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The occurrence of ochratoxin A in white and parboiled rice

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jakub Toman & František Malíř & Vladimír Ostrý & Yann Grosse & Vladimír Dvořák & Tomáš Roubal & Lucie Neuchlová, 2016. "The occurrence of ochratoxin A in white and parboiled rice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 32-38.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:316-2015-cjfs
    DOI: 10.17221/316/2015-CJFS
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