Evaluation of ochratoxin A exposure degree in two Portuguese cities through wheat and maize bread consumption during the winter 2007

Abstract

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Ochratoxin A in Portugal: A Review to Assess Human Exposure

“…However, when the results are divided according to the type of bread, a higher level of contamination in maize bread as opposed to wheat bread, both in incidence (70% vs. 12.9%) and mean level (0.44 vs. 0.02 ng/g), is revealed. More recently, still in the same region, bread samples from the winter of 2007 were evaluated [ 67 ]. The maize bread samples persistently featured higher levels of contamination in relation to wheat bread, although these differences were not as marked as before, neither in frequency of detection (86.7% vs. 80%) nor in mean levels (0.48 ± 0.29 vs. 0.34 ± 0.34 ng/g).…”

“…When comparing the contamination data of wheat bread in the two studies [ 66 , 67 ] an increase in the contamination figures is evident, whether measured by incidence or mean level. Amongst the possible reasons two emerge as the most important ones: the first due to contribution of different environmental conditions, namely during storage of the grain or flour.…”

“…The second relates to different sampling criteria, since in the study of Duarte et al . [ 67 ], wheat bread samples also comprised bread made out mainly from wheat, but with the possibility of including different grains, seeds, fiber or bran. In theory, white flour for baking contains much lower concentrations than whole meal flour because the bran and offal containing high levels of OTA have been removed [ 5 ].…”

“…The study of Duarte et al . [ 67 ] also analyzed the OTA content of packed wheat bread. This novel segment of the bread-making industry showed exactly the same incidence as the normal (fresh) wheat bread, but a lower mean value (0.21 ± 0.13 ng/g).…”

Influence of Growing and Storage Conditions on Bakery Quality of Traditional Maize Varieties under Organic Agriculture

“…This traditional storage method does not exclude damage by insects or fungi. Furthermore, grain is usually harvested with high moisture that produces pericarp fissures and subsequent fungal infections that are dangerous for human health (Butrón et al, 2008; D'Mello et al, 1999; Duarte et al, 2010; Morgavi and Riley, 2007). Technical solutions can be costly and can also have negative consequences for other parameters.…”