Can mycotoxins be destroyed by cooking?

Mycotoxins are toxic compounds produced by certain molds that can contaminate food and pose serious health risks. Importantly, most mycotoxins are heat stable, meaning that they are not effectively destroyed through regular cooking methods, including boiling, frying, or baking. This stability under normal cooking temperatures is a significant concern in food safety.

While there are some exceptions, where specific mycotoxins may degrade under certain high-temperature conditions or prolonged exposure, the majority remain intact even when food is subjected to typical cooking processes. Therefore, relying on cooking to eliminate mycotoxins can lead to a false sense of security regarding food safety.

Understanding the nature of mycotoxins and their resilience to heat emphasizes the importance of proper food handling and storage to prevent mold growth and subsequent contamination. This way, the potential for mycotoxin exposure is minimized right from the source rather than relying solely on cooking as a form of remediation.