Mycotoxins: contamination of dried fruits and degradation by ozone

Auteur(s) :
Velioglu YS., Karaca H., Krishnasamy S.
Date :
Mai, 2010
Source(s) :
TOXIN REVIEWS. #29:2 p51-59
Adresse :
Reprint Address: Karaca, H (reprint author), Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara, Turkey Addresses: 1. Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara, Turkey 2. Pamukkale Univ, Fac Engn, Dept Food Engn, Denizli, Turkey E-mail Addresses: hkaraca@eng.ankara.edu.tr

Sommaire de l'article

Abstract: Dried fruits are susceptible products for mold contamination and growth, and consequent mycotoxin production. Numerous studies revealed high incidences or high levels of contamination of these products with mycotoxins. Once the product is contaminated, decontamination procedures are inevitable. Ozonation, a recently approved process in the food industry, has revealed promising results in detoxifying contaminated products. This review presents the results of recent studies conducted on mycotoxin contamination in economically important dried fruits and gives some information about contamination steps, mechanisms, and possible prevention methods for each product. The potential of ozone application in mycotoxin degradation was reviewed and finally data obtained from recent studies about the properties of degradation products after the reaction between ozone and mycotoxins was discussed.

Source : Pubmed
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