Skip to main content

Table 1 Reduction of aflatoxins and fumonisins level in rice using different cooking and washing methods, reported in literature studies

From: Public health risk due to aflatoxin and fumonisin contamination in rice in the Mekong Delta, Vietnam

Washing/cooking methods

Reduction (%)

Mycotoxins

Mycotoxin analysis methods

References

Washing (raw rice-white rice was washed by drinking water three times, afterwards soaked in drinking water/20mins or not and then removed water)

14 ± 1.1–15 ± 1.1

AFs

LC-MS/MS

Majeed et al. 2018

20–24

AFB1

HPLC-FD

Park et al. 2005

Normal cooking (washed rice was added drinking water and cooked from 10 to 30 mins in electric cooker or pot)

32–38

AFB1

HPLC-FD

Park et al. 2005

31–36

AFB1

HPLC-FD

Park and Kim 2006

17.5–24.80

AFs

Elisa

Sani et al. 2014

7–18

AFs

HPLC-FD

Sakuma et al. 2013

84

AFs

HPLC-FD

Hussain and Luttfullah 2009

Pressure cooking (pressure cooker)

78–88

AFB1

HPLC-FD

Park and Kim 2006

Washing and cooking (maize added boiled water and then cooked in 20 min)

23–48

FBs

VICAM method

Shephard et al. 2002