Coffee and wine with ochratoxin A –exposure risk assessment resulting from its consumption

Abstract

Objective. The aim of this study was to assess the consumer risk resulting from the exposure to ochratoxin A (OTA) intake with coffee and wine. Materials and method. Calculations were made on the basis of the levels of OTA contamination determined in coffee and wine available in retail in the Małopolskie province of Poland in 2016-2019. A total of 56 samples were analysed: 24 wine samples (20 red wines and 4 white wines), 16 samples of roasted coffee beans or ground coffee, and 16 samples of instant coffee. All samples were examined for the level of OTA contamination by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Results. Of the 56 samples examined, ochratoxin A was found in 16 samples (28.6%). Among the tested samples, this toxin was most often detected in instant coffee, i.e. in 10 of 16 samples (62.5%), average level -1.63 μg kg -1 . Average level of OTA in roasted coffee -1.09 μg kg -1 , and presence of OTA confirmed in 5 out of 16 samples (31.3%). In contrast, in wine, only one of the 16 samples had this toxin (0.61 μg l -1 ). Conclusions. OTA contamination levels observed in all examined products were below the maximal residue levels (MRL) specified in the regulations of food law for these products. Assessment of consumer exposure to OTA resulting from the intake of this toxin from coffee and wine, in general showed that consumption of these products is safe; however, under extreme assumptions of high consumption of these products, the permissible OTA intakes will be exceeded.

Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru

“…These results are lower than the 95% obtained by Vecchio et al (2012) [ 59 ] and Yazdanfar et al (2022) [ 90 ], and 100% by Aoyama et al (2010) [ 91 ], Casal et al (2014) [ 92 ], Galarce-Bustos et al (2014) [ 93 ], T. P. Lee et al (2012) [ 94 ] and Liu et al (2008) [ 95 ]. In contrast, the values obtained in the present study are higher than the works of García-Moraleja et al (2015) (33%) [ 96 ], Hajok et al (2019) [ 97 ], Pokrzywa et al (2022) [ 98 ] (43 and 63%, respectively) and Nielsen et al (2015) (65%) [ 99 ].…”

“…It is noteworthy that the values obtained were below the limit allowed in the European Union (5.00 × 10 −3 mg/kg) laid down in Commission Regulation (UE) 2023/915 [ 43 ]. These results are in agreement with those obtained by Galarce-Bustos et al (2014) (1.80 × 10 −3 mg/kg) [ 93 ], García-Moraleja et al (2015) (4.93 × 10 −3 mg/kg) [ 96 ], Hajok et al (2019) (1.5 × 10 −3 mg/kg) [ 97 ], Lee et al (2012) (5.71 × 10 −3 mg/kg) [ 94 ], Liu et al (2008) (4.70 × 10 −3 mg/kg) [ 95 ], Pokrzywa et al (2022) (1.63 × 10 −3 mg/kg) [ 98 ], Skarkova et al (2013) (1.04 × 10 −3 mg/kg) [ 100 ], Vecchio et al (2012) (1.27 × 10 −3 mg/kg) [ 59 ]. The studies by Aoyama et al (2010), Casal et al (2014) and Nielsen et al (2015) stand out [ 91 , 92 , 99 ] with slightly lower values, in the order of 1E-04 mg/kg.…”

Mycotoxin contamination profiling in coffee bean by targeted LC-HRMS

“…Aflatoxins are highly toxic compounds produced by certain strains of fungi, primarily Aspergillus flavus and Aspergillus parasiticus, during the growth and storage of agricultural crops [3]. Ochratoxin are toxin compounds produced by certain species of fungi, such as Aspergillus and Penicillium, during the growth of agricultural commodities like coffee beans [4,5]. Patulin are produced by some species of Penicillium, Aspergillus, and Byssochlamys.…”

“…Mycotoxin pose a significant threat to human health, as they are known to be carcinogenic and can lead to liver damage, immune system suppression, and growth stunting in children [7]. This has led to increased concern about aflatoxin contamination in various food products, including coffee.…”