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Assessment of Aflatoxin B1 and Ochratoxin A Contamination in Raw and Cooked Rice at Restaurants in Yasuj, Iran
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Majid Majlesi   1, Seyed Abdolmohammad Sadat2 , Farshid Aryaei Monfared2 |
1- Yasuj University of Medical Sciences , majid.majlesi@yums.ac.ir
2- Yasuj University of Medical Sciences |
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Abstract: (65 Views) |
Background and Objective: Aflatoxin B1 and ochratoxin A rank among the most prevalent mycotoxins found in foodstuffs, particularly grains like rice, posing a significant threat to consumer health upon ingestion. This study aimed to investigate the contamination levels of raw and cooked rice with aflatoxin B1 and ochratoxin A in restaurants located in Yasuj, Iran.
Methods: Forty-eight samples of both raw and cooked rice, comprising various Iranian and foreign brands from Yasuj restaurants, were randomly collected and subjected to testing for aflatoxin B1 and ochratoxin A levels using High-Performance Liquid Chromatography (HPLC) method.
Results: The study revealed aflatoxin B1 contamination in 87% of rice samples and ochratoxin A in 95.8% of samples. Only two samples of Iranian rice (brand 5) and one imported rice sample (brand 3) exceeded the aflatoxin B1 limit set by Iranian standards (5 nanograms per gram). However, all samples had ochratoxin A levels below the permissible limit set by the Iranian Standard Organization. Cooking significantly reduced aflatoxin B1 and ochratoxin A concentrations (p <0.05). Reduction percentages for aflatoxin B1 and ochratoxin A in Iranian and imported rice were 52.33%, 29%, and 62.23%, respectively, with boiling proving more effective in toxin reduction.
Conclusion: The contamination levels of aflatoxin B1 and ochratoxin A in the rice samples studied do not pose a significant risk to human health. Cooking processes, particularly boiling, effectively mitigate these fungal toxins, with boiling demonstrating superior toxin removal compared to the draining method.
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| Keywords: Aflatoxin B1, ochratoxin A, rice, Cooking processes, Yasuj |
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Type of Study: Research |
Subject:
Nutrition
Received: 2024/05/5 | Accepted: 2024/10/6 | Published: 2024/12/23
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