Impact of chlorine dioxide on zearalenone degradation in corn germ and corn oil quality

Key Points

• Chlorine dioxide significantly reduces zearalenone levels in corn germ, enhancing safety.
• Zearalenone degradation achieved 85% with chlorine dioxide treatment, indicating effectiveness.
• Analysis conducted through biochemical methods on contaminated corn samples from different batches.
• Improving corn oil quality may lead to better food safety, requiring further testing in various conditions.