Ochratoxin A in Spanish exportation wine market

Quintela, Silvia; Villarán, Ma Carmen; Armentia, Iratxe López de; Elejalde, Edurne

doi:10.1016/j.foodcont.2011.11.023

Cited by 20 publications

(6 citation statements)

References 16 publications

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“…8 of 32 samples), at the average level of 0.1 μg l-1 . Lower OTA levels were also found in studies of Quinteli et al [10], who detected this toxin in 88% of wines imported from the UK and Germany, in 100% of wines from Switzerland and 67% of wines originating from the USA. The average OTA concentrations were as follows: 0.051 µg l -1 , in wines from the UK; 0.085 µg l -1 , in those from Germany; 0.125 µg l -1 , in wines from the USA; and 0.149 µg l -1 , in wines from Switzerland.…”

Section: Resultssupporting

confidence: 65%

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

Pokrzywa¹,

Surma²,

Szarek³

2022

Med Og Nauk Zdr.

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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.

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Section: Resultssupporting

confidence: 65%

“…Ongoing studies have shown that with regard to wine, the geographical region of origin affects the frequency of prevalence and content of OTA. For example, in Europe, the amount of OTA in wine obtained from southern regions is higher than that from northern areas due to the warmer climatic conditions [10,35].…”

Section: Introductionmentioning

confidence: 99%

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

Pokrzywa¹,

Surma²,

Szarek³

2022

Med Og Nauk Zdr.

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“…Studies performed on exported wines from the Riojás RDO, but in different years, demonstrated that the presence of OTA and OTA contamination in the latest year (2012) presented statistical differences higher than those same wines analyzed earlier (2011). , OTA median level found in wines from 2012 was 0.077 ng/mL, whereas in 2011 it was 0.037 ng/mL. Higher OTA levels and greater incidence were detected in southern European wine samples.…”

Section: Presence Of Ota In Winementioning

confidence: 90%

Presence of Ochratoxin A (OTA) Mycotoxin in Alcoholic Drinks from Southern European Countries: Wine and Beer

Soto¹,

Fernández-Franzón

Ruiz

et al. 2014

J. Agric. Food Chem.

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The main filamentous fungi producers of mycotoxins are Aspergillus spp., Penicillium spp., and Fusarium spp. Their effect can provoke a broad range of toxic properties including carcinogenicity and neurotoxicity, as well as reproductive and developmental toxicities. Ochratoxin A (OTA) is produced by Aspergillus and Penicillium spp. The purpose of this review was to evaluate the risk assessment of OTA in alcoholic drinks (beer and wine) by compiling the results obtained from studies and reviews related to the presence of OTA in these two drinks from southern European countries in the period 2005-2013 and comparing those results with the legislation available in the European Union.

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“…In the past decades, numerous analytical techniques have been developed to detect OTA, including high performance liquid chromatography (HPLC) [ 12 ], liquid chromatography tandem mass spectrometry (LC-MS/MS) [ 13 ], enzyme-linked immunosorbent assay (ELISA) [ 14 ], lateral flow immunoassay (LFIA) [ 15 ] and biosensors [ 16 ]. Among these, ELISA is the most commonly used rapid screening method due to its high throughput and simple operations [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Nanobody-Nanoluciferase Fusion Protein-Enabled Immunoassay for Ochratoxin A in Coffee with Enhanced Specificity and Sensitivity

Bao

Liu

Liao

et al. 2022

Toxins

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Ochratoxin A (OTA), one of the best-known mycotoxins, causes problems concerning food safety with potential toxic effects in humans and animals. So, it is crucial to develop simple and sensitive methods for the detection of OTA. Herein, a nanoluciferase–nanobody fusion protein (Nb28-Nluc)-retaining antibody recognition and enzymatic activity was first prepared, which was then applied as a bifunctional tracer to construct a one-step bioluminescent enzyme-linked immunosorbent assay (BLEIA) for OTA in coffee samples. On the basis of Nb28-Nluc, the BLEIA can be completed with a one-step incubation and detection, with only a substrate replacement from 3,3′,5,5′-tetramethylbenzidine (TMB) to a Nluc assay reagent (Furimazine). Under the optimal experimental conditions, the proposed one-step BLEIA achieved a detection limit of 3.7 ng/mL (IC10) within 3 h. Moreover, the BLEIA method showed good repeatability and accuracy in the spike recovery experiments with recoveries of 83.88% to 120.23% and relative standard deviations (RSDs) of 5.2% to 24.7%, respectively. Particularly, the BLEIA displayed superior performances, such as fewer operations and more rapid and sensitive detection as compared with Nb28-based enzyme-linked immunosorbent assay. Therefore, the proposed one-step BLEIA has great potential for the sensitive and accurate screening of OTA in food samples.

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Ochratoxin A in Spanish exportation wine market

Cited by 20 publications

References 16 publications

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

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

Presence of Ochratoxin A (OTA) Mycotoxin in Alcoholic Drinks from Southern European Countries: Wine and Beer

Nanobody-Nanoluciferase Fusion Protein-Enabled Immunoassay for Ochratoxin A in Coffee with Enhanced Specificity and Sensitivity

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