Detection of Ochratoxin A in Hungarian Wines and Beers

Varga, János; Kiss, Richárd; Mátrai, T.; Téren, József

doi:10.1556/aalim.34.2005.4.6

Cited by 32 publications

(27 citation statements)

References 36 publications

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“…The incidence found in Brazilian beer in the present survey (4.8%) is therefore low. The levels found, on the other hand are higher then the levels reported by other countries by various orders of magnitude 12,13,21,26,27,35,47,52,53 .…”

Section: Resultscontrasting

confidence: 57%

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Fumonisin B1 and ochratoxin A in beers made in Brazil

Kawashima¹,

Vieira²,

Soares³

2007

Ciênc. Tecnol. Aliment.

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Samples of beer made in Brazil were analyzed for the presence of fumonisin B 1 (FB 1 ) and ochratoxin A (OTA). FB 1 was searched for in 58 beer samples from 30 plants located in nine states. The samples were concentrated and cleaned up with strong ion exchange column, derivatized with OPA and analyzed by HPLC with fluorescence detection. The limit of detection was 0.26 ng.mL -1 and the average recovery was 98%. Twenty-five samples contained FB 1 ranging from 1 to 40 ng.mL -1 . Beer (123 samples) from 36 plants located in 5 states were analyzed for OTA by means of immunoaffinity column cleanup followed by liquid chromatography associated with fluorescence. The detection limit was 0.1 ng.mL -1 and the average recovery was 92%. Five samples contained OTA in concentrations from 1 to 18 ng.mL -1 . The results indicate that FB 1 and OTA contamination in Brazilian beer is not geographically limited and that beer does not contribute significantly to FB 1 intake by consumers. In the case of regular high ingestion, beer could contribute sizably to OTA, intake although still below the maximum considered tolerable for the toxin. Keywords: mycotoxins; fumonisin B 1 ; ochratoxin A; beer. ResumoA presença de fumonisina B 1 (FB 1 ) e de ocratoxina A (OTA) foi investigada em amostras de cerveja fabricada no Brasil. FB 1 foi pesquisada em 58 amostras de cerveja provenientes de 30 fábricas localizadas em nove Estados. As amostras foram concentradas, e a toxina isolada através de coluna de troca iônica forte, derivação com OPA e análise por CLAE com fluorescência associada. O limite de detecção foi 0,26 ng.mL -1 e a recuperação média foi de 98%. Vinte e cinco amostras continham FB 1 em concentrações de 1 a 40 ng.mL -1 . Cerveja (123 amostras) proveniente de 36 fábricas localizadas em 5 Estados foi analisada para OTA através de coluna de imunoafinidade seguida de CLAE com detector de fluorescência. O limite de detecção foi 0,1 ng.mL -1 e a recuperação média foi de 92%. Cinco amostras continham OTA em concentrações de 1 a 18 ng.mL -1 . Os resultados indicam que a contaminação da cerveja brasileira por FB 1 e por OTA não é geograficamente limitada e que não contribui significativamente para a ingestão de FB 1 por consumidores. Por outro lado, no caso de consumo alto e regular, esta pode contribuir substancialmente na ingestão de OTA, porém ainda abaixo do máximo considerado tolerável para a toxina. Palavras-chave: micotoxinas; fumonisina B 1 ; ocratoxina A; cerveja.

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Section: Resultscontrasting

confidence: 57%

“…The range for positive samples was 0.007-0.204 ng.mL -1 . In Hungary, VARGA et al 52 analyzed 25 samples of beer and all but one of the samples were found to be contaminated with small amounts of OTA with a mean concentration of 0.127 ng. mL -1 and a range from 0.030 to 0.250 ng.mL -1 .…”

Section: Introductionmentioning

confidence: 99%

Fumonisin B1 and ochratoxin A in beers made in Brazil

Kawashima¹,

Vieira²,

Soares³

2007

Ciênc. Tecnol. Aliment.

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“…On the other hand, in Hungary (range: 30 to 533 ng·L -1 , mean: 117 ng·L -1 ) or Slovakia (range: <11 to 463 ng·L -1 ) (Varga, Kiss, Mátrai, Mátrai & Téren, 2005, Belajová & Rauova, 2007 were found levels of OTA similar to these obtained in Mediterranean countries. Also, these concentrations were comparable with other described in other parts of the world, like South America or Canada (Rosa et al, 2004, Ng, Mankotia, Pantazopoulos, Neil, & Scott, 2004).…”

Section: Comparison Between Northern and Southern European Countriesmentioning

confidence: 63%

Levels of ochratoxins in Mediterranean red wines

et al. 2013

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“…Peito and Venancio [151] reported that 13% of domestic and 60% of imported beers in Portugal were contaminated with this mycotoxin. Varga et al [152] reported 0.25 ng/mL level of OTA in one Hungarian beer sample.…”

Section: Occurrence Of Ota In Beermentioning

confidence: 95%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Detection of Ochratoxin A in Hungarian Wines and Beers

Cited by 32 publications

References 36 publications

Fumonisin B1 and ochratoxin A in beers made in Brazil

Fumonisin B1 and ochratoxin A in beers made in Brazil

Levels of ochratoxins in Mediterranean red wines

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

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