EP2361020A1 - A method for the detoxification of food products and food raw materials contaminated with aflatoxins - Google Patents
A method for the detoxification of food products and food raw materials contaminated with aflatoxinsInfo
- Publication number
- EP2361020A1 EP2361020A1 EP09775282A EP09775282A EP2361020A1 EP 2361020 A1 EP2361020 A1 EP 2361020A1 EP 09775282 A EP09775282 A EP 09775282A EP 09775282 A EP09775282 A EP 09775282A EP 2361020 A1 EP2361020 A1 EP 2361020A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- food
- raw materials
- food products
- aflatoxins
- detoxification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 229930195730 Aflatoxin Natural products 0.000 title claims abstract description 25
- 239000005409 aflatoxin Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 title claims abstract description 20
- 238000001784 detoxification Methods 0.000 title claims abstract description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 235000014571 nuts Nutrition 0.000 claims abstract description 6
- 240000006711 Pistacia vera Species 0.000 claims abstract description 5
- 235000020233 pistachio Nutrition 0.000 claims abstract description 5
- 238000000889 atomisation Methods 0.000 claims description 5
- 238000002663 nebulization Methods 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 235000003447 Pistacia vera Nutrition 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000011282 treatment Methods 0.000 abstract description 8
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 5
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 238000011109 contamination Methods 0.000 description 6
- 241000228212 Aspergillus Species 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228230 Aspergillus parasiticus Species 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 239000004593 Epoxy Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000006353 environmental stress Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012048 reactive intermediate Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for the detoxification of food products and food raw materials contaminated with aflatoxins.
- Aflatoxins are micotoxins produced by several species of Ascomycetes, genus Aspergillus, particularly Aspergillus flavus and Aspergillus parasiticus, and certain moulds.
- Aflatoxins are extremely noxious for human health, as they are characterized by a considerable liver carcinogenity resulting from the fact that these substances are metabolized by the liver, by which they are turned into a reactive intermediate, aflatoxin Ml, and an epoxy.
- Those members of the genus Aspergillus that are suitable to produce aflatoxins are widely found in nature. These micro-organisms can colonize and contaminate cultures, particularly of cereals, both during harvest and storage. Those cultures that are particularly subjected to infection by Aspergillus and accordingly to contamination by aflatoxins are cereals (such as maize, sorghum, millet, rice, wheat), oilseeds (such as peanut, soy, sunflower, cotton), spices and tree nuts (almond, pistachio, nut, coconut, Brazil nut). Aflatoxins can also develop in the milk of animals fed with contaminated feed.
- cereals such as maize, sorghum, millet, rice, wheat
- oilseeds such as peanut, soy, sunflower, cotton
- spices and tree nuts almond, pistachio, nut, coconut, Brazil nut.
- Aflatoxins can also develop in the milk of animals fed with contaminated feed.
- the environmental conditions suitable to facilitate the development of Aspergillus are particularly connected to a high amount of humidity (at least 7%) and environmental stress conditions, such as for example drought periods and high temperatures.
- British patent GB 1,1 17,573 describes the treatment of food materials with an aqueous hydrogen peroxide suspension at a temperature of at least 70°C.
- An object of the present invention is thus to provide a method for treating food products and food raw materials, which has such characteristics as flexibility of application, low price, high level of effectiveness in eliminating contamination by aflatoxins and/or other specific contaminants, without however causing any change in the visual, organoleptic and nutritional characteristics of the food products being treated or food raw material being treated.
- Another object of the present invention is to provide a method for treating food products and food raw materials which does not involve the use of substances or conditions that are dangerous for operators and which further provides the operators with a high level of safety in handling the food products or raw materials being treated.
- the present invention provides a method for the detoxification of food products and food raw materials contaminated with aflatoxins, particularly cereals and tree nuts, comprising the step of atomizing or nebulizing hydrogen peroxide on food products and/or food raw materials to be detoxified.
- the preferred treatment conditions are as follows: at least 2 minute time of contact between hydrogen peroxide and food product or food raw material to be detoxified, most preferably ranging between 2 and 20 minutes; concentration of the hydrogen peroxide ranging from 1 and 30%, preferably between 6 and 30%, most preferably between 4 and 20%; ambient temperature and pressure.
- the step of atomiza- tion or nebulization of the hydrogen peroxide is followed by drying the food products and/or food raw materials which have been treated, up to a reduction in the residual humidity content below about 7%.
- Hydrogen peroxide can be delivered using any atomization or nebulization device that is preferably provided with a predefined control and dosing system.
- the method of the invention advantageously results in the destruction (denaturation) of the aflatoxins that are present both on the surface of food products and deeply therein, without leaving any chemical residue and without changing neither the aspect nor the nutritional characteristics of the treated food product or food material, while ensuring the disinfection thereof.
- the method of the invention can be applied to automatic packaging machines or it can be used in "stand-alone" conditions as an operating step to be carried out prior to other manufacturing treatments, such as for example roasting or other.
- the method of the invention can be directly used both by the manufacturer at a time immediately after the harvest (before storage) or prior to overseas shipping, and by the importer when contaminations are detected in the oncoming cargo.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cereal-Derived Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A method is described for the detoxification of food products and/or food raw materials contaminated with aflatoxins, such as for example cereals and tree nuts, particularly pistachios, comprising the step of atomizing or nebulizing hydrogen peroxide at a concentration preferably ranging between 1 and 30% on food products and/or food raw materials to be detoxified. This treatment results in the elimination or reduction of the aflatoxin content both on the surface of the treated food product and deeply therein.
Description
A method for the detoxification of food products and food raw materials contaminated with aflatoxins
The present invention relates to a method for the detoxification of food products and food raw materials contaminated with aflatoxins.
Aflatoxins are micotoxins produced by several species of Ascomycetes, genus Aspergillus, particularly Aspergillus flavus and Aspergillus parasiticus, and certain moulds.
Aflatoxins are extremely noxious for human health, as they are characterized by a considerable liver carcinogenity resulting from the fact that these substances are metabolized by the liver, by which they are turned into a reactive intermediate, aflatoxin Ml, and an epoxy.
Those members of the genus Aspergillus that are suitable to produce aflatoxins are widely found in nature. These micro-organisms can colonize and contaminate cultures, particularly of cereals, both during harvest and storage. Those cultures that are particularly subjected to infection by Aspergillus and accordingly to contamination by aflatoxins are cereals (such as maize, sorghum, millet, rice, wheat), oilseeds (such as peanut, soy, sunflower, cotton), spices and tree nuts (almond, pistachio, nut, coconut, Brazil nut). Aflatoxins can also develop in the milk of animals fed with contaminated feed.
The environmental conditions suitable to facilitate the development of Aspergillus are particularly connected to a high amount of humidity (at least 7%) and environmental stress conditions, such as for example drought periods and high temperatures.
The main problem of contamination of food products by aflatoxins results from these substances being very difficult to eliminate, and in that they resist to the treatments that are normally used for sterilizing food products. It should be also noted that the maximum rates of aflatoxins in food products as contemplated by law are very low, in the order of parts per billion (ppb).
Paulsen MR et al., Journal of Food Science, vol. 14, No. 3, p 667-671, describe detoxification of peanuts contaminated with aflatoxins by dipping the latter within a 5% hydrogen peroxide solution. The Table 2 of this publication, however, indicates that the removal of the cuticle from shelled peanuts is essential to achieve a significant abatement of the afla- toxin contents, even after dipping in the hydrogen peroxide solution.
British patent GB 1,1 17,573 describes the treatment of food materials with an aqueous hydrogen peroxide suspension at a temperature of at least 70°C.
As far as the inventors are aware, no method is known for treating food products and food raw materials, particularly cereals and tree nuts, which is suitable to eliminate or reduce the aflatoxin rate below the limits contemplated by law, which at the same time does not suffer from the drawback of changing the organoleptic, nutritional and visual characteristics of the food product or food material, particularly the natural color thereof.
An object of the present invention is thus to provide a method for treating food products and food raw materials, which has such characteristics as flexibility of application, low price, high level of effectiveness in eliminating contamination by aflatoxins and/or other specific contaminants, without however causing any change in the visual, organoleptic and nutritional characteristics of the food products being treated or food raw material being treated.
Another object of the present invention is to provide a method for treating food products and food raw materials which does not involve the use of substances or conditions that are dangerous for operators and which further provides the operators with a high level of safety in handling the food products or raw materials being treated.
These and other objects are achieved by means of the present invention, which provides a method for the detoxification of food products and food raw materials contaminated with aflatoxins, particularly cereals and tree nuts, comprising the step of atomizing or nebulizing hydrogen peroxide on food products and/or food raw materials to be detoxified.
The preferred treatment conditions are as follows: at least 2 minute time of contact between hydrogen peroxide and food product or food raw material to be detoxified, most preferably ranging between 2 and 20 minutes; concentration of the hydrogen peroxide ranging from 1 and 30%, preferably between 6 and 30%, most preferably between 4 and 20%; ambient temperature and pressure.
In a preferred embodiment of the method according to the invention, the step of atomiza- tion or nebulization of the hydrogen peroxide is followed by drying the food products and/or food raw materials which have been treated, up to a reduction in the residual humidity content below about 7%.
The experimental data obtained in the laboratory by applying the above-mentioned treatment conditions, have highlighted a great ability of destructing aflatoxins. Starting from a sample (pistachios) with 350 ppb contamination and exposing the latter to the above treatment conditions for about 2 minutes, including a drying step, levels of aflatoxin <2 ppb have been measured on the tested samples. Table 1 shows the results obtained from the tests, in terms of abatement of aflatoxins, based on the time of treatment.
Table 1
In two pistachio samples which after being treated with hydrogen peroxide for 30 and 45 seconds, respectively, resulted to be almost completely wet due to the accidental formation
of condensate, no reduction in the initial content of aflatoxins has been observed (> 50 ppb).
Hydrogen peroxide can be delivered using any atomization or nebulization device that is preferably provided with a predefined control and dosing system.
The method of the invention advantageously results in the destruction (denaturation) of the aflatoxins that are present both on the surface of food products and deeply therein, without leaving any chemical residue and without changing neither the aspect nor the nutritional characteristics of the treated food product or food material, while ensuring the disinfection thereof.
The method of the invention can be applied to automatic packaging machines or it can be used in "stand-alone" conditions as an operating step to be carried out prior to other manufacturing treatments, such as for example roasting or other.
The method of the invention can be directly used both by the manufacturer at a time immediately after the harvest (before storage) or prior to overseas shipping, and by the importer when contaminations are detected in the oncoming cargo.
The application of this method which can, as demonstrated by the experiments, eliminate or however reduce the contamination by aflatoxins to acceptable levels, advantageously allows reducing the risk involved for the operators in charge of the manufacturing process, reducing the risk of contaminating other food products, reducing the damages to end-users' health and reducing the waste of material and the costs deriving from the forced disposal of contaminated product lots.
Claims
1. A method for the detoxification of food products and/or food raw materials contaminated with aflatoxins, comprising the step of atomizing or nebulizing hydrogen peroxide on the food products and/or food raw materials to be detoxified.
2. The method according to claim 1, wherein the food products and/or food raw materials to be detoxified are contacted with the hydrogen peroxide for a period of time not shorter than 2 minutes.
3. The method according to claim 2, wherein the food products and/or food raw materials to be detoxified are contacted with the hydrogen peroxide for a period of time comprised between 2 and 20 minutes.
4. The method according to any claim 1 to 3, wherein the food product and/or raw material to be detoxified is subjected to a drying step after atomization or nebulization of hydrogen peroxide.
5. The method according to claim 4, wherein the drying step is carried out at least until the humidity content has been reduced in the food products and/or food raw materials to less than 7%.
6. The method according to any of claims 1 to 5, wherein the hydrogen peroxide is employed at a concentration ranging between 1 and 30%.
7. The method according to any of claims 1 to 6, wherein the nebulization or atomization is carried out at ambient temperature.
8. The method according to any of claims 1 to 7, wherein the nebulization or atomization is carried out at ambient pressure.
9. The method according to any of claims 1 to 8, for the detoxification of cereals, tree nuts, spices or oilseeds.
10. The method according to claim 9, for the detoxification of pistachio or peanut.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITTO2008A000805A IT1395243B1 (en) | 2008-10-30 | 2008-10-30 | PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE |
| PCT/IB2009/054767 WO2010049893A1 (en) | 2008-10-30 | 2009-10-28 | A method for the detoxification of food products and food raw materials contaminated with aflatoxins |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP2361020A1 true EP2361020A1 (en) | 2011-08-31 |
Family
ID=40897373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP09775282A Withdrawn EP2361020A1 (en) | 2008-10-30 | 2009-10-28 | A method for the detoxification of food products and food raw materials contaminated with aflatoxins |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP2361020A1 (en) |
| IL (1) | IL212443A0 (en) |
| IT (1) | IT1395243B1 (en) |
| MA (1) | MA32824B1 (en) |
| TN (1) | TN2011000184A1 (en) |
| WO (1) | WO2010049893A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019162362A1 (en) | 2018-02-22 | 2019-08-29 | Universidade De Santiago De Compostela | Method for detoxification of food, feed and water contaminated with natural toxins |
| CN115109650B (en) * | 2021-03-19 | 2024-01-23 | 丰益(上海)生物技术研发中心有限公司 | Method for preparing flavor grease |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1117573A (en) * | 1966-06-07 | 1968-06-19 | Council Scient Ind Res | Improvements in or relating to the detoxification of foodstuffs containing aflatoxin |
| WO1994004036A1 (en) * | 1992-08-14 | 1994-03-03 | American Sterilizer Company | A method of decontamination of food |
| US20050084415A1 (en) * | 2001-02-16 | 2005-04-21 | Steris, Inc. | High capacity flash vapor generation systems |
-
2008
- 2008-10-30 IT ITTO2008A000805A patent/IT1395243B1/en active
-
2009
- 2009-10-28 WO PCT/IB2009/054767 patent/WO2010049893A1/en active Application Filing
- 2009-10-28 EP EP09775282A patent/EP2361020A1/en not_active Withdrawn
-
2011
- 2011-04-17 IL IL212443A patent/IL212443A0/en unknown
- 2011-04-19 TN TN2011000184A patent/TN2011000184A1/en unknown
- 2011-05-24 MA MA33884A patent/MA32824B1/en unknown
Non-Patent Citations (1)
| Title |
|---|
| See references of WO2010049893A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| IL212443A0 (en) | 2011-06-30 |
| IT1395243B1 (en) | 2012-09-05 |
| WO2010049893A1 (en) | 2010-05-06 |
| ITTO20080805A1 (en) | 2010-04-30 |
| TN2011000184A1 (en) | 2012-12-17 |
| MA32824B1 (en) | 2011-11-01 |
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