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B-Type Fumonisins in Post-Fermented Tea: Occurrence and Consumer Dietary Exposure in Guangxi, China
Taotao Qiu1, Jialin Zhu1, Huayi Zhang1
1College of Physical Education and Health, Guangxi Normal University, Guilin 541004, China.
Toxins
|September 27, 2023
Summary
Post-fermented tea (PFT) can contain mycotoxins like B-type fumonisins (FBs). A study found FB contamination in PFT, but consumption levels indicate no significant public health risk for consumers in Guangxi, China.
Area of Science:
- Food Science
- Toxicology
- Public Health
Background:
- Post-fermented tea (PFT) undergoes microbial changes, potentially leading to mycotoxin contamination.
- B-type fumonisins (FBs) are a group of mycotoxins that may be present in PFT.
Purpose of the Study:
- To assess the intake of B-type fumonisins (FBs) from PFT consumption in Guangxi, China.
- To evaluate the potential health risks associated with FB contamination in PFT.
Main Methods:
- Quantitative analysis of FB concentration in PFT using high-performance liquid chromatography-mass spectrometry.
- Dietary survey of PFT consumers using face-to-face questionnaires and three-day dietary recall.
- Calculation of the hazard index to estimate health risks.
Main Results:
- B-type fumonisins (FBs) were detected in 20% of PFT samples, with concentrations ranging from 2.14 to 18.28 μg/kg.
- Average daily PFT consumption was 9.19 ± 11.14 g.
- Estimated FB intake represented only 0.026% of the provisional maximum tolerable daily intake.
Conclusions:
- Mycotoxin contamination of PFT by B-type fumonisins (FBs) is present but at levels that do not pose a significant public health risk.
- The consumption patterns of PFT in Guangxi suggest a low overall exposure to FBs.
- Further monitoring may be warranted, but current evidence indicates PFT is safe regarding FB contamination.
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