Influencing factors on bread-derived exposure to ochratoxin A: Type, origin and composition

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Duarte, SC (Author) Other; Bento, J (Author) Other; Pena, A (Author) Other; Lino, CM (Author) Other; Delerue Matos, C (Author) Other; Oliveira, MBPP (Author) FFUP; Alves, MR (Author) Other; Pereira, JA (Author) Other

Journal

Title: Food and Chemical Toxicology

Vol. 48 No. 10

Pages: 2139-2147

ISSN: 0278-6915

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 13 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-49C

DOI: 10.1016/j.fct.2010.05.019

Abstract (EN): The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9