What happens to mycotoxins when food is cooked?

Mycotoxins are toxic compounds produced by certain molds that can contaminate food. One of the critical attributes of mycotoxins is their stability; they are not easily destroyed by cooking processes. High temperatures and cooking methods may reduce the level of some toxins, but they do not completely eliminate mycotoxins from contaminated food.

Additionally, since mycotoxins can be heat-stable, they remain in the food even after cooking, which poses a health risk if consumed. This resilience emphasizes the importance of preventing mold contamination in food products rather than relying on cooking as a method to ensure safety.

Regarding the other statements, while some cooking methods may reduce specific toxins or diminish their effects, they are generally not completely eradicated, and thus mycotoxins will persist in the food post-cooking. The notion that they evaporate during cooking or that they can be effectively removed through soaking is misleading; these methods do not effectively address mycotoxins, reinforcing the importance of proper food storage and handling to prevent contamination in the first place.