Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 1431-1434 |
| Number of pages | 4 |
| Journal | Journal of Food Protection |
| Volume | 68 |
| Issue number | 7 |
| Publication status | Published - 2005 Jul 1 |
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ASJC Scopus subject areas
- Food Science
- Microbiology
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Fate of aflatoxin B1 during the cooking of Korean Polished rice. / Park, Je Won; Lee, Chan; Kim, Young Bae.
In: Journal of Food Protection, Vol. 68, No. 7, 01.07.2005, p. 1431-1434.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Fate of aflatoxin B1 during the cooking of Korean Polished rice
AU - Park, Je Won
AU - Lee, Chan
AU - Kim, Young Bae
PY - 2005/7/1
Y1 - 2005/7/1
N2 - 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.
AB - 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.
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M3 - Article
C2 - 16013381
AN - SCOPUS:21844451131
VL - 68
SP - 1431
EP - 1434
JO - Journal of Food Protection
JF - Journal of Food Protection
SN - 0362-028X
IS - 7
ER -