Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Food contamination by ochratoxin A in Germany.

H K Frank1

  • 1Federal Research Centre for Nutrition, Ettlingen, Germany.

IARC Scientific Publications
|January 1, 1991
PubMed
Summary

Ochratoxin A contamination is prevalent in European cereals and sausages. This mycotoxin poses a risk due to its presence in food and long biological half-life, leading to widespread detection in humans.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Bartonellae are Prevalent and Diverse in Costa Rican Bats and Bat Flies.

Zoonoses and public health·2015
Same author

Citrinin.

Zeitschrift fur Ernahrungswissenschaft·1992
Same author

Risk estimation for ochratoxin A in European countries.

IARC scientific publications·1991
Same author

[Nutrition and cancer].

Schweizerische medizinische Wochenschrift·1985
Same author

[A contribution to the analysis of Fusarium toxins (trichothecene toxins) (author's transl)].

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1978
Same author

Long-term testing of patulin administered orally to Sprague-Dawley rats and Swiss mice.

Food and cosmetics toxicology·1978

Area of Science:

  • Food safety
  • Mycotoxicology
  • Public health

Background:

  • Ochratoxin A (OA) is a significant mycotoxin found in various foodstuffs.
  • Previous studies have indicated potential human exposure to OA in Central Europe.
  • Understanding OA occurrence is crucial for assessing dietary risks.

Purpose of the Study:

  • To evaluate the prevalence of ochratoxin A in food commodities in Central Europe.
  • To estimate the daily intake of ochratoxin A from dietary sources.
  • To correlate food contamination levels with human exposure.

Main Methods:

  • Literature review of studies reporting ochratoxin A occurrence.
  • Inclusion of data from random, non-suspect samples only.
  • Calculation of daily intake based on consumption data and contamination levels.

Main Results:

  • 10.3% of cereal samples (excluding maize) and 10.3% of cereal products were contaminated with OA (average 3.8 µg/kg).
  • 17.8% of sausage samples containing porcine serum were contaminated (average 0.15 µg/kg).
  • Estimated daily intake of OA from cereals and sausages is approximately 1 ng/kg body weight, with maize contributing an additional 2 ng/kg body weight.

Conclusions:

  • Widespread OA contamination in staple foods contributes to significant human exposure.
  • The long biological half-life of OA contributes to its detection in over 50% of human blood and serum samples.
  • Lack of legal regulation for OA in food in Germany hinders systematic data collection and risk management.

Related Experiment Videos