PL EN
PRACA ORYGINALNA
 
SŁOWA KLUCZOWE
DZIEDZINY
STRESZCZENIE
Wprowadzenie i cel:
Celem niniejszej pracy była ocena narażenia wynikająca ze spożycia ochratoksyny A (OTA), zawartej w kawie oraz winie.

Materiał i metody:
Obliczenia wykonano na podstawie stwierdzonych poziomów zanieczyszczenia ochratoksyną A kawy oraz wina dostępnych w handlu detalicznym na terenie województwa małopolskiego w latach 2016–2019. Łącznie przebadano 56 próbek, a mianowicie: 24 próbki wina (20 win czerwonych oraz 4 białe), 16 próbek palonych ziaren kawy lub kawy mielonej oraz 16 próbek kawy rozpuszczalnej. Poziom zanieczyszczenia ochratoksyną A w badanych próbkach określono, posługując się metodą wysokosprawnej chromatografii cieczowej z detekcją fluorescencyjną (HPLC-FLD).

Wyniki:
Wśród 56 badanych próbek ochratoksynę A wykryto w 16, co stanowiło 28,6%. Spośród badanych próbek najczęściej toksynę tę stwierdzano w próbkach kawy rozpuszczalnej, tj. znajdowała się ona w 10 z 16 próbek (62,5%), zaś średni jej poziom wynosił 1,62 μg/kg. W próbkach kawy palonej średni poziom ochratoksyny A wyniósł 1,08 μg/kg, przy czym jej obecność stwierdzono w 5 z 16 próbek (31,3%). Natomiast w winie tylko w jednej z 16 próbek stwierdzono tę toksynę, przy czym jej poziom wynosił 0,6 μg/l.

Wnioski:
Zaobserwowane poziomy zanieczyszczenia we wszystkich badanych asortymentach były niższe od najwyższego dopuszczalnego poziomu (NDP) określonego w przepisach prawa żywnościowego dla tych produktów. Ocena narażenia konsumentów na OTA, przeprowadzona na podstawie pobrania tej toksyny z kawy oraz wina, wskazała generalnie na bezpieczeństwo spożycia tych produktów, jednak przy skrajnych założeniach dużej ich konsumpcji przekroczono dopuszczalne poziomy pobrania.


Introduction and objective:
The aim of this study was to assess the consumer risk resulting from the exposure to ochratoxin A (OTA) intake with coffee and wine.

Material and methods:
Calculations were made on the basis of the levels of OTA contamination determined in coffee and wine available in retail in the Małopolskie province of Poland in 2016–2019. A total of 56 samples were analysed: 24 wine samples (20 red wines and 4 white wines), 16 samples of roasted coffee beans or ground coffee, and 16 samples of instant coffee. All samples were examined for the level of OTA contamination by high-performance liquid chromatography with fluorescence detection (HPLC-FLD).

Results:
Of the 56 samples examined, ochratoxin A was found in 16 samples (28.6%). Among the tested samples, this toxin was most often detected in instant coffee, i.e. in 10 of 16 samples (62.5%), average level – 1.63 μg kg-1. Average level of OTA in roasted coffee – 1.09 μg kg-1, and presence of OTA confirmed in 5 out of 16 samples (31.3%). In contrast, in wine, only one of the 16 samples had this toxin (0.61 μg l-1).

Conclusions:
OTA contamination levels observed in all examined products were below the maximal residue levels (MRL) specified in the regulations of food law for these products. Assessment of consumer exposure to OTA resulting from the intake of this toxin from coffee and wine, in general showed that consumption of these products is safe; however, under extreme assumptions of high consumption of these products, the permissible OTA intakes will be exceeded.

Pokrzywa P, Surma M, Szarek S. Coffee and wine with ochratoxin A – exposure risk assessment resulting from its consumption. Med Og Nauk Zdr. 2022; 28(2): 190–195. doi: 10.26444/monz/149191
 
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