A risk assessment of dietary exposure to ochratoxin A for the Polish population

Hajok, Ilona; Kowalska, Anna; Piekut, Agata; Ćwieląg-Drabek, Małgorzata

doi:10.1016/j.foodchem.2019.01.101

Cited by 51 publications

(36 citation statements)

References 28 publications

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“…In another study, Cardoso et al [ 26 ] did not find OTA in Portuguese rye flour. In our study, the contamination levels of OTA in rye samples were lower than the results reported by Pleadin et al [ 22 ], Krysińska-Traczyk et al [ 23 ], Hajok et al [ 24 ], and Torović [ 25 ].…”

Section: Resultscontrasting

confidence: 81%

“…Its mean and maximum concentrations were 0.19 µg/kg and 0.55 µg/kg, respectively. In another study in Poland, Hajok et al [ 24 ] analyzed 12 samples of rye flour, and OTA was detected in 67% of the samples, with mean and maximum concentrations of 4.3 µg/kg and 19.5 µg/kg, respectively. In Croatia, Pleadin et al [ 22 ] analyzed 16 rye samples and obtained mean and maximum concentrations of 0.89 µg/kg and 4.12 µg/kg, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Occurrence of Mycotoxins in Winter Rye Varieties Cultivated in Poland (2017–2019)

Kosicki

Twarużek

Dopierała³

et al. 2020

Toxins

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Rye (Secale cereale L.) is one of the most important cereals and is used in both the food and feed industries. It is produced mainly in a belt extending from Russia through Poland to Germany. Despite the great economic importance of this cereal, there is little research on rye contamination with mycotoxins. In this study, the occurrence of Fusarium mycotoxins (deoxynivalenol, nivalenol, 3-acetyl-deoxynivalenol, monoacetoxyscirpenol, diacetoxyscirpenol, T-2 toxin, HT-2 toxin, and zearalenone), as well as ochratoxin A, in 60 winter rye samples of four varieties (KWS Binntto, KWS Serafino, Dańkowskie Granat and Farm Saved Seed) cultivated in three consecutive growing seasons in five different regions of Poland was determined using liquid chromatography with tandem mass spectrometry and fluorescence detection. Deoxynivalenol, T-2 toxin, HT-2 toxin, and zearalenone had the highest occurrence in samples (90%, 63%, 57%, and 45% positive results, respectively). The mean concentrations of these analytes were 28.8 µg/kg (maximum 354.1 µg/kg), 0.98 µg/kg (maximum 6.63 µg/kg), 2.98 µg/kg (maximum 29.8 µg/kg), and 0.69 µg/kg (maximum 10.2 µg/kg), respectively. The mean concentrations for individual mycotoxins were highest in the 2016/2017 growing season. In the 2016/2017 growing season, at least two mycotoxins were detected in 95% of the samples, while in the 2018/2019 growing season, 70% of samples contained one or no mycotoxins. The frequencies of mycotoxin occurrence in different rye varieties were similar. Although a high frequency of mycotoxin occurrence was noted (especially deoxynivalenol), their concentrations were low, and none of the analyzed rye samples exceeded the maximum acceptable mycotoxin level set by the European Commission.

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Section: Resultscontrasting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Occurrence of Mycotoxins in Winter Rye Varieties Cultivated in Poland (2017–2019)

Kosicki

Twarużek

Dopierała³

et al. 2020

Toxins

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“…The incidence of mycotoxins in maize grains is a main concern for human and animal health, resulting in acute or chronic consequences such as carcinogenic, teratogenic, immunosuppressive, or estrogenic effects [14]. The most significant Fusarium mycotoxins causing disease are fumonisins, deoxynivalenol, and zearalenone [15,16]. For better public health protection and livestock production the European Union established and harmonized the maximum limits for mycotoxins in food and foodstuffs [17] through specific regulations for all member states.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage

Carbas

Simões

Soares

et al. 2021

Foods

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Maize is an important worldwide commodity susceptible to fungal contamination in the field, at harvest, and during storage. This work aimed to determine the occurrence of Fusarium spp. in maize grains produced in the Tagus Valley region of Portugal and the levels of related mycotoxins in the 2018 harvest and during their storage for six months in barrels, mimicking silos conditions. Continuous monitoring of temperature, CO2, and relative humidity levels were done, as well as the concentration of mycotoxins were evaluated and correlated with the presence of Fusarium spp. F. verticillioides was identified as the predominant Fusarium species. Zearalenone, deoxynivalenol and toxin T2 were not found at harvest and after storage. Maize grains showed some variability in the levels of fumonisins (Fum B1 and Fum B2). At the harvest, fumonisin B1 ranged from 1297 to 2037 µg/kg, and fumonisin B2 ranged from 411 to 618 µg/kg. Fumonisins showed a tendency to increase (20 to 40%) during six months of storage. Although a correlation between the levels of fumonisins and the monitoring parameters was not established, CO2 levels may be used to predict fungal activity during storage. The composition of the fungal population during storage may predict the incidence of mycotoxins.

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“…Risk assessment for OTA ingestion through contaminated wines has also been carried out by calculating the hazard quotient (HQ) [ 41 , 92 ] and margin of exposure (MOE) [ 79 ] values ( Table 4 ).…”

Section: Toxicity Of Ochratoxins and Risk Of Exposure Through The Consumption Of Contaminated Winementioning

confidence: 99%

Ochratoxins in Wines: A Review of Their Occurrence in the Last Decade, Toxicity, and Exposure Risk in Humans

Ortiz

Lobos

Aguilar-Zuniga

et al. 2021

Toxins

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Ochratoxins (OTs) are mycotoxins frequently found in wines, and their contamination can occur during any stage of the winemaking process. Ochratoxin A (OTA) has been the most widely reported and the only one whose concentrations are legislated in this beverage. However, ochratoxin B, ochratoxin A methyl ester, ochratoxin B methyl ester, ochratoxin A ethyl ester, ochratoxin B ethyl ester, ochratoxin α, ochratoxin β, OTα methyl ester, OTA ethyl amide, and OTA glucose ester have also been reported in wines. Thus, detecting only OTA would lead to the underestimation of ochratoxin levels, which is a risk to human health. Considering the threat represented by the presence of ochratoxins in wines and the long-term health problems that they can cause in wine drinkers, this paper aims to review reports of the last 10 years regarding the presence of different ochratoxins in wines and how the winemaking process influences the degree of contamination, mainly by OTA. Additionally, toxicity from human exposure due to the consumption of contaminated wines is addressed.

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A risk assessment of dietary exposure to ochratoxin A for the Polish population

Cited by 51 publications

References 28 publications

Occurrence of Mycotoxins in Winter Rye Varieties Cultivated in Poland (2017–2019)

Occurrence of Mycotoxins in Winter Rye Varieties Cultivated in Poland (2017–2019)

Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage

Ochratoxins in Wines: A Review of Their Occurrence in the Last Decade, Toxicity, and Exposure Risk in Humans

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