Extrusion Technology for Mycotoxin Reduction in Cereals

Authors: Adelusi O.A., Ajala O., Owheruo J.O., Okechukwu V.O., Richard R.T., Obadina A.O., Adekoya I.O., Kondiah K., De Saeger S., and Njobeh P.B.

Mycotoxin contamination remains a critical challenge in food safety and global food systems. In this publication, we examine extrusion processing as a scalable approach to reducing mycotoxins in cereal-based foods, while highlighting key limitations in current approaches.

The findings emphasize that effective food safety extends beyond reducing detectable toxin levels — it requires a deeper understanding of processing conditions, toxicological risk, and system-level control.

For industry and research stakeholders, this work reinforces the need for predictive, science-led food safety systems that integrate processing technologies with real-world risk assessment and regulatory expectations.

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At 360ACE.FOOD, we translate scientific insights into practical food safety systems — helping organizations implement controls that work under real conditions.