Faculty of Pharmacy, Center of Pharmaceutical Studies, CEF, University of Coimbra, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.
Food Chem Toxicol. 2010 Aug-Sep;48(8-9):2139-47. doi: 10.1016/j.fct.2010.05.019. Epub 2010 May 22.
The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread.
世界各地对谷物的普遍消费使它们在国际营养中占据重要地位，但同时也使人们接触到可能含有的污染物。霉菌毒素是天然的食物污染物，难以预测、回避和减少，因此，确定每种受污染食品的实际贡献，以评估霉菌毒素暴露情况非常重要。这是本调查分析的关键目标，对 2007 年冬季葡萄牙市场商业化面包中的 274 个样本中的赭曲霉毒素 A 含量进行了调查分析。采用 HPLC-FD 方法对不同类型的面包进行了分析，包括传统类型、新型面包和不同谷物的面包产品。在所有分析的地区和类型的面包中都观察到了广泛的低水平污染，尤其是在波尔图和科英布拉地区，以及在玉米和全麦或富含纤维的面包中。然而，由于受污染小麦面包的高消费量及其在其他类型面包中的主导地位，通过受污染小麦面包摄入的霉菌毒素仍然是最主要的。
