Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation
Микотоксины в чае: распространённость, методы определения и оценка риска
2018-10-30
SCID: 54.1/x622arw6
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aflatoxin B1dietary exposure assessmentmycotoxin analysisochratoxin Atea mycotoxins
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Abstract (AI)
Tea is one of the most popular beverages all over the world. Being an everyday drink for almost everyone, for centuries tea was considered safe and healthy. However, fungal contamination of tea at any stage of commodity production can pose a serious health hazard due to the accumulation of toxic secondary metabolites of moulds. Contemporary research revealed incidences of highly contaminated samples. Mycotoxin transfer from naturally contaminated raw tea into beverage was well studied for ochratoxin A only, and the possible leak of other mycotoxins is discussed. The results of several surveys were combined to evaluate aflatoxin B1 and ochratoxin A contamination levels in black tea and Pu-erh. Exposure estimate to aflatoxin B1 and ochratoxin A due to tea consumption was carried out based on these data. Average contamination level corresponds to the exposure of 3⁻40% (aflatoxin B1) and 5⁻24% (ochratoxin A) of mean overall estimates for different cluster diets. Lack of data does not allow the conclusion for the necessity of public health protection measures. It is necessary to perform representative studies of different kinds of tea for regulated mycotoxins at least. Contemporary techniques for analysis of mycotoxins in tea are summarised in the present review.
Key Findings
1
Combined survey data estimated that tea consumption contributes 3–40% of mean overall dietary exposure estimates for aflatoxin B1 and 5–24% for ochratoxin A across different cluster diets.
2
Fungal contamination can occur at any stage of tea production, leading to accumulation of mycotoxins that may pose serious health hazards.
3
Highly contaminated tea samples have been reported, challenging the traditional assumption that tea is uniformly safe.
4
Insufficient representative data prevent conclusions about public-health protection measures and support the need for studies covering different tea types and regulated mycotoxins.
5
Transfer of mycotoxins from naturally contaminated tea into brewed beverages has been well studied only for ochratoxin A; transfer of other mycotoxins remains uncertain.
Research Object
Tea, particularly black tea and Pu-erh, contaminated with fungal mycotoxins
Research Subject
Occurrence, analytical determination, transfer into the beverage, and dietary exposure and health-risk evaluation of aflatoxin B1, ochratoxin A, and other mycotoxins in tea
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2018-10-30
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