The occurrence of ochratoxin A in white and parboiled rice

Jakub Toman, František Malíř, Vladimír Ostrý, Yann Grosse, Vladimír Dvořák, Tomáš Roubal and Lucie Neuchlová
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Jakub Toman: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic
František Malíř: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic
Vladimír Ostrý: Center of Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic
Yann Grosse: International Agency for Research on Cancer, Lyon, France
Vladimír Dvořák: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic
Tomáš Roubal: Regional Branch Hradec Králové, Institute of Public Health in Ústí nad Labem, Hradec Králové, Czech Republic
Lucie Neuchlová: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic

Czech Journal of Food Sciences, 2016, vol. 34, issue 1, 32-38

Abstract: 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 (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:316-2015-cjfs

DOI: 10.17221/316/2015-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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