Incidence and Fate of Moniliformin in Corn and Heat Processed Corn Products (9702551)

Moniliformin is a highly toxic substance produced by Fusarium proliferatum and Fusarium sublutinans, molds commonly found on corn. Moniliformin has also been found in corn from different parts of the world, though the incidence and levels in corn and corn-based food products in the U.S. are not well documented. Considering the toxicity of moniliformin and the potential risk of chronic long-term consumption of it in corn-based foods, it is very important to know the extent of contamination and heat stability of moniliformin in corn and corn- based foods. The overall objective is to determine the incidence and levels of moniliformin in U.S. corn and corn- based foods, and the effects of heat, as applied in basic thermal processing of corn, on the stability of moniliformin. Specific objectives are to determine: 1) the incidence and amounts of moniliformin in U.S. corn and corn-based foods; 2) the effect of heat on the stability of pure moniliformin in water at different temperatures, pH levels and heating times; and 3) the effect of selected thermal processes, including extrusion, alkaline processing (tortilla process) and baking on the stability of moniliformin in corn. To accomplish the objectives, corn and corn-based foods will be obtained from commercial food channels throughout the U.S. and analyzed for the presence and amounts of moniliformin. Heat stability of moniliformin in both water and corn substrates will also be studied. After heating in water or by the selected process, the presence and amount of moniliformin remaining will be determined by high performance liquid chromatography (HPLC).