The Occurrence of Ochratoxin A in White and Parboiled Rice
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F16%3A50004654" target="_blank" >RIV/62690094:18470/16:50004654 - isvavai.cz</a>
Alternative codes found
RIV/75010330:_____/16:00011280
Result on the web
<a href="http://www.agriculturejournals.cz/publishedArticles/CJFS/2016-34-1-32.pdf" target="_blank" >http://www.agriculturejournals.cz/publishedArticles/CJFS/2016-34-1-32.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/316/2015-CJFS" target="_blank" >10.17221/316/2015-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
The Occurrence of Ochratoxin A in White and Parboiled Rice
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
FM - Hygiene
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech journal of food sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
34
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
32-38
UT code for WoS article
000371953500005
EID of the result in the Scopus database
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