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  • Title: Effects of irradiation on fungi and fumonisin B(1) in corn, and of microwave-popping on fumonisins in popcorn.
    Author: D'Ovidio KL, Trucksess MW, Devries JW, Bean G.
    Journal: Food Addit Contam; 2007 Jul; 24(7):735-43. PubMed ID: 17613059.
    Abstract:
    Fumonisins are metabolites produced in corn primarily by the fungus Fusarium verticillioides (F. moniliforme) and are toxic to humans and animals. Fumonisin B(1) (FB(1)) is the primary fumonisin produced and is found frequently in corn kernels, some of which may be used as food or food ingredients. A three-part study was conducted to determine the effects of gamma- and electron beam irradiation on the levels of fumonisins in naturally contaminated field corn, and the effects of microwave-popping on fumonisins in selected, naturally contaminated popcorn. To date, no effective means have been found to reduce consistently mycotoxin levels once foods are contaminated. Aqueous solutions of FB(1) at various concentrations, samples of whole corn, and samples of ground corn containing known levels of FB(1) were irradiated with various levels of cobalt and electron beam irradiation. Popcorn samples, taken from the reject streams of popcorn processing, were popped using normal microwave-popping conditions. FB(1) in aqueous solutions was reduced by 99.7% using a minimal level of irradiation (0.5 kGray). Gamma- and electron beam irradiation did not significantly reduce levels of FB(1) in whole and ground corn. Aspergillus sp., Penicillium sp. and Fusarium sp. fungi were totally eliminated at 30 kGray in ground corn and at 100 kGray in whole corn. The normal commercial cleaning processes for microwave popcorn before packaging reduced fumonisins to <0.03 microg g(-1) for the cleaned product stream. Microwave popping of popcorn from reject streams of the cleaning operation that contained fumonisins resulted in significant reduction of the mould toxin.
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