Table 6.

Degradation of OTA by physical methods in food.

Method	Condition	Food Matrix	Effect	Ref.
Heat treatment	120 °C and 180 °C for 30 min and 60 min	Oats	Reduction of 2–18%	[198]
	150 °C for 50 min	Pistachios	Reduction of over 60%	[199]
Ultraviolet radiation	180 min of UV radiation	Poultry feed	Completely decontaminated	[200]
Gamma radiation	20 kGy,	Corn	Reduction of 61.1%	[201]
	30.5 kGy	Wheat flour, Grape juice, and wine	Reduction of 24%, 12%, and 23%, respectively	[202]