title: Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.
abstract: The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms).
authors.affiliation: Food Toxicology Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, Porto Alegre, RS, Brazil.
authors.forename: Emilli Keller
authors.initials: EK
authors.lastname: Bol
authors.affiliation: Food Toxicology Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, Porto Alegre, RS, Brazil.
authors.forename: Letícia
authors.initials: L
authors.lastname: Araujo
authors.affiliation: Food Toxicology Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, Porto Alegre, RS, Brazil.
authors.forename: Flávio Fonseca
authors.initials: FF
authors.lastname: Veras
authors.affiliation: Food Toxicology Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, Porto Alegre, RS, Brazil. Electronic address: juliane.welke@ufrgs.br.
authors.forename: Juliane Elisa
authors.initials: JE
authors.lastname: Welke
mesh_terms: D016604:Aflatoxin B1 / Q000633:toxicity*; D004781:Environmental Exposure; D005506:Food Contamination; D005511:Food Handling; D006801:Humans; D009183:Mycotoxins / Q000633:toxicity*; D009793:Ochratoxins / Q000633:toxicity*; D012015:Reference Standards; D014908:Triticum; D015025:Zearalenone / Q000633:toxicity*
chemical_list: D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A; D015025:Zearalenone; D016604:Aflatoxin B1
keywords: Aflatoxin; Ochratoxin A; Processing; Risk analysis; Zearalenone