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Effects of Cooking and/or Processing Upon Levels of Aflatoxins in Meat from Pigs Fed A Contaminated Diet
Author(s) -
FURTADO R. M.,
PEARSON A. M.,
GRAY J. I.,
HOGBERG M. G.,
MILLER E. R.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04160.x
Subject(s) - aflatoxin , food science , cooked meat , chemistry , contamination , processed meat , biology , ecology
Pork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B 1 and B 2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh‐cooked, cured smoked (hams only) and cured‐smoked‐cooked states. Although some destruction of aflatoxins B 1 and B 2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing.