Czech J. Food Sci., 2016, 34(1):32-38 | DOI: 10.17221/316/2015-CJFS

The occurrence of ochratoxin A in white and parboiled riceFood Chemistry and Safety

Jakub Toman1, František Malíř1, Vladimír Ostrý2, Yann Grosse3, Vladimír Dvořák1, Tomáš Roubal4, Lucie Neuchlová1
1 Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic
2 Center of Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic
3 International Agency for Research on Cancer, Lyon, France
4 Regional Branch Hradec Králové, Institute of Public Health in Ústí nad Labem, Hradec Králové, Czech Republic

The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunosorbent assay (ELISA) in 60 samples of white and parboiled rice, purchased on the Czech food market. In all 60 samples of rice tested by HPLC-FLD. OTA levels were below the limit of quantification (LOQ), i.e. < 0.2 ng/g. The same samples were also tested by ELISA (LOQ = 0.05 ng/g), and 58 samples (96.7%) were found to be positive. OTA levels in white and parboiled rice ranged from 0.05 to 0.17 ng/g; the arithmetic mean for all samples was 0.15 ng/g, the median 0.15 ng/g, and the 90% percentile 0.17 ng/g. These findings confirm the necessity of monitoring OTA in different foodstuffs and food, due to the precautionary principle and the uncertainty in the genotoxicity status of OTA.

Keywords: mycotoxins; white rice; foodstuffs; determination; monitoring; HPLC; ELISA

Published: February 29, 2016  Show citation

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Toman J, Malíř F, Ostrý V, Grosse Y, Dvořák V, Roubal T, Neuchlová L. The occurrence of ochratoxin A in white and parboiled rice. Czech J. Food Sci. 2016;34(1):32-38. doi: 10.17221/316/2015-CJFS.
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