Fate of Mycotoxins During Processing of Foodstuffs I-Aflatoxin B1 During Making of Egyptian Bread

Abstract

Fate of aflatoxin B₁ during making of Egyptian bread from whole wheat flour spiked with aflatoxin B_l (0.1 μg/g) was investigated. Determinations were made by reversed-phase high pressure liquid chromatography (HPLC) after formation of aflatoxin B_2a with trifluoroacetic acid. An average of 19% of the toxin added was destroyed after preparation of fermented dough, whereas subsequent baking (350°C, 2 min) reduced the amount of toxin by an additional 36% to give a total average destruction of 55%. Thus risks remain in preparing Egyptian bread from aflatoxin-contaminated wheat flour.