Degradation of transgene DNA in genetically modified herbicide-tolerant rice during food processing

► We assessed the effect of food processing on the degradation of exogenous DNA components in genetically modified rice. ► We developed the alkaline lysis method as a simple DNA extraction method for the genetically modified rice product. ► We found that the stability of exogenous DNA in transgenic rice was different under different food processing conditions. ► For sweet rice wine, Bar gene was most stable, followed by NOS terminator, CAMV35S promoter, and SPS gene. ► For rice crackers, CAMV35S promoter was most stable, followed by SPS gene, NOS terminator, and Bar gene.