Ochratoxin A (OTA) is a mycotoxin produced by different species of Aspergillus and Penicillium fungi. The presence of this mycotoxin in cereals-based products has relation with manufacturing practices, especially with storage conditions. An extraction procedure for OTA from wheat-based products was implemented in this study. The method uses an alkaline extraction with NaHCO3, purification with Sep-Pak (R) RP-18 cartridges; and quantitative analysis by high performance liquid chromatography with fluorescence detection. The presence of OTA was confirmed by the formation of Ochratoxin A methyl ester. The method shows good validation parameters with a rate of recovery rate over 95%, limits of detection and quantification of 0.6 and 2.1 mu g kg(-1), respectively. Once the method was validated; 31 samples including, flour, corn starches and rice were analyzed. About 70% of flour samples, 50% of rice and 63% of corn starch samples resulted positives for OTA. (c) 2008 Elsevier Ltd. All rights reserved.