However, kojic acid in food is resolved by microbes and enzymes upon maturing (the lack of salt allows mold to grow) and its amount in food is minute compared to its concentration in biological tests.
しかし、食品中のコウジ酸は熟成中に微生物、酵素等によって分解されるし（塩分が不足するとカビが生える）動物試験での濃度に比して食品中の濃度はごく微量でしかない。