The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses
| Autor: | Kristina Tihomirova, Vadims Bartkevics, Olga Kirilina-Gutmane, Zane Berzina, Ingars Reinholds, Iveta Pugajeva, Martins Jansons, Janis Rusko |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Blue cheese education blue cheese biogenic amines Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology food hazard index mycotoxins lcsh:TP1-1185 Food science food.cheese Mycotoxin heavy metals deterministic modelling Roquefortine C Scenario based hplc-ms/ms Dietary exposure Dietary intake 010401 analytical chemistry Heavy metals 04 agricultural and veterinary sciences Tyramine icp-ms 040401 food science 0104 chemical sciences dietary exposure chemistry hplc-pad Food Science |
| Zdroj: | Foods, Vol 9, Iss 1, p 93 (2020) Foods Volume 9 Issue 1 |
| ISSN: | 2304-8158 |
| Popis: | The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (&le 599 µ g· kg&minus 1) with roquefortine C (&le 5454 µ 1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg&minus 1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses. |
| Databáze: | OpenAIRE |
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