography/mass spectrometry. As a result, deoxynivalenol, nivalenol and zearalenone were detected in barley, wheat, beans, corn and their products. The behavior of Fusarium mycotoxins during the production and cooking of foods was studied. In order to determine whether there might be a health risk to humans as a result of intake of mycotoxins from agricultural products contaminated therewith, we examined the heat-stabilities of mycotoxins under various cooking conditions which are employed in ordinary life. It was found that the mycotoxins decomposed with increase in temperature but some still remained after being heated at a usual cooking temperature for an ordinary period.

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Accession: 006550845

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DOI: 10.3358/shokueishi.28.322

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