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dc.creatorAbreu, Priscilla Silva de-
dc.creatorTerra, Michelle Ferreira-
dc.creatorPrado, Guilherme-
dc.creatorSantiago, Wilder Douglas-
dc.creatorCardoso, Maria das Graças-
dc.creatorValeriano, Carolina-
dc.creatorBatista, Luís Roberto-
dc.identifier.citationABREU, P. S. de et al. Ochratoxin A in wines and evaluation of consumer exposure. Food and Public Health, [S. l.], v. 6, n. 5, p. 107-114, 2016.pt_BR
dc.description.abstractThe purpose of this work was to assess the incidence of ochratoxin A (OTA) in wines, as well as the risk of human exposure to this toxin. The estimate of OTA content was by means of high-performance liquid chromatography based method. Thirty-eight samples were analyzed, from which 27 red wines, 7 white wines, two rosé wines, and two fortified wines. Samples were grouped into domestic and imported wines. Mathematical equations were used to assess the aggregate exposure, seeking to evaluate the human risk to OTA. The detection limits and OTA estimate were around 0.16 and 0.56μ respectively. About 36.84% of samples showed OTA contamination, all of them imported. From these samples, about 85.71% showed levels of OTA contamination less than 2μg.L-1. Results indicate that the consumption of analyzed wines does not imply OTA contamination for the population under studypt_BR
dc.publisherScientific & Academic Publishingpt_BR
dc.rightsacesso abertopt_BR
dc.sourceFood and Public Healthpt_BR
dc.subjectRisk evaluationpt_BR
dc.subjectWine - Ochratoxin Apt_BR
dc.subjectExposure to toxinspt_BR
dc.subjectAvaliação de riscopt_BR
dc.subjectVinho - Ocratoxina Apt_BR
dc.subjectExposição a toxinaspt_BR
dc.titleOchratoxin A in wines and evaluation of consumer exposurept_BR
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