Occurrence of ochratoxin A in sweet wines produced in Spain and other countries

被引:23
作者
Burdaspal, P. [1 ]
Legarda, T. [1 ]
机构
[1] Spanish Food Safety & Nutr Agcy, Ctr Nacl Alimentac, Madrid 28220, Spain
来源
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2007年 / 24卷 / 09期
关键词
ochratoxin A; sweet wine; occurrence; analysis; risk assessment; dietary intake;
D O I
10.1080/02652030701311155
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
A survey for the presence of ochratoxin A (OTA) was undertaken from 2001 to 2005 in 188 samples of sweet wines produced in Spain and in 102 samples originating from other countries: France ( n = 49), Austria ( 9), Chile ( 9), Portugal ( 9), Greece ( 6), Italy ( 5), Germany ( 3), Hungary ( 2), Slovenia ( 2), Switzerland ( 2), Canada ( 1), Japan ( 1), New Zealand ( 1), Ukraine ( 1), South Africa ( 1) and the USA ( 1). The analytical method was based on immunoaffinity chromatography clean-up and high-performance liquid chromatography ( HPLC) with fluorescence detection. The limit of detection ( defined as a signal-noise ratio 3) was estimated to be 0.01 mu g l(-1) The limit of quantification (0.02 mu g l(-1) was checked as being the lowest measurable concentration. OTA was detected in 281 out of 290 samples analysed (96.9% positive) at concentrations ranging from 0.01 to 4.63 mu g l(-1). The overall mean and median levels were estimated to be 0.50 and 0.14 mu g l(-1), respectively. In Spanish sweet wines OTA was found in 99% of the samples, with mean and median values of 0.65 and 0.19 mu g l(-1), respectively. The mean value obtained in this study for OTA in the Spanish sweet wines would result in an intake of about 37.5 and 3.2 ng day(-1) of OTA for regular consumers and for the overall population, respectively. These figures represent a minor contribution to the provisional tolerable weekly intake (PTWI) or TWI established by the Joint Expert Committee on Food Additives ( JECFA) and the European Food Safety Authority: 3.8 and 3.1% for regular consumers; and 0.4 and 0.3% for the whole adult population, respectively.
引用
收藏
页码:976 / 986
页数:11
相关论文
共 49 条
[1]   Current importance of ochratoxin A-producing Aspergillus spp. [J].
Abarca, ML ;
Accensi, F ;
Bragulat, MR ;
Cabañes, FJ .
JOURNAL OF FOOD PROTECTION, 2001, 64 (06) :903-906
[2]   OPINION OF THE SCIENTIFIC PANEL ON CONTAMINANTS IN THE FOOD CHAIN ON A REQUEST FROM THE COMMISSION RELATED TO OCHRATOXIN A IN FOOD [J].
Alexander, Jan ;
Autrup, Herman ;
Bard, Denis ;
Benford, Diane ;
Carere, Angelo ;
Costa, Lucio Guido ;
Cravedi, Jean-Pierre ;
Di Domenico, Alessandro ;
Fanelli, Roberto ;
Fink-Gremmels, Johanna ;
Gilbert, John ;
Grandjean, Philippe ;
Johansson, Niklas ;
Oskarsson, Agneta ;
Ruprich, Jiri ;
Schlatter, Josef ;
Schoeters, Greet ;
Schrenk, Dieter ;
van Leeuwen, Rolaf ;
Verger, Philippe .
EFSA JOURNAL, 2006, 4 (06)
[3]  
*AOAC INT, 2000, NAT TOX OCHR OFF MET, P47
[4]   Occurrence of ochratoxin A-producing fungi in grapes grown in Italy [J].
Battilani, P ;
Pietri, A ;
Bertuzzi, T ;
Languasco, L ;
Giorni, P ;
Kozakiewicz, Z .
JOURNAL OF FOOD PROTECTION, 2003, 66 (04) :633-636
[5]   Ochratoxin A in grapes and wine [J].
Battilani, P ;
Pietri, A .
EUROPEAN JOURNAL OF PLANT PATHOLOGY, 2002, 108 (07) :639-643
[6]  
Bellí N, 2002, FOOD SCI TECHNOL INT, V8, P325, DOI [10.1177/108201302129174892, 10.1106/108201302031863]
[7]   Exposure assessment to ochratoxin A from the consumption of Italian and Hungarian wines [J].
Brera, C ;
Soriano, JM ;
Debegnach, F ;
Miraglia, M .
MICROCHEMICAL JOURNAL, 2005, 79 (1-2) :109-113
[8]  
BURDASPAL PA, 1999, ALIMENTARIA, V99, P107
[9]  
Castella G, 2002, SYST APPL MICROBIOL, V25, P74, DOI 10.1078/0723202022528852
[10]   Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents [J].
Castellari, M ;
Versari, A ;
Fabiani, A ;
Parpinello, GP ;
Galassi, S .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (08) :3917-3921