Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure
Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties. The presence of this toxin in wines and juices occurs due to the development of toxigenic fungi in grapes. Studies have shown the presence of this toxic secondary metabolite in these beverages may...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2016-01-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000100176&lng=en&tlng=en |
| _version_ | 1819262179705094144 |
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| author | Bruna Dachery Vitor Manfroi Kally Janaina Berleze Juliane Elisa Welke |
| author_facet | Bruna Dachery Vitor Manfroi Kally Janaina Berleze Juliane Elisa Welke |
| author_sort | Bruna Dachery |
| collection | DOAJ |
| description | Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties. The presence of this toxin in wines and juices occurs due to the development of toxigenic fungi in grapes. Studies have shown the presence of this toxic secondary metabolite in these beverages may results in economic losses to the winery as well as health problems for consumers. In Europe, several studies have been done in order to map the areas where the development of ochratoxigenic fungi is more favorable. However, in Brazil these studies are still incipient. The Joint Expert Committee on Food Additives of the World Health Organization (JECFA) established the safe tolerable intake of 112ng OTA per kg of body weight per week. To verify whether the population is exposed to OTA levels that pose a risk to health is necessary to compare the parameter of safe ingestion defined by JECFA with the levels of exposure to this toxin. Periodic monitoring of the OTA levels in food and beverage has been justified by some reasons including: (i) the toxic effects of this toxin, (ii) the recent publication of the Brazilian legislation establishing maximum limit for OTA, (iii) the introduction of grape juice in school meals and (iv) the recommendation of regular wine intake because of their functional properties. |
| first_indexed | 2024-12-23T19:53:35Z |
| format | Article |
| id | doaj.art-a6d70e2115f04063859d8e85f6c63e82 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-12-23T19:53:35Z |
| publishDate | 2016-01-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-a6d70e2115f04063859d8e85f6c63e822022-12-21T17:33:18ZengUniversidade Federal de Santa MariaCiência Rural1678-45962016-01-0146117618310.1590/0103-8478cr20141711S0103-84782016000100176Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposureBruna DacheryVitor ManfroiKally Janaina BerlezeJuliane Elisa WelkeOchratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties. The presence of this toxin in wines and juices occurs due to the development of toxigenic fungi in grapes. Studies have shown the presence of this toxic secondary metabolite in these beverages may results in economic losses to the winery as well as health problems for consumers. In Europe, several studies have been done in order to map the areas where the development of ochratoxigenic fungi is more favorable. However, in Brazil these studies are still incipient. The Joint Expert Committee on Food Additives of the World Health Organization (JECFA) established the safe tolerable intake of 112ng OTA per kg of body weight per week. To verify whether the population is exposed to OTA levels that pose a risk to health is necessary to compare the parameter of safe ingestion defined by JECFA with the levels of exposure to this toxin. Periodic monitoring of the OTA levels in food and beverage has been justified by some reasons including: (i) the toxic effects of this toxin, (ii) the recent publication of the Brazilian legislation establishing maximum limit for OTA, (iii) the introduction of grape juice in school meals and (iv) the recommendation of regular wine intake because of their functional properties.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000100176&lng=en&tlng=enmicotoxinasavaliação de riscocompostos tóxicos |
| spellingShingle | Bruna Dachery Vitor Manfroi Kally Janaina Berleze Juliane Elisa Welke Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure Ciência Rural micotoxinas avaliação de risco compostos tóxicos |
| title | Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure |
| title_full | Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure |
| title_fullStr | Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure |
| title_full_unstemmed | Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure |
| title_short | Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure |
| title_sort | occurrence of ochratoxin a in grapes juices and wines and risk assessment related to this mycotoxin exposure |
| topic | micotoxinas avaliação de risco compostos tóxicos |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000100176&lng=en&tlng=en |
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