Stability of deoxynivalenol in heat-treated foods. |
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| Authors: | C E Wolf-Hall M A Hanna L B Bullerman |
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| Affiliation: | Food and Nutrition Department, North Dakota State University, Fargo 58105, USA. |
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| 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. |
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