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Food contamination by ochratoxin A in Germany
1Federal Research Centre for Nutrition, Ettlingen, Germany.
IARC Scientific Publications
|January 1, 1991
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.
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.