Reduction data

Mycotoxin*	Process	Foodstuff	Conditions	Reduction (%)	Reference
AFB1	roasting	peanuts coffee	90-150°C for 30-120 min 140°C for 40 min	17-63% 59%	[16,20]
	nixtamalization	tortillas	alkaline-cooking	51.7%-78.8%	[22]
	microwave-cooking and milling	tortillas	presence of water and lime	84%	[24]
	fermentation	maize	solide state	93%	[25]
	extrusion	breakfast cereals and snacks	150°C	50-80%	[28]
	parboiling	rice	soaking for 4-5 h	82%	[32]
	gamma radiation	black pepper	0-60 kGy	43%	[34]
AFM1	sterilization	milk	121°C for 15 min	12%	[37]
OTA	roasting	cocoa	110-140°C for 30 min	93.6%	[42]
		cocoa	alkaline treatment	98%	[43]
		coffee	90-150°C for 2.5-10min	69-96%	[44]
	cleaning and milling	white flour	room temperature	75%	[49]
	extrusion	breakfast cereals	150°C	40%	[46]
	baking	biscuits	200°C	66%	[46]
	Gamma radiation	Millet flour	1-3 kGy	13-44%	[52]
DON	Baking	wheat	190-230°C for 20-30 min	1.7-4.1%	[63]
	Boiling	pasta	100°C for 10 min	80%	[67]
		pasta	100°C for 10 min	86-89%	[68]
		noodles	alkaline treatment	43.2-66.6%	[71]
	Frying	flour	169-242°C	38-66%	[72]
	Extrusion	maize	150-180°C	95%	[59]
ZEA	Extrusion	corn grits	120-160°C	77-83%	[59]
PAT	Activated carbon	apple juice	40-60 mesh	98%	[80]
	Evaporation		70°-80°C for 20 min	9.4-14%	[80]
	Pasteurization		90-100°C for 20min	19-26%	[80]
	Thermal treatment		80°C for 20 min	62.62%	[88]
	Addition of ascorbic acid		25°C	100%	[89]
	SO2		SO2 level of 100 ppm	50%	[89]
	Germicidal UV radiation	fresh apple cider	14.2-99.4 mJ/cm²	9.4-43.4%	[90]
	Pulsed light	apple puree	12J/cm²	51%	[91]
FB1	Extrusion	corn flakes	70-170°C for 2-5 min	30%	[100]
	Extrusion	grits	in presence of glucose	44.8%-66.6%	[102]
	Baking	maize muffin	200°C for 20 min	70%	[104]
	Frying	maize chips	190-210°C for 5-10 min	67%	[104]
BEA	Baking	Crispy breads	160-200°C for 3-20 min	20-90%	[108]
	Baking	Bread	200°C	75-95%	[109]
	Fermentation	Beer	4 days at 23°C in anaerobiosis	23-82%	[109]
	Fermentation	Cereal kernels and flours	pH 4-10	9-97%	[111]
* AFB₁, aflatoxin B₁; AFM₁, aflatoxins M₁, OTA, ochratoxin A, DON, deoxynivalenol ; ZEA, zearalenone; PAT, patulin; FB₁, fumonisin B₁; BEA, beauvericin.

Table 1: Reduction data for some relevant mycotoxins food contaminants obtained with widely adopted post-harvest processing.