Last decade studies on mycotoxins’ fate during food processing: an overview

The behavior of mycotoxins is strongly influenced by the matrix, their chemical structure, hydrophobicity, thermal-mechanical susceptibility. Food processing can contribute into mitigating mycotoxins risk towards the final consumers through an appropriate management of recipes and technological parameters. The present review reports a thoughtful choice of the last decade scientific literature related on findings and effectiveness of food processing strategies with respect to potential mycotoxins fate, transformation and desired mitigation, addressing specifically Patulin, Aflatoxins, Ochratoxin A, Fumonisins, Deoxynivalenol, Zearalenone, Beauvericin, Enniatins. Ergot Alkaloids, Alternaria Toxins, T-2 and HT-2 toxins. Novel technologies emerged in the last years for being tested and optimized in the close future; beside this it is undoubtedly clear the necessity to concretely demonstrate the outcome of each mitigation treatment: the total degradation of the mycotoxins or their transformation into molecular structure with a proved reduced toxicity and carcinogenicity potentiality.