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

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

Authors

Duarte, SC (Author) Other; Tanello, A (Author) Other; Pena, A (Author) Other; Lino, CM (Author) Other; Matos, CD (Author) Other; Oliveira, MBPP (Author) FFUP; Alves, MR (Author) Other

Journal

Title: Food Control

Vol. 21 No. 6

Pages: 702-707

ISSN: 0956-7135

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 6 Citations

Scopus - 8 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-6ZR

DOI: 10.1016/j.foodcont.2009.10.011

Abstract (EN): The occurrence of OTA in fresh and packed wheat and in maize bread and the evaluation of the exposure degree through their consumption in two Portuguese Populations from Porto and Coimbra, during the winter of 2007, were studied. One hundred and sixty eight bread samples, 61 maize and 107 wheat, were analysed by liquid chromatography-fluorescence detection (LC-FD). The results showed that 84% of samples were contaminated, with a maximum level of 3.85 ng/g (above the EU maximum limit, 3 ng/g). Fresh wheat bread presented higher levels than packed wheat bread. Moreover, the traditional maize bread, in either city, was consistently more contaminated than wheat bread, 0.25 vs 0.19 ng/g, and 0.48 vs 0.34 ng/g for Porto and Coimbra, respectively. Avintes maize bread showed the highest mean contamination and maximum levels. The higher estimated daily intake of OTA from both types of bread in the Population of Coimbra compared to Porto reflects the higher average contamination of bread in the first city.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6