324 Occurrence and stability of fumonisins in processed corn-based foods.

LLOYD B. BULLERMAN. Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68583-0919.

Fumonisins have been routinely found in low concentrations in processed corn-based foods, with the highest concentrations found in minimally processed corn products such as corn meal and mixes containing corn meal. While fumonisins are fairly heat stable, apparent reductions in concentrations of these toxins have been observed during thermal processing. Problems with analytical methodologies and reactions with the corn matrix during thermal processing, however, have raised questions about whether these are actual losses, or simply binding to the food matrices, resulting in poor recovery. So the actual fate of fumonisins in processed foods needs to be assessed. Significant reductions of fumonisins have been observed with extrusion processing of contaminated corn grits under different processing conditions. Reductions in fumonisin concentrations have also been observed with roasting and frying at high temperatures, i.e. >190 C or 374 F.