Dietary intake of ochratoxin A from conventional and organic bread.
Ochratoxin A (OTA) was extracted from 100 bread samples by using accelerated solvent extraction (ASE) and analyzed with liquid chromatography coupled with fluorescence detection. The presence of OTA was confirmed by methyl-ester derivatization. Bread samples were bought from different bakeries and supermarkets, 74 of non-organic and 26 of organic bread. The incidence of OTA varied between 20.3% and 23.0% for non-organic and organic bread, respectively. The highest values were obtained with non-organic versus organic products, five samples exceeded the European maximum permitted limit of OTA (3 ng/g) for this product. Estimated daily intake of OTA in this study was 1.6 ng/kg b.w./day. This value represents 32% and 10% of the tolerable daily intake (TDI) according to the Scientific Committee on Food of the European Commission and the FAO/WHO Committee of Experts on Food Additives, respectively. The daily intake estimated from this study reflects the necessity to take a vigilant attitude to guarantee food safety.
González-Osnaya
L
L
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
Soriano
J M
JM
Moltó
J C
JC
Mañes
J
J
D000383:Agriculture / Q000379:methods*; D001939:Bread / Q000032:analysis*; D002853:Chromatography, Liquid; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D015994:Incidence; D009793:Ochratoxins / Q000008:administration & dosage* / Q000032:analysis* / Q000302:isolation & purification; D013030:Spain
D009793:Ochratoxins; C025589:ochratoxin A