A risk assessment of dietary exposure to ochratoxin A for the Polish population

被引：42
|
作者：
Hajok, Ilona [1 ]
Kowalska, Anna [2 ]
Piekut, Agata [1 ]
Cwielag-Drabek, Malgorzata [3 ]
机构：
[1] Med Univ Silesia Katowice Poland, Sch Publ Hlth Bytom, Dept Environm Hlth, Ul Piekarska 18, PL-41902 Bytom, Poland
[2] Prov Sanit & Epidemiol Stn Katowice Poland, Ul Raciborska 39, PL-40074 Katowice, Poland
[3] Med Univ Silesia Katowice Poland, Sch Publ Hlth Bytom, Dept Environm Hlth Risk Factors, Ul Piekarska 18, PL-41902 Bytom, Poland
来源：
FOOD CHEMISTRY | 2019年 / 284卷
关键词：
Mycotoxins; Ochratoxin A; Food; HPLC; Exposure assessment; ECOLOGICAL FARMS; FUNGAL FLORA; HEALTH-RISK; AFLATOXINS; COOCCURRENCE; PRODUCTS; CEREALS; CORN; MYCOTOXINS; SAMPLES;
D O I：
10.1016/j.foodchem.2019.01.101
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to determine the content of ochratoxin A (OTA) using high-performance liquid chromatography (HPLC) in selected food products, in the aspect of consumer health hazards. In the study 473 samples of food products, available on the Silesia market in Poland, were analyzed. For the determination of ochratoxin A in food, high performance liquid chromatography (HPLC) with fluorescence detection was used. Almost 22% of the samples were contaminated with ochratoxin A. The highest concentration of OTA was determined in raisins (34.0 mu g/kg), which exceeds the permissible level 3.5 times. In one of the analyzed rye flour samples ochratoxin A was determined at level 19.5 mu g/kg, where the maximum level is 3 mu g/kg. For the general population, there is a risk of exposure to ochratoxin A from food, which justifies the need to monitor the quality of products for mycotoxin contamination.
引用
收藏
页码：264 / 269
页数：6
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