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 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]
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]
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%
       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%
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%
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]
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%
BEA             Baking Crispy breads 160-200°C for 3-20 min 20-90% [108]
Bread 200°C 75-95% [109]
Fermentation Beer 4 days at 23°C in anaerobiosis 23-82%
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.