Effects of Thermal Processing on the Stability of Fumonisin B₂ in an Aqueous System

Authors

Lauren S. Jackson, Food and Drug Administration, National Center for Food Safety and Technology, Summit-Argo, Illinois
Jason J. Hlywka, University of Nebraska-Lincoln
Kannaki R. Senthil, Illinois Institute of Technology, National Center for Food Safety and Technology, Summit-Argo, Illinois
Lloyd B. Bullerman, University of Nebraska-LincolnFollow

Date of this Version

July 1996

Comments

Published in J. Agric. Food Chem. 1996, 44, 1984-1987.

Abstract

Fusarium moniliforme, a prevalent fungal contaminant of corn, has been implicated in several animal diseases including equine leukoencephalomalacia (ELEM) (Thiel et al., 1991), porcine pulmonary edema (PPE) (Harrison et al., 1990), liver toxicity and liver cancer in rats (Voss et al., 1993), and esophageal cancer in humans (Sydenham et al., 1991; Rheeder et al., 1992). The fumonisins, which are secondary metabolites of F. moniliforme, are believed to be responsible for many of the toxicological effects in animals and humans (Marasas et al., 1988; Wilson et al., 1992; Colvin et al., 1993, Gelderblom et al., 1991; Sydenham et al., 1991).