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Trichothecene mycotoxins are found worldwide in cereal grains and in animal feed and human food produced from contaminated grains, which creates a food safety risk. Chemical and biological reactions are being evaluated for their usefulness in transforming trichothecene mycotoxins into other, less toxic, compounds for improved safety in food chains. Trichothecene transformation reactions discovered to date include alkalization, oxidation, reduction, hydrolysis, hydration and conjugation. Many of these reactions can change the structures of selected mycotoxins but not necessarily reduce their toxicity. More emphasis should be placed on understanding detoxification reactions, the toxicity of transformation products, and enzymes responsible for the transformations. |
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