Ochratoxin A in grape juice and wine

Abstract

37 different grape juices and 21 red wines were analyzed for their contents of ochratoxin A at the State's Veterinary and Food Research Institute of Saxony-Anhalt in Halle in 1999 and the 1(st) quarter of 2000. Ochratoxin A was found in 78 % of the grape juices and 100 % of the wines. 27 % or 33 % respectively exceeded the EC Commission's lately intended proposal for an ochratoxin A maximum permissible level which is 0.5 ppb. A higher contamination rate for wines originating from southern growing regions of the EC was noticeable.

Pest Management and Ochratoxin A Contamination in Grapes: A Review

“…Zimmerli and Dick [5] detected OTA contamination in red grape juice in the Swiss market with a median concentration of 235 pg/mL. In Europe, in some cases OTA contamination levels in red grape juice are comparable to wine (5.26-7 µg/L) [53,[62][63][64]. On the other hand, only 17% of white grape juice samples showed OTA contamination [65].…”

Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure

“…Since OTA was first detected in these beverages sold in Switzerland (ZIMMERLI & DICK, 1996), several studies about the occurrence of OTA are found in the literature (Table 1 and 2). The concentration of OTA in juice and wine is often reported below of legislation limit (2ng mL -1 ) (WOESE, 2000;NG et al, 2004;ROSA et al, 2004;SHUNDO et al, 2006;QUINTELA et al, 2012;CAO et al, 2013;LASRAM et al, 2013).…”

“…Levels of OTA ranged from <0.003 to 6.72ng mL -1 and 0.00003 to 27.79ng mL -1 , for juice and wine, respectively. According to table 1, only a paper published in the literature (WOESE, 2000) showed juice samples (marketed in Germany) with OTA levels above 2ng mL -1 (the maximum limit adopted by European and Brazilian law). Thus, the consumption of these grape juices represents a risk situation, since the estimated exposure to OTA (16.24 and 67.20ng kg -1 bw day -1 for adults and children, respectively) was higher than the PTWI (16ng kg -1 bw day -1 ) defined as safe by JECFA.…”

Multitoxin evaluation in fermented beverages and cork stoppers by liquid chromatography–tandem mass spectrometry

“…Despite this, the only toxin that has been reported consistently in fruit beverages (wine) is OTA (Woese, 2000;Markaki et al, 2001;Eder et al, 2002;Lopez de Cerain et al, 2002;Stefanaki et al, 2003;Barkai-Golan & Paster, 2008). Europe Union has set the maximum level (ML) for OTA in wine of 2 lg L À1 (EC, 2006).…”

“…Several toxins have been reported contaminating fruits (grapes, apples and their juices) used for fermented beverage production. They are the following: ochratoxin A – OTA (Woese, ; Battilani & Pietri, ; Jovic et al ., ), patulin – PTL (Beretta et al ., ; Jackson et al ., ; Welke et al ., ), citrinin – CTR (Martins et al ., ; Pepeljnjak et al ., ), penicillic acid – PAC (Barkai‐Golan & Paster, ), roquefortin C (Fugelsang & Edwards, ), Alternaria toxins (ATs): alternariol – AOH and alternariol monomethyl ether – AME (Lau et al ., ; Scott et al ., ; Ostry et al ., ), fumonisins – FBs (Logrieco et al ., , ) and the Trichothecium roseum trichothecene type – trichothecins, trichotecolon and rosenon (Flesch et al ., ; Schwenk et al ., ; Kassemeyer & Berkelmann‐Lohnertz, ).…”