Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 43 2 2014 02 15 147 55 Abraham Mendez-Albores 1. Dept. of Mycotoxicology, Superior Studies Department at Cuautitlan, National Autonomous University of Mexico, State of Mexico , Mexico. Denisse Anelem Cardenas-Rodriguez 1. Dept. of Mycotoxicology, Superior Studies Department at Cuautitlan, National Autonomous University of Mexico, State of Mexico , Mexico. Alma Vazquez-Duran 2. Dept. of Food Science and Technology, Agronomy Department, Autonomous University of Nuevo Leon , Nuevo Leon, Mexico. 2015 10 15 Fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. Therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the Mexican population) was investigated.Maize contaminated with 2136.67 ng/g total fumonisins was processed into tortillas, starting with maize grits mixed with water and calcium hydroxide that was cooked in a microwave field at 2.45 GHz during 3.75 min, and steeped 3.5 h at room temperature. The steeped maize grits (nixtamal) was stone-ground into masa (maize dough), which was then used to make tortillas. Total fumonisin content was determined using monoclonal antibody columns.Masa contained 1998.33 ng/g total fumonisins, which represents 6.5% toxin reduction. Nevertheless, fumonisin concentration was reduced significantly in tortillas (up to 985.33 ng/g) due to the cooking process, corresponding to a cumulative toxin degradation of 54%. Tortillas were below the maximum tolerated level, considering the European Union regulatory limit for fumonisins in maize (1000 ng/g). The physicochemical and technological properties of tortillas were also considered within the acceptable margins of quality.Microwave nixtamalization was not a feasible method to reduce fumonisin content in masa to acceptable levels; however, an effective extra-reduction occurred when masa was baking into tortillas. https://ijph.tums.ac.ir/index.php/ijph/article/view/4241 https://ijph.tums.ac.ir/index.php/ijph/article/download/4241/3896