Fate of ochratoxin a during cooking of naturally contaminated polished rice.

@article{Park2005FateOO,
  title={Fate of ochratoxin a during cooking of naturally contaminated polished rice.},
  author={Je Won Park and Soo-Hyun Chung and Chan Lee and Young-Bae Kim},
  journal={Journal of food protection},
  year={2005},
  volume={68 10},
  pages={2107-11}
}
Ochratoxin A (OTA), a mycotoxin widespread in cereals, occurs in polished rice that is consumed as cooked rice after washing and steaming. Cooking decreases OTA levels in food to varying extents, but little is known about how cooking changes the biological activity of this mycotoxin. We therefore evaluated the fate of OTA during rice cooking to determine the OTA residues and cytotoxic potential in vitro. Water-washed rice, ordinary cooked rice, and pressure-cooked rice were prepared from three… CONTINUE READING