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Most mycotoxins are not destroyed by ordinary cooking because they are

  • A.soluble only in hot fat
  • B.chemically stable and survive food processing
  • C.protected inside the fungal spores
  • D.produced afresh during heating

Answer: B

The toxins are small stable molecules, quite unlike the mould that made them, so heat that kills the fungus leaves the toxin behind. Prevention therefore has to stop contamination happening rather than rely on removing it later.

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