Destruction of aflatoxin and reduction of mutagenicity of naturally-contaminated corn during production of a corn snack

• Published in: Journal of food protection Vol. 52; no. 11; pp. 814 - 817
• Main Authors: CAMOU-ARRIOLA, J. P, PRICE, R. L
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.11.1989
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Snack(food); Technology; Quality control; Elimination; Analytical method; Acidification; Corn; Aflatoxin; Contamination
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-52.11.814

Naturally-contaminated yellow dent corn containing 1600 μg total aflatoxin per kg was treated with 3% NaOH at 100°C for 4 min. After washing, the moisture was adjusted by autoclaving at 121°C and the product was deep fired at 196°C for 15 min to produce a corn snack. Samples were taken after each processing step. Aflatoxin levels and mutagenicity of acetone extractions of alkaline and acidified products were measured. There was over 99% destruction of the aflatoxin in the final product. Acidifying products after each stage and prior to analysis caused reformation as much as 18% of the original aflatoxin, however, the acidified final product showed no reformation at all. Mutagenicity determined by Salmonella typhimurium strains TA 98 and TA 100 decreased during processing. Mutagenicity of extracts of the final product was equal to that of the negative controls. The manufacturing process was effective in aflatoxin destruction and reduction of mutagenicity.