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

Soto, Julia Bellver; Fernández-Franzón, Mónica; Ruiz, María-José; Juan-García, Ana

doi:10.1021/jf501737h

Cited by 66 publications

(36 citation statements)

References 53 publications

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“…Otteneder and Majerus (2000) reported the results of an evaluation of more than 850 wines which indicates that the detected amount of OTA is much more common and its concentration is remarkably higher in red wines (54 %) than in rosé (40 %) and white wines (25 %). Also dry wines showed lower OTA concentrations than sweet (Bellver et al 2014). The differences can be explained by the wine-making procedures itself which are totally different with respect to red/white and sweet/dry wines.…”

Section: Ochratoxin Amentioning

confidence: 90%

“…During fermentation, ochratoxin A (OTA) can be partially detoxified (Esti et al 2012), but it is stable in wine for at least 1 year (Lopez de Cerain et al 2002). Location of the vineyard and the weather had more influence on the levels of OTA, than the variety of grape (Kozakiewicz et al 2004); also the period of harvest, pesticide treatment and the brewing technique are crucial (Bellver et al 2014). It was indicated that OTAproducing fungi are already present on grapes before the harvest (Kozakiewicz et al 2004).…”

Section: Ochratoxin Amentioning

confidence: 99%

“…In recent years, the reported incidences of OTA have increased in European beers. The EU has not established a limit for OTA in beer; on the contrary, the maximum limit in wine is 2 µg/kg (Bellver et al 2014).…”

Section: Ochratoxin Amentioning

confidence: 99%

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Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

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Section: Ochratoxin Amentioning

confidence: 90%

Section: Ochratoxin Amentioning

confidence: 99%

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Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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“…Some dessert wines are fortified by adding exogenous alcohol to the must or wine in order to stop fermentation [71]. During fermentation, OTA levels are considerably reduced (see Section 4); therefore, since this step is reduced or eliminated in fortified wines, OTA contamination is expected to be higher [83].…”

Section: Fate Of Ochratoxin a During Winemakingmentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

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Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

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“…Mycotoxins, secondary metabolites produced by fungi, affect 25% of crops worldwide [1]. Mycotoxin contamination usually takes place during crop growth due to adverse environmental conditions, inappropriate harvesting, storage, or processing procedures [2].…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A in Beers Marketed in Portugal: Occurrence and Human Risk Assessment

Silva

Teixeira

Pereira

et al. 2020

Toxins

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Ochratoxin A (OTA) is produced by fungi present in several agricultural products with much relevance to food safety. Since this mycotoxin is widely found in cereals, beer has a potential contamination risk. Therefore, it was deemed essential to quantify, for the first time, the levels of OTA in beer, a cereal-based product that is marketed in Portugal, as well as to calculate the human estimated weekly intake (EWI) and risk assessment. A total of 85 samples were analyzed through immunoaffinity clean-up, followed by liquid chromatography-fluorescence detection (LC-FD). This analytical methodology allowed a limit of quantification (LOQ) of 0.43 µg/L. The results showed that 10.6% were contaminated at levels ranging between <LOQ and 11.25 µg/L, with an average of 3.14 ± 4.09 µg/L. Samples of industrial production presented lower incidence and contamination levels than homemade and craft beers. On what concerns human risk, the calculated EWI was significantly lower than the tolerable weekly intake (TWI). However, in the worst case scenario, based on a high concentration, the rate EWI/TWI was 138.01%.

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

Cited by 66 publications

References 53 publications

Carcinogenic compounds in alcoholic beverages: an update

Carcinogenic compounds in alcoholic beverages: an update

Wine Contamination with Ochratoxins: A Review

Ochratoxin A in Beers Marketed in Portugal: Occurrence and Human Risk Assessment

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