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Absence ochratoxin A in soy sauce
J Blesa1, J M Soriano, J C Moltó
1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Valencia, Spain.
International Journal of Food Microbiology
|November 16, 2004
Summary
A new method accurately detects ochratoxin A (OTA) in soy sauce. Testing 60 samples from China and Japan found no OTA contamination, ensuring soy sauce safety.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Mycotoxin Analysis
Background:
- Ochratoxin A (OTA) is a harmful mycotoxin found in various foods.
- Soy sauce is a widely consumed condiment susceptible to contamination.
- Accurate detection methods are crucial for food safety and regulatory compliance.
Purpose of the Study:
- To develop and validate a sensitive method for determining OTA in soy sauce.
- To assess the prevalence of OTA in commercial soy sauce samples from China and Japan.
Main Methods:
- Phosphate-buffered saline (PBS) extraction for sample preparation.
- Immunoaffinity chromatography for selective analyte clean-up.
- Liquid chromatography with fluorescence detection (LC-FD) for quantification.
- Confirmation of OTA by LC-FD after methylation.
Main Results:
- High recovery rates (90%) and low relative standard deviations (4%) at 0.25 ng/ml OTA.
- Achieved a low limit of detection (LOD) of 0.01 ng/ml for OTA.
- No OTA was detected in 60 analyzed soy sauce samples from China and Japan.
Conclusions:
- The developed LC-FD method is reliable and sensitive for OTA determination in soy sauce.
- Current commercial soy sauce samples from China and Japan appear to be free from OTA contamination.
- This method contributes to ensuring the safety of soy sauce for consumers.