Effect of Nixtamalization on Mycotoxin-Contaminated Corn
Corn (Zea mays) is a staple food in Mexico and both Central and South America with rapid growth in consumption in Europe and the United States. This agricultural commodity is prone to fungal damage due to inadequate pre- and post-harvest handling practices, which can lead to a reduction of yield and quality. Moreover, the presence of certain molds is often accompanied by mycotoxin contamination, compromising the safety of corn. Mycotoxins are defined as secondary metabolites of filamentous fungi (molds), predominantly belonging to the genera Alternaria, Aspergillus, Claviceps, Fusarium, and Penicillium.
Food & Nutrition
February 2, 2021
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