Abstract: The effects of cooking methods on the in Vitro mutagenicity of individual foods and meals containing those foods were exa mined using Ames bacteral strain TA98 with S9 metabolic activation. The results are (1) The food pre Pared by either boiling or baking was low in mutagenicity; (2)Frying meats showed markedly increased mutagenic activity, whereas the cooking method for carbohydrate-rich foods, fresh fishes, eggs and vegetables did not markedly affect their mutagenicity; (3)The calculated mutagenicity of the meals, based on the mutagenicity of the individual meal components, was quite similar to the observed mutagenicity. This similarity indicates that the meal components did not interact in either a synergistic or inhibitory manner to alter total mutagenicity as measured by the methods

Key words:  , Cooking methods Mutagenicity of food Effects；