Intake of ochratoxin A and deoxynivalenol through beer consumption in Belgium

Luc Pussemier (1) , Peter Harcz (2) , Emmanuel Kossi Tangni (3) , Olivier Wilmart (4) , Emmanuelle Moons (4) , Carlos van Peteghem (5) , Sarah de Saeger (5) , Yves Jacques Schneider (6) , Yvan Larondelle (7)

1 Quality and Safety
2 Quality and safety
3 Quality and Safety
4 Federal Agency for the Safety of the Food Chain (FASFC), WTC III, Boulevard Simon Bolivar 30,
5 Pharmacy Department
6 Laboratoire de biochimie cellulaire, Institut des Sciences de la Vie
7 BNUT - Unité de Biochimie de la Nutrition

The estimations of OTA and DON exposure of the Belgian population through beer consumption were made using the results of the recent Belgian food survey and the compiled data set of OTA and DON contents in conventionally and organically produced beers in 2003-2005. For the consumers of organic beers, the daily intake of OTA was 0.86 (in 2003), 1.76 (in 2004) and 0.72 (in 2005) ng kg-1 bw, considering the mean beer consumption (0.638 l) and the average level of OTA in 2003, 2004 and 2005, respectively. Using the 97.5th percentile of beer consumption (1.972 l), the corresponding OTA daily intakes were 2.65, 5.44 and 2.24 ng kg-1 bw, which are close or above the TDI of 5 ng kg-1 bw. For the consumers of conventional beers, the OTA intakes were low: 0.23, 0.23 and 0.11 ng kg-1 bw per day for the average beer consumption, in 2003, 2004 and 2005 against 0.72, 0.73 and 0.34 ng kg-1 bw per day when the 97.5th percentile level was considered. As for the DON intake, the estimates were quite low for both conventional and organic beer consumers when the PMTDI of 1 µg kg-1 bw was considered. Average consumption of organic beer led to daily intakes of 0.05 and 0.04 µg DON kg-1 bw in 2003 and 2004, respectively, whilst for conventional beer, daily intakes were 0.07 and 0.05 µg DON kg-1 bw. At the 97.5th percentile level of beer consumption, daily intakes of 0.15 and 0.13 µg kg-1 bw were obtained for organic beers against 0.23 and 0.17 µg kg-1 bw for conventional ones. The results showed that beer could be an important contributor to OTA exposure in Belgium even though a declining trend seems to be apparent during the last year of monitoring. Therefore efforts should be devoted to maintain the OTA levels as low as reasonably achievable, especially for organic beer. Key words: Intake, mycotoxins, ochratoxin A, deoxynivalenol, beer, organic, Belgium

Mots clés: Life Sciences

Luc Pussemier, Peter Harcz, Emmanuel Kossi Tangni, Olivier Wilmart, Emmanuelle Moons, et al.. Intake of ochratoxin A and deoxynivalenol through beer consumption in Belgium. Food Additives and Contaminants, 2007, 24 (08), pp.910-916. ⟨10.1080/02652030701210688⟩. ⟨hal-00577537⟩