mycotoxinremoval

Mycotoxin removal refers to strategies and technologies used to lower or eliminate mycotoxins in food and feed. Mycotoxins are toxic secondary metabolites produced by fungi such as Aspergillus, Fusarium, and Penicillium. Exposure is a public health concern due to carcinogenic, immunotoxic, and genotoxic effects. Removal can be preventive during storage and transport or corrective during processing.

Physical methods include sorting, cleaning, dehulling, milling, washing, and selective fractionation; these reduce toxin load by removing contaminated kernels or fractions. Physical processes can also concentrate toxins in by-products, requiring safe handling. Thermal processing is limited because many mycotoxins are heat-stable; some reduction can occur with high-temperature processing, extrusion, or roasting, but complete detoxification is unlikely.

Chemical and adsorption methods include the use of adsorbent materials such as hydrated or activated clays and other binders in animal feeds to reduce bioavailability; chemical detoxification with oxidizing agents or ammonia treatment has been applied for certain commodities but may alter nutritional properties and safety.

Biological approaches employ microorganisms or enzymes that degrade or transform mycotoxins into less toxic products. Fermentation, enzymatic treatment, and the use of specific microbes show promise, particularly for aflatoxins and ochratoxin A, though effectiveness depends on matrix and conditions. Post-harvest use of biocontrol strains can reduce contamination levels.

Regulation and monitoring guide mycotoxin removal efforts. Authorities set maximum permissible levels; detection methods include immunoassays and chromatographic analysis. Effective removal relies on integrated strategies combining prevention, processing, and verification, while acknowledging residual risk and trade-offs with nutritional quality and cost.