| Autor: |
Jaikel-Viquez D; School of Microbiology, University of Costa Rica, San José, Costa Rica.; Center of Research in Tropical Diseases (CIET), University of Costa Rica, San José, Costa Rica.; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA., Granados F; Center of Research in Tropical Diseases (CIET), University of Costa Rica, San José, Costa Rica., Gómez-Arrieta A; School of Microbiology, University of Costa Rica, San José, Costa Rica., Vásquez-Flores J; National Center of Food Science and Technology (CITA), University of Costa Rica, San José, Costa Rica., Morales-Calvo F; School of Microbiology, University of Costa Rica, San José, Costa Rica., Argeñal-Avendaño N; Center of Research in Tropical Diseases (CIET), University of Costa Rica, San José, Costa Rica.; Laboratory of Research and Training in Food and Water Microbiology (LIMA), University of Costa Rica, San José, Costa Rica., Álvarez-Corvo D; Center of Research in Tropical Diseases (CIET), University of Costa Rica, San José, Costa Rica.; Laboratory of Research and Training in Food and Water Microbiology (LIMA), University of Costa Rica, San José, Costa Rica., Artavia G; National Center of Food Science and Technology (CITA), University of Costa Rica, San José, Costa Rica., Gómez-Salas G; Department of Biochemistry, School of Medicine, University of Microbiology, San José, Costa Rica., Wang B; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA., Redondo-Solano M; School of Microbiology, University of Costa Rica, San José, Costa Rica.; Center of Research in Tropical Diseases (CIET), University of Costa Rica, San José, Costa Rica.; Laboratory of Research and Training in Food and Water Microbiology (LIMA), University of Costa Rica, San José, Costa Rica. |
| Abstrakt: |
Costa Rica is a coffee producer and consumer country, but this product is prone to ochratoxin contamination; therefore, this study aims evaluates the human health risk associated with ochratoxin exposure among coffee consumers in the Costa Rica. Ochratoxin A (OTA) is a nephrotoxic compound classified as a Group 2B carcinogen, produced by the fungi Aspergillus section Circumdati , Aspergillus section Nigri and Penicillium spp. The presence of OTA and ochratoxin B (OTB) in Costa Rican coffee products ( n = 175) was determined by HPLC with fluorescence detection. OTA was detected in 58.2% of the green coffee beans (1.01 ± 0.85 ng g -1 ), in 36.8% of the pure roasted coffee (2.59 ± 4.41 ng g -1 ), in 23.1% of the sugar-added roasted coffee (1.59 ± 0.33 ng g -1 ) and 75% of the instant coffee samples (0.69 ± 0.58 ng g -1 ). The contamination with OTB was 45.5% (1.28 ± 0.83 ng g -1 ), 31.6% (1.60 ± 2.04 ng g -1 ), 30.8% (1.42 ± 0.86 ng g -1 ), and 41.7% (2.64 ± 2.07 ng g -1 ), respectively. The dietary exposure to OTA of the Costa Rican population was assessed by a probabilistic approach. The mean estimated daily intake (EDI) of OTA from coffee was: 0.184 (90% IC: 0.179-0.189) ng kg -1 bw day -1 for the total population (0.189 [90% IC: 0.184-0.194] ng kg -1 bw day -1 for males and 0.181 [90% IC: 0.176-0.186] ng kg -1 bw day -1 for females). The EDIs were lower than the tolerable human intake benchmarks for OTA set by international food safety authorities (even though more than 80% of OTA is extracted during coffee preparation). The results evidence a low risk (related to ochratoxin) for coffee consumers in Costa Rica. |
