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Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation

Federal Research Centre of Nutrition, Biotechnology and Food Safety, Ust’inskiy pr., 2/14, Moscow 109240, Russia
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Toxins 2018, 10(11), 444; https://doi.org/10.3390/toxins10110444
Received: 18 September 2018 / Revised: 28 October 2018 / Accepted: 28 October 2018 / Published: 30 October 2018
(This article belongs to the Collection Understanding Mycotoxin Occurrence in Food and Feed Chains)
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. View Full-Text
Keywords: tea; Pu-erh; Camellia sinensis; moulds; mycotoxins; occurrence; food safety; exposure; methods of determination tea; Pu-erh; Camellia sinensis; moulds; mycotoxins; occurrence; food safety; exposure; methods of determination
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MDPI and ACS Style

Sedova, I.; Kiseleva, M.; Tutelyan, V. Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation. Toxins 2018, 10, 444. https://doi.org/10.3390/toxins10110444

AMA Style

Sedova I, Kiseleva M, Tutelyan V. Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation. Toxins. 2018; 10(11):444. https://doi.org/10.3390/toxins10110444

Chicago/Turabian Style

Sedova, Irina, Mariya Kiseleva, and Victor Tutelyan. 2018. "Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation" Toxins 10, no. 11: 444. https://doi.org/10.3390/toxins10110444

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