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Novel Technologies in Food Science pp 219–234Cite as

Reduction of Mycotoxin Contamination by Segregation with Sieves Prior to Maize Milling

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Part of the book series: Integrating Food Science and Engineering Knowledge into the Food Chain ((ISEKI-Food,volume 7))

Abstract

The strategies for reducing mycotoxin concentrations in maize are currently under development. Some approaches are directed toward resistance to infection or infection reduction in the grain, whereas others are aimed at detoxification of contaminated maize. To diminish contamination by natural mycotoxins, there are some strategies which imply grain handling.

The focus of this chapter is on the sieving process, with the purpose of analyzing the potential reduction of mycotoxin contamination in the cleanup step before maize storage.

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Authors and Affiliations

  1. CIC, Fundación de Investigaciones Científicas Teresa Benedicta de la Cruz, Buenos Aires, Argentina

    Ana M. Pacin

  2. CIC, Universidad de Buenos Aires, Buenos Aires, Argentina

    Silvia L. Resnik

Authors
  1. Ana M. Pacin
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  2. Silvia L. Resnik
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Correspondence to Ana M. Pacin .

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Editors and Affiliations

  1. University of Malta, Msida, 2080, Malta

    Anna McElhatton

  2. Department of Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Paulo José do Amaral Sobral (Faculty of Animal Science and Food Engineering) (Faculty of Animal Science and Food Engineering)

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Pacin, A.M., Resnik, S.L. (2012). Reduction of Mycotoxin Contamination by Segregation with Sieves Prior to Maize Milling. In: McElhatton, A., do Amaral Sobral, P. (eds) Novel Technologies in Food Science. Integrating Food Science and Engineering Knowledge into the Food Chain, vol 7. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7880-6_10

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