Exposure assessment for Italian population groups to deoxynivalenol deriving from pasta consumption.

Carlo Brera,Elisabetta Prantera,Francesca Debegnach,Emanuela Gregori,Valentina Bertazzoni,Barbara De Santis

doi:10.3390/toxins5122293

Abstract

Four hundred and seventy-two pasta samples were collected from long retail distribution chain sales points located in North, Central and South Italy. Representative criteria in the sample collection were followed in terms of number of samples collected, market share, and types of pasta. Samples were analysed by an accredited HPLC-UV method of analysis. The mean contamination level (64.8 μg/kg) of deoxynivalenol (DON) was in the 95th percentile (239 μg/kg) and 99th percentile (337 μg/kg), far below the legal limit (750 μg/kg) set by Regulation EC/1126/2007, accounting for about one tenth, one third and half the legal limit, respectively. Ninety-nine percent of samples fell below half the legal limit. On the basis of the obtained occurrence levels and considering the consumption rates reported by the Italian official database, no health concern was assessed for all consumer groups, being that exposure was far below the Tolerable Daily Intake (TDI) of 1000 ng/kg b.w/day. Nevertheless, despite this, particular attention should be devoted to the exposure to DON by high consumers, such as children aged 3–5 years, who could reach the TDI even with very low levels of DON contamination.

Highlights

IntroductionDeoxynivalenol (DON) is a natural-occurring mycotoxin produced at pre-harvest stage by several
Deoxynivalenol (DON) is a natural-occurring mycotoxin produced at pre-harvest stage by severalFusarium species, mainly F.graminearum and F. culmorum [1], and belongs to a wide family of mycotoxins known as trichothecenes
As far as the calculation of DON intake derived from only pasta, three different parameters were taken into account: the mean contamination value, the mean consumption rate expressed in grams, and the body weight expressed in kg

Summary

Introduction

Deoxynivalenol (DON) is a natural-occurring mycotoxin produced at pre-harvest stage by several. Mainly F.graminearum and F. culmorum [1], and belongs to a wide family of mycotoxins known as trichothecenes. It is known as vomitoxin due to its strong emetic effects after consumption, because it is transported into the brain where it runs dopaminergic receptors. DON (Figure 1) is a sesquiterpenoid polar organic compound, which belongs to the type B trichothecenes since it contains carbonyl group in C-8. Fungi attack mainly occurs in the field before harvest [4]

Methods

Results

Conclusion