Effects of Cooking and/or Processing Upon Levels of Aflatoxins in Meat from Pigs Fed A Contaminated Diet

Abstract

ABSTRACT Pork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B 1 and B 2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh‐cooked, cured smoked (hams only) and cured‐smoked‐cooked states. Although some destruction of aflatoxins B 1 and B 2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing.