Determination of ochratoxin A in edible pork offal: intra-laboratory validation study and estimation of the daily intake
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ORIGINAL ARTICLE
Determination of ochratoxin A in edible pork offal: intra-laboratory validation study and estimation of the daily intake via kidney consumption in Belgium Emmanuel K. Tangni 1
&
Julien Masquelier 1 & Els Van Hoeck 1
Received: 29 June 2020 / Revised: 9 October 2020 / Accepted: 12 October 2020 # Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Pork-derived products can contribute to the overall ochratoxin A (OTA) intake via carry-over from contaminated feed or via mould spoilage of meat products (salami, dry-cured ham, sausage). An analytical method using liquid chromatography coupled with mass spectrometry (LC-MS/MS) was developed and validated in accordance with the specifications laid down by European Commission. It offered quantification limits of 0.2 for kidney, liver and 0.4 μg/kg for black sausage. Spiking experiments of blank samples at 5–10 μg/kg showed recoveries ranging from 88 to 101%, 89 to 97% and 80 to 85% for kidney, liver and black sausage, respectively. The respective intra-laboratory repeatabilities ranged between 9.8–11.1%, 9.4–14.4% and 9.7–14.2%, and extended measurement uncertainties MU(k = 2) were 33%, 35% and 43% for kidney, liver and black sausage. Next, the validated method was applied to kidney (110), liver (20) and black sausage (20) samples collected in Belgium in the period 2012–2019. Neither liver nor black sausage samples were contaminated with OTA. Kidney samples (37.3%) were OTA contaminated at the mean level of 0.22 ± 0.25 μg/kg (up to 1.91 μg/kg). These data combined with the offal consumption in the Belgian population revealed average daily OTA exposures ranged from 0.167 and 0.319 ng/kg bw for 3 age groups (3–9, 10–17 and 18–64 years). Taking into account, the OTA non-neoplastic and neoplastic effects, risk characterization assessed via the margin of exposure for reference endpoints revealed no potential health risk for the consumers. As the presence of low OTA content in foods together with other mycotoxins or derivatives may interactively potentiate its toxicity, monitoring of OTA and its metabolites in meat and meat by-products is advised. Keywords Ochratoxin A . Analysis . Pork kidney . Liver . Black sausage . Exposure assessment
Introduction In the past years, ochratoxin A (OTA) is considered of growing importance in feed and food commodities. OTA has nephrotoxic, immunosuppressive, genotoxic and teratogenic properties (Pfohl-Leszkowicz and Manderville 2007; KuiperGoodman et al. 2010; EFSA 2020). For humans, OTA that may co-occur with citrinin or penicillic acid was found to be a putative cause of Balkan endemic nephropathy, a chronic renal disease (Stoev 1998; Vrabcheva et al. 2000). OTA can
* Emmanuel K. Tangni [email protected] 1
Sciensano, Physical and Chemical Health Risks, Organic Contaminants and Additives, Leuvensesteenweg 17, 3080 Tervuren, Belgium
enhance the toxicities of aflatoxin B1 (AFB1), suggesting synergistic or potentiating
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