Comprehensive and cumulative risk evaluation of dietary exposure to aflatoxins and ochratoxin A on fermented teas worldwide by a new assessment model

• Published in: Food and chemical toxicology Vol. 184; p. 114321
• Main Authors: Yan, Hangbin, Zhao, Weifan, Parveen, Asma, Ye, Ziling, Fei, Qingru, Wang, Xu, Zhou, Yu
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2024
• Subjects: Dietary exposure; Fermented tea; Mycotoxins; Risk assessment model; Transfer rate; Fermented tea; Risk assessment model; Transfer rate; Mycotoxins; Dietary exposure
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2023.114321

Recently, mycotoxin risks in fermented tea have received high attention, but mycotoxin transfer rates from tealeaf to infusion during brewing were rarely considered. In addition, the assessment data (i.e., mycotoxin occurrences and tea consumption) in previous assessments were usually limited. Here, a comprehensive and cumulative risk assessment of aflatoxins and ochratoxin A was performed using a tea assessment model, by which mycotoxin transfer rates were included and the assessment data were collected worldwide. By 10 times of brewing, the aflatoxin transfer rate was only 2.94% and OTA was 63.65%. Besides the extreme case, hazard quotients (HQs) from all consumers were lower than the threshold of 1.0, indicating no noncarcinogenic risk; the P95 cumulative margin of exposure (1/MoET) values were 2.52E-04 (30–39 years of age) and 2.42E-04 (≥50 years of age) for two high exposure groups under the upper bound scenario, which a little higher than the carcinogenic risk threshold of 1.00E-04. Notably, the P95 cumulative 1/MoET values (3.24E-03 -7.95E-03) by food assessment model were ten times higher than those of by tea assessment model. The comparative results showed that mycotoxin dietary risks on tea consumption by food assessment model were much overestimated. The result of this study indicated that the contaminants transfer rates should be considered for risk assessment on tea consumption in future work. [Display omitted] •A comprehensive mycotoxins risk assessment on fermented tea worldwidely.•Cumulative risk of aflatoxins and ochratoxin A was assessed on fermented tea.•A new assessment model was developed specially for tea drinking.•Dietary risks on fermented tea by food assessment model were much overestimated.