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Advisor(s)
Abstract(s)
The occurrence of OTA in fresh and packed wheat and in maize bread and the evaluation of the exposure
degree through their consumption in two Portuguese populations from Porto and Coimbra, during the
winter of 2007, were studied. One hundred and sixty eight bread samples, 61 maize and 107 wheat, were
analysed by liquid chromatography–fluorescence detection (LC–FD). The results showed that 84% of samples
were contaminated, with a maximum level of 3.85 ng/g (above the EU maximum limit, 3 ng/g). Fresh
wheat bread presented higher levels than packed wheat bread. Moreover, the traditional maize bread, in
either city, was consistently more contaminated than wheat bread, 0.25 vs 0.19 ng/g, and 0.48 vs 0.34 ng/
g for Porto and Coimbra, respectively. Avintes maize bread showed the highest mean contamination and
maximum levels. The higher estimated daily intake of OTA from both types of bread in the population of
Coimbra compared to Porto reflects the higher average contamination of bread in the first city.
Description
Keywords
Ochratoxin A Bread Wheat Maize Estimated daily intake Porto Coimbra
Citation
Publisher
Elsevier