Unlike the fungi that produces them, mycotoxins are chemical substances that are not alive, and cannot be “killed”. The only known treatment to reduce aflatoxin levels, for example, is ammoniation, which leaves the kernels black and smelling like ammonia. There are no proven treatments to both neutralize a mycotoxin and preserve the integrity of the contaminated commodity.
Likewise, extreme heat and freezing do not destroy mycotoxins. Mycotoxins have also been shown to be resistant to breakdown in an animal’s digestive system—meaning that they can be passed along the food chain in meat and dairy products.
The tolerance levels of mycotoxins in food & feed products is generally very low - measured in ppm (parts per million) - and in many cases ppb (parts per billion). To give that some perspective: 1 ppm is the equivalent of 1 kernel of wheat in 1.2 bushels - or 4 grains of sand in 1 pound - or 1 second in 12 days. That is not very much at all!!