By heating the mycotoxins within the range of 100-210 Celsius, temperatures which are seen during a normal cooking process, we investigated the stability of mycotoxins against heat. The result of this research appears in Fig. 1. The temperature for boiling and frying is around 100 to 150 Celsius, which can rarely decompose mycotoxins. At the temperature for deep frying, that is 180 Celsius, mycotoxins decompose gradually. At the temperature for grilling, 210 Celsius, trichothecene type toxins can be decomposed within 30 minutes. It became clear that within the usual cooking time at home, mycotoxins can not be decomposed by either boiling, deep-frying or grilling.
In conclusion, we hypothesize that mycotoxins decompose as the temperature rise ; but that part of the mycotoxins remains through ordinary cooking methods in terms of heating temperature as well as heating time.