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Stability of Fumonisins in Food Processing

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Mycotoxins and Food Safety

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 504))

Abstract

Fumonisins are mycotoxins produced by Fusarium verticillioides (moniliforme) and Fusarium proliferatum that are found in corn and processed corn-based food products. Although generally heat stable, fumonisin concentrations appear to decline as processing temperatures increase. At processing temperatures of 125ºC or lower, losses of fumonisin are low (25-30%), whereas at temperatures of 175ºC and higher, losses are greater (90% or more). Processes such as baking and canning, where product temperatures rarely reach 175ºC, result in little or no loss of fumonisin. Processes such as frying and extrusion cooking, where temperatures can exceed 175ºC, result in greater losses. Heating fumonisin in the presence of glucose results in an apparent first order loss of the toxin. Adding glucose to corn muffins and extrusion mixes results in high losses of fumonisins during baking and extrusion processing. Little information exists on the effects of chemical and bioprocessing on fumonisins. Alkaline processing of corn, such as in the nixtamalization process, hydrolyzes fumonisins and results in a more toxic product. Additional research is needed to identify and to determine the toxicity of fumonisin decomposition products.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, 68583-0919

    Lloyd B. Bullerman & Dojin Ryu

  2. National Center for Food Safety and Technology, Food and Drug Administration, 6502 S. Archer Road Summit-Argo, IL, 60501

    Lauren S. Jackson

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Editors and Affiliations

  1. Medallion Laboratories Division, General Mills, Inc., Minneapolis, Minnesota, USA

    Jonathan W. DeVries

  2. Center for Food Safety and Applied Nutrition Division of Natural Products, Food and Drug Administration, Washington, D.C., USA

    Mary W. Trucksess

  3. National Center for Food Safety & Technology, Food and Drug Administration, Summit-Argo, Illinois, USA

    Lauren S. Jackson

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Bullerman, L.B., Ryu, D., Jackson, L.S. (2002). Stability of Fumonisins in Food Processing. In: DeVries, J.W., Trucksess, M.W., Jackson, L.S. (eds) Mycotoxins and Food Safety. Advances in Experimental Medicine and Biology, vol 504. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0629-4_20

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