The study aimed to perform a meta-analysis on the fate of ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and total aflatoxin (TAF) during steps of bread and pasta-based products processing. A total of twenty and eight articles (549 data) collected from 1983 through June 2017 were included. Some of the investigated processing such as milling and fermentation caused an increase in the concentration of DON and TAF; although they reduce the concentration of ZEN and OTA. Also, heat processing (cooking) decrease the DON, OTA, and TAF and increase the concentration of ZEN in bread. Cooking reduces the concentration of DON and ZEN in the biscuit. Cooking of pasta reduces the content of DON; however, it increases the concentration of TFA. The findings showed that the mycotoxins and their fate were influenced differently by the unit operations steps involved in the preparation of the different cereal-based products.

该研究旨在对面包和面食类产品加工过程中och曲霉毒素A（OTA），玉米赤霉烯酮（ZEN），脱氧雪茄烯醇（DON）和总黄曲霉毒素（TAF）的命运进行荟萃分析。包括从1983年到2017年6月的总共20篇文章和八篇文章（549篇数据）。一些经过研究的加工过程（例如研磨和发酵）导致DON和TAF的浓度增加。尽管它们降低了ZEN和OTA的浓度。另外，热处理（烹饪）会降低DON，OTA和TAF的含量，并增加面包中ZEN的浓度。烹饪会降低饼干中DON和ZEN的浓度。煮意大利面会降低DON的含量；然而，它增加了TFA的浓度。