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Published on: February 15, 2019
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition
1Faculty of Pharmacy, Center of Pharmaceutical Studies, CEF, University of Coimbra, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.
Summary
This study analyzed ochratoxin A in Portuguese bread, finding widespread low-level contamination. Wheat bread poses the most significant exposure risk due to high consumption.
Area of Science:
- Food Science
- Analytical Chemistry
- Toxicology
Background:
- Cereal consumption is globally significant for nutrition but poses risks from natural contaminants like mycotoxins.
- Mycotoxins are challenging to predict, avoid, and reduce, necessitating accurate exposure assessment from contaminated foods.
- Ochratoxin A is a mycotoxin of concern in food products.
Purpose of the Study:
- To determine the ochratoxin A content in commercialized bread samples from the Portuguese market.
- To evaluate the contribution of different bread types and regions to mycotoxin exposure.
- To assess the overall risk associated with ochratoxin A in bread consumption.
Main Methods:
- Analysis of 274 commercialized bread samples collected in Portugal during winter 2007.
- Utilized High-Performance Liquid Chromatography with Fluorescence Detection (HPLC-FD) for ochratoxin A quantification.
- Included diverse bread categories: traditional, novel, and various grain-based products.
Main Results:
- Widespread low-level ochratoxin A contamination was detected across all analyzed bread types and regions.
- Higher contamination levels were noted in the Porto and Coimbra regions.
- Maize and whole-grain or fiber-enriched breads showed particular contamination patterns.
- Despite other findings, wheat bread represented the most significant exposure source due to its high consumption.
Conclusions:
- Ochratoxin A contamination is prevalent in the Portuguese bread market at low levels.
- Consumption of wheat bread is the primary driver of ochratoxin A exposure from bread.
- Risk assessment and management strategies should prioritize wheat bread due to its dietary importance.
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