Remediation Process for Aflatoxin Contaminated Foods

黄曲霉毒素污染食品的修复工艺

• 批准号: 6552015
• 负责人: ADRIAN J DENVIR
• 金额: $ 11.59万
• 依托单位: LYNNTECH, INC.
• 依托单位国家: 美国
• 财政年份: 2002
• 资助国家: 美国
• 起止时间: 2002-09-25 至 2004-06-25
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6552015
• 关键词: aflatoxins; biotechnology; carbon dioxide; detoxification; food contamination; food processing /preparation; food sanitation; oxidation; solvents; technology /technique development

DESCRIPTION (provided by applicant): Mycotoxins are carcinogenic compounds that are produced by Aspergillus, Penicillium and Fusarium molds on agricultural produce and affect up to 25 per cent of the worlds food crops. Aflatoxins are naturally occurring mycotoxins produced by two types of mold: Aspergillus flavus and Aspergillus parasiticus. The Food and Drug Administration (FDA) has established action levels of 20 ppb for aflatoxin present in food and 0.5 ppb for aflatoxin M1 in milk. These limits are established by the Agency to provide an adequate margin of safety to protect human and animal health. As such there is an ongoing need for economic processes for de-toxifying aflatoxin contaminated agricultural products intended for human and animal consumption. Remediation methods such as oxidation using ozone or ammoniation leave undesirable taste and odor residues on the product. The research in the Phase I will seek to determine the feasibility and economics of extracting aflatoxins in nuts and nut products using a cheap and environmentally benign solvent, which removes the toxin without producing or leaving toxic residues, retains nutritive value and does not alter significantly the technological properties of the nut.

说明（由申请方提供）：真菌毒素是由曲霉、青霉和镰刀菌在农产品上产生的致癌化合物，影响世界上25%的粮食作物。黄曲霉毒素是由两种霉菌产生的天然真菌毒素：黄曲霉和寄生曲霉。美国食品和药物管理局（FDA）已确定食品中黄曲霉毒素的行动水平为20 ppb，牛奶中黄曲霉毒素M1的行动水平为0.5 ppb。这些限值由管理局确定，以提供足够的安全裕度，保护人类和动物健康。因此，持续需要用于使供人类和动物消费的黄曲霉毒素污染的农产品脱脂的经济方法。补救方法，如使用臭氧或氨化氧化留下不希望的味道和气味残留在产品上。第一阶段的研究将寻求确定使用廉价和环境友好的溶剂提取坚果和坚果产品中的黄曲霉毒素的可行性和经济性，这种溶剂可以去除毒素而不产生或留下有毒残留物，保留营养价值，并且不会显著改变坚果的技术特性。