Stability of Deoxynivalenol in Heat-Treated Foods

Abstract

The effects of high-temperature and -pressure processing of foods spiked with deoxynivalenol (DON) were examined. In extruded corn grits, extruded dry dog food, and autoclaved moist dog food, there were no significant reductions (P < 0.05) in DON after processing. Autoclaved cream-style corn showed a reduction in DON of only 12%. Overall, DON was stabile to the high temperature and pressure processes tested. The use of an alpha-amylase in the extraction method for analysis by an enzyme-linked immunosorbant assay (ELISA) improved the recovery of DON from the spiked extruded and autoclaved products by as much as 26% over the standard ELISA method.

Limited survey of deoxynivalenol occurrence in maize kernels and maize-products collected from Indonesian retail market

“…Afterwards, further drying, adding spices, and frying (approximately at 180 C) are carried out. It was reported that soaking treatment with aqueous sodium bisulphite reduces DON concentration in wheat (Wolf-Hall, Hanna, & Bullerman, 1999) and in maize (Lauren & Smith, 2001). Visconti, Haidukowski, Pascale, and Silvestris (2004) reported that DON contaminating spaghetti can be leached during cooking in water and the level of leaching is increased with increasing the ratio of water to spaghetti.…”

The Food-Contaminant Deoxynivalenol Modifies Eating by Targeting Anorexigenic Neurocircuitry

“…DON stability during processing and cooking explains its widespread presence in human food. Trichothecenes, including DON, are actually stable at 120°C, moderately stable at 180°C, decompose within 30–40 min at 210°C [6], and autoclave processing reduces by only 12% maize contamination [7]. In view of this widespread human exposure to DON, studies improving our knowledge of DON toxicity remain essential and should be conducted.…”

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

“…Nevertheless, these adducts may break down resulting in free DON under alkaline conditions [69]. The addition of sodium bisulfite, L-cysteine or ammonium phosphate could reduce DON levels of more than 40% [58].…”