FATE OF MYCOTOXINS DURING PROCESSING OF FOODSTUFFS .3. OCHRATOXIN-A DURING COOKING OF FABA BEANS (VICIA-FABA) AND POLISHED WHEAT

The fate of ochratoxin A during cooking of faba beans and polished wheat was studied by addition of crystalline toxin before cooking in water at a level of 125 ng/g dry faba beans or raw polished wheat. Determinations were made by reversed-phase high performance liquid chromatography (HPLC); the simple, sensitive, precise and economical method used gave a detection limit of .apprx. 0.7 ng/g. Average destruction of 16 and 20% of ochratoxin A occurred during cooking of faba beans by 2 methods; an average of only 6% of the toxin added was destroyed after cooking of polished wheat. Thus, the destruction of ochratoxin A by cooking of contaminated faba beans or polished wheat is not possible.