Prevalence and concentration of Ochratoxin A in beer: A global systematic review, meta‐analysis, and health risk assessment

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science & Nutrition Pub Date : 2024-09-11 DOI:10.1002/fsn3.4456

Yadolah Fakhri, Vahid Ranaei, Zahra Pilevar, Olga F. Belaia, Natalia V. Kolaeva, Mansour Sarafraz, Amin Mousavi Khaneghah

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Abstract

In the current study, Ochratoxin A (OTA) levels and prevalence in beer were meta‐analyzed, and non‐carcinogenic risk was calculated using the target hazard quotient. Thirty papers with 70 data reports were included in our study. The pooled prevalence of OTA was 50.60%, 95% CI (confidence interval) (36.97–64.19). Five countries with the highest levels of OTA in beer were South Africa (1170.750 μg/L), Slovakia (31.300 μg/L), Portugal (3.140 μg/L), Tunisia (1.052 μg/L), and Greece (0.707 μg/L). The pooled levels of OTA were 0.089 μg/L, 95% CI (0.077–0.101 μg/L). Meta‐regression shows that OTA prevalence in beer decreased over time insignificantly (p value: .084). Except in South Africa and Slovakia, consumers in other countries are at an acceptable non‐carcinogenic risk due to OTA in beer. Hence, it is recommended that the quality of raw materials, especially barley, be controlled in the storage and processing conditions in South Africa and Slovakia.

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啤酒中赭曲霉毒素 A 的流行率和浓度：全球系统综述、荟萃分析和健康风险评估

本研究对啤酒中的赭曲霉毒素 A（OTA）含量和流行率进行了元分析，并使用目标危险商数计算了非致癌风险。研究共纳入了 30 篇论文，70 份数据报告。OTA 的合计流行率为 50.60%，95% CI（置信区间）为 36.97-64.19。啤酒中 OTA 含量最高的五个国家是南非（1170.750 μg/L）、斯洛伐克（31.300 μg/L）、葡萄牙（3.140 μg/L）、突尼斯（1.052 μg/L）和希腊（0.707 μg/L）。OTA 的总水平为 0.089 μg/L，95% CI（0.077-0.101 μg/L）。元回归结果表明，啤酒中 OTA 的流行率随时间的推移下降不明显（P 值：0.084）。除南非和斯洛伐克外，其他国家的消费者因啤酒中的 OTA 而面临的非致癌风险是可以接受的。因此，建议南非和斯洛伐克在储存和加工条件中控制原材料（尤其是大麦）的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science & Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

5.10%

发文量

434

审稿时长

24 weeks

期刊介绍： Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.

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