Fate of aflatoxin B1 during the cooking of Korean polished rice

The fate of aflatoxin B1 (AFB1), a mycotoxin known to occur in polished rice, during rice cooking was evaluated to determine reduction in AFB1 residues and mutagenic potentials. The amounts of AFB1 in three lots of naturally contaminated polished rice from Korea were analyzed by high-performance liq...

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Bibliographic Details
Published in:Journal of food protection 2005-07, Vol.68 (7), p.1431-1434
Main Authors: Park, J.W, Lee, C, Kim, Y.B
Format: Article
Language:English
Subjects:
aflatoxin B1
Aflatoxin B1 - analysis
Aspergillus
Biological and medical sciences
Cereal and baking product industries
Chromatography, High Pressure Liquid - methods
Consumer Product Safety
cooked foods
cooking
Cooking - methods
dietary exposure
Food Contamination - analysis
Food industries
Food toxicology
Fundamental and applied biological sciences. Psychology
health effects assessments
Humans
in vitro studies
Korea
microbial detection
Oryza - chemistry
pathogen survival
rice
Risk Assessment
toxigenic strains
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Summary:The fate of aflatoxin B1 (AFB1), a mycotoxin known to occur in polished rice, during rice cooking was evaluated to determine reduction in AFB1 residues and mutagenic potentials. The amounts of AFB1 in three lots of naturally contaminated polished rice from Korea were analyzed by high-performance liquid chromatography after washing and after steaming. An in vitro mutagenicity assay with Salmonella Typhimurium TA100 was used to confirm the results of the chemical analyses. Cooking significantly reduced AFB1 (mean reduction, 34%) in naturally contaminated polished rice and reduced mutagenicity by ca. 27%. Processing factors (reflecting the removal of AFB1 residues during processing) for cooked rice were estimated at 0.66 to 0.73, as determined chemically and toxicologically, respectively. The revised Korean provisional daily intake of AFB1 from consumption of rice as a dietary staple (0.58 to 3.94 ng/kg of body weight per day) is still higher than that reported for foods in general in the United States (0.26 ng/kg of body weight per day). Thus, Koreans probably consume higher amounts of foodborne AFB1 than do Americans and thus are at higher risk for AFB1-induced health consequences.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-68.7.1431