An investigation of ochratoxin A (OTA) by HPLC in bread sold in Adana bakeries and retail markets

Ochratoxin A (OTA) is a secondary metabolite produced by the genera Penicillium and Aspergillus. OTA is great importance due to its nephrotoxic and carcinogenic affects. In 1993, the International Agency for Research on Cancer (IARC) classified OTA as a possible human carcinogen (group 2B). OTA is chemically and thermally stable compounds, surviving storage and the most cereal production processes, especially bread making. Among cereal products, bread is of significant importance due to the fact that it provides more nutrients to the world population, it is particularly important as a source of carbohydrates and proteins. In our study, 50 samples of bread including 46 white bread and 4 pitta bread purchased from supermarkets, bakeries and grocers of Adana in Turkey were analysed by HPLC-FD (high performance liquid cromatography with fluorescence detection). As results, OTA was found in 5 samples of 50 samples ranged from 0.13 to 0.98 µg/kg. OTA levels were; 0.88, 0.28, 0.42, 0.13 µg/kg in 4 white loaves and 0.98 µg/kg in pitta bread and in all samples OTA were under the permission limits of Turkish Food Codex Regulation and Europe Commission OTA level of cereals at 5 µg/kg and of their derived products (bread, pasta, etc) at 3 µg/kg.