Exposure of ochratoxin A in Turkey

In this research, the exposures of OTA for adults through the consumption of various food materials in Turkey were calculated. The occurrence and levels of ochratoxin A (OTA) were determined in rice (n=25), bread (n=50), pasta (n=50), ground chilli(n=50), raisin (n=50), coffee (n=25) and cocoa (n=14) samples using high performance liquid chromatography (HPLC) method. The performance of analytical method are in good agreement with validation parameters detailed in the European Commission (EC) Regulation. The limit of detection (LOD) values of OTA in different food matrices were in the ranges of 0,104–0,131 µg kg-1, whereas limit of quantifications (LOQ) values were from 0,347 to 0,437 µg kg-1. While OTA was found in only one rice sample at a level of 0,11 µg kg-1, OTA was detected in 6% of bread, 10% of pasta, 34% of chilli, 42% of raisins, 40% of coffee and 57% of cocoa samples at levels in the ranges of 0,112–0,165 µg kg-1, 0,116–0,382µg kg-1, 0,122–1,22 µg kg-1,0,137–3,87 µg kg-1,0,135–0,486 µg kg-1and 0,224–1,08 µg kg-1, respectively.None of the samples contained OTA at levels higher than maximum limit (ML) established by the EC and Turkish Food Codex Regulations. The total exposure of OTA for adults in Turkey via the consumption of rice, bread, pasta, chilli and raisins was 0,354 and 3,893 ng kg-1body weight (b.w.) week-1 at lower bound and upper bound, respectively. These values are about 30–340 fold lower than tolerable weekly intake (TWI) value of 120 ng kg-1 b.w. used by European Food Safety Authority (EFSA). Keywords: Ochratoxin A, food, exposure, HPLC