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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 6
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Original Articles

Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beer

M.B. Coronel Food Technology Department, UTPV-XaRTA-CRA, University of Lleida, Rovira Roure 191, E-25198 Lleida, SpainCorrespondence[email protected]
,
S. Marín Food Technology Department, UTPV-XaRTA-CRA, University of Lleida, Rovira Roure 191, E-25198 Lleida, Spain
,
G. Cano-Sancho Food Technology Department, UTPV-XaRTA-CRA, University of Lleida, Rovira Roure 191, E-25198 Lleida, Spain
,
A.J. Ramos Food Technology Department, UTPV-XaRTA-CRA, University of Lleida, Rovira Roure 191, E-25198 Lleida, Spain
&
V. Sanchis Food Technology Department, UTPV-XaRTA-CRA, University of Lleida, Rovira Roure 191, E-25198 Lleida, Spain
Pages 979-993 | Received 22 Nov 2011, Accepted 22 Jan 2012, Published online: 07 Mar 2012

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C. Martins, R. Assunção, C. Nunes, D. Torres & P. Alvito. (2021) Are Data from Mycotoxins’ Urinary Biomarkers and Food Surveys Linked? A Review Underneath Risk Assessment. Food Reviews International 37:4, pages 373-398.
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Ljilja Torović, Ljiljana Trajković Pavlović & Milka Popović. (2017) Ochratoxin A and aflatoxin B1 in breakfast cereals marketed in Serbia – occurrence and health risk characterisation. Food Additives & Contaminants: Part B 10:3, pages 176-184.
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Frantisek Malir, Vladimir Ostry, Marcela Dofkova, Tomas Roubal, Vladimir Dvorak & Vlastimil Dohnal. (2013) Ochratoxin A levels in blood serum of Czech women in the first trimester of pregnancy and its correspondence with dietary intake of the mycotoxin contaminant. Biomarkers 18:8, pages 673-678.
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Y. Sugita-Konishi, Y. Kamata, T. Sato, T. Yoshinari & S. Saito. (2013) Exposure and risk assessment for ochratoxin A and fumonisins in Japan. Food Additives & Contaminants: Part A 30:8, pages 1392-1401.
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Articles from other publishers (34)

R. Calderón, P. Palma, M. Godoy, M. Vidal & A. Rivera. (2023) Co-occurrence and estimation of the risk of total aflatoxins (B1, B2, G1, and G2) and ochratoxin A in agri-food products consumed in Chile. Food Control 146, pages 109493.
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Ana Rita Soares Mateus, Sílvia Barros, Angelina Pena & Ana Sanches Silva. (2021) Mycotoxins in Pistachios (Pistacia vera L.): Methods for Determination, Occurrence, Decontamination. Toxins 13:10, pages 682.
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Ana Rita Soares Mateus, Sílvia Barros, Angelina Pena & Ana Sanches Silva. (2021) Development and Validation of QuEChERS Followed by UHPLC-ToF-MS Method for Determination of Multi-Mycotoxins in Pistachio Nuts. Molecules 26:19, pages 5754.
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Dionisia Carballo, Mónica Fernández-Franzón, Emilia Ferrer, Noelia Pallarés & Houda Berrada. (2021) Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain. Toxins 13:7, pages 438.
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Silvia Quintela. 2020. Safety Issues in Beverage Production. Safety Issues in Beverage Production 147 186 .
Jan Grajewski, Robert Kosicki, Magdalena Twarużek & Anna Błajet-Kosicka. (2019) Occurrence and Risk Assessment of Mycotoxins through Polish Beer Consumption. Toxins 11:5, pages 254.
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Zeinab Khoshnamvand, Firouzeh Nazari, Mohammad Reza Mehrasebi & Mir‐Jamal Hosseini. (2019) Occurrence and Safety Evaluation of Ochratoxin A in Cereal‐based Baby Foods Collected from Iranian Retail Market. Journal of Food Science.
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Vita Di Stefano. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 420 423 .
Ricardo Assunção, Carla Martins, Elsa Vasco, Alessandra Jager, Carlos Oliveira, Sara C. Cunha, José O. Fernandes, Baltazar Nunes, Susana Loureiro & Paula Alvito. (2018) Portuguese children dietary exposure to multiple mycotoxins – An overview of risk assessment under MYCOMIX project. Food and Chemical Toxicology 118, pages 399-408.
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R. Russell M. Paterson, Armando Venâncio, Nelson Lima, Michèle Guilloux-Bénatier & Sandrine Rousseaux. (2018) Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine. Food Research International 103, pages 478-491.
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Cyndia A. González-Arias, Sonia Marín, Aurora E. Rojas-García, Vicente Sanchis & Antonio J. Ramos. (2017) UPLC-MS/MS analysis of ochratoxin A metabolites produced by Caco-2 and HepG2 cells in a co-culture system. Food and Chemical Toxicology 109, pages 333-340.
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Xiangyu Sun, Yuxue Niu, Tingting Ma, Pingkang Xu, Weidong Huang & Jicheng Zhan. (2017) Determination, content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines. Food Control 73, pages 382-392.
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Jafar Milani & Sara Heidari. (2017) Stability of Ochratoxin a During Bread Making Process. Journal of Food Safety 37:1, pages e12283.
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Andrew L. Robinson, Hyun Jung Lee & Dojin Ryu. (2017) Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A. Food Chemistry 214, pages 47-52.
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Beata Kolakowski, Sarah M. O'rourke, Henri P. Bietlot, Karl Kurz & Barbara Aweryn. (2016) Ochratoxin A Concentrations in a Variety of Grain-Based and Non–Grain-Based Foods on the Canadian Retail Market from 2009 to 2014. Journal of Food Protection 79:12, pages 2143-2159.
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Ricardo Assunção, Carla Martins, Didier Dupont & Paula Alvito. (2016) Patulin and ochratoxin A co-occurrence and their bioaccessibility in processed cereal-based foods: A contribution for Portuguese children risk assessment. Food and Chemical Toxicology 96, pages 205-214.
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L. Kirsty Pourshahidi, Luciano Navarini, Marino Petracco & J.J. Strain. (2016) A Comprehensive Overview of the Risks and Benefits of Coffee Consumption. Comprehensive Reviews in Food Science and Food Safety 15:4, pages 671-684.
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Eman Darouj, Laila Massouh & Iyad Ghanem. (2016) Investigation of ochratoxin A in Syrian consumed baby foods. Food Control 62, pages 97-103.
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P. López, T. de Rijk, R.C. Sprong, M.J.B. Mengelers, J.J.M. Castenmiller & M. Alewijn. (2016) A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part II – occurrence. World Mycotoxin Journal 9:1, pages 89-108.
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R.C. Sprong, L. de Wit-Bos, J.D. te Biesebeek, M. Alewijn, P. Lopez & M.J.B. Mengelers. (2016) A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part III – exposure and risk assessment. World Mycotoxin Journal 9:1, pages 109-128.
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Carlo Brera, Francesca Debegnach, Emanuela Gregori, Sonia Colicchia, Sabina Soricelli, Brunella Miano, Maria Chiara Magri & Barbara De Santis. 2016. Environmental Mycology in Public Health. Environmental Mycology in Public Health 223 259 .
Yunxia Luan, Jiayi Chen, Cheng Li, Gang Xie, Hailong Fu, Zhihong Ma & Anxiang Lu. (2015) Highly Sensitive Colorimetric Detection of Ochratoxin A by a Label-Free Aptamer and Gold Nanoparticles. Toxins 7:12, pages 5377-5385.
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Ricardo Assunção, Elsa Vasco, Baltazar Nunes, Susana Loureiro, Carla Martins & Paula Alvito. (2015) Single-compound and cumulative risk assessment of mycotoxins present in breakfast cereals consumed by children from Lisbon region, Portugal. Food and Chemical Toxicology 86, pages 274-281.
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G. Cano-Sancho, C.A. González-Arias, A.J. Ramos, V. Sanchis & M.L. Fernández-Cruz. (2015) Cytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol. Toxicology in Vitro 29:7, pages 1639-1646.
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Vladimir Ostry, Frantisek Malir, Marcela Dofkova, Jarmila Skarkova, Annie Pfohl-Leszkowicz & Jiri Ruprich. (2015) Ochratoxin A Dietary Exposure of Ten Population Groups in the Czech Republic: Comparison with Data over the World. Toxins 7:9, pages 3608-3635.
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L. Manyes, F.B. Luciano, J. Mañes & G. Meca. (2015) In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake. Food and Chemical Toxicology 83, pages 293-299.
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Qi Ding Zhong, Guo Hui Li, Dao Bing Wang, Yi Shao, Jing Guang Li, Zheng He Xiong & Yong Ning Wu. (2014) Exposure Assessment to Ochratoxin A in Chinese Wine. Journal of Agricultural and Food Chemistry 62:35, pages 8908-8913.
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A. Vidal, S. Marín, H. Morales, A.J. Ramos & V. Sanchis. (2014) The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content. Food and Chemical Toxicology 68, pages 53-60.
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Ambra Prelle, Davide Spadaro, Angelo Garibaldi & Maria Lodovica Gullino. (2014) Co-occurrence of aflatoxins and ochratoxin A in spices commercialized in Italy. Food Control 39, pages 192-197.
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Ambra Prelle, Davide Spadaro, Aleksandra Denca, Angelo Garibaldi & Maria Gullino. (2013) Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy. Toxins 5:10, pages 1827-1844.
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S. Marin, A.J. Ramos, G. Cano-Sancho & V. Sanchis. (2013) Mycotoxins: Occurrence, toxicology, and exposure assessment. Food and Chemical Toxicology 60, pages 218-237.
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Zheng Han, Dongxia Nie, Xianli Yang, Jianhua Wang, Shaojie Peng & Aibo Wu. (2013) Quantitative assessment of risk associated with dietary intake of mycotoxin ochratoxin A on the adult inhabitants in Shanghai city of P.R. China. Food Control 32:2, pages 490-495.
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Véronique Sirot, Jean-Marc Fremy & Jean-Charles Leblanc. (2013) Dietary exposure to mycotoxins and health risk assessment in the second French total diet study. Food and Chemical Toxicology 52, pages 1-11.
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Martin WeidenbörnerMartin Weidenbörner. 2013. Mycotoxins in Foodstuffs. Mycotoxins in Foodstuffs 1 546 .

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