Aim: Ochratoxin A (OTA), is the most toxic mycotoxin in the ochratoxins produced by Penicillium and Aspergillus species. It is known that this mycotoxin has carcinogenic, nephrotoxic, teratogenic, and immunotoxic effects. The aim of our study is the inhalation exposure of bakery workers to ochratoxin A, which can be found in flour.
Materials and Methods: In this study, OTA occurrence and level in urine samples collected from bakers in Istanbul were analyzed by NaHCO₃ dilution, IAC (Immunoaffinity Column) clean-up, and high-performance liquid chromatography with fluorescent detection. Creatinine and malondialdehyde levels were measured spectrophotometrically in collected urine samples. Also, 8-hydroxy 2-deoxyguanosine which is a biomarker of DNA damage was tested by ELISA (Enzyme-Linked Immunosorbent Assay).
Results: As a result of our study, the limit of detection (LOD) and the limit of quantification (LOQ) of the method were measured as 0.06 ngmLˉ¹ and 0.2 ngmLˉ,¹ respectively. Of the total collected urine samples 185, 4.9% were contaminated with OTA. Also, the statistically significant difference between OTA levels has not been determined in urine samples of bakers working at the production department and the bakers working at the other departments of the bakery (p>0.05). In order to define the exposure profile of OTA in bakers a questionnaire was conducted among the volunteers as well. But after the evaluation of the answers related to gender, age, dietary habits, coffee consumption, smoking, and alcohol consumption, no correlation was found with the OTA exposure (p>0.05).
Conclusion: In the present study although OTA presence was not statistically significant, OTA detection in the urine of bakers’ indicates the necessity of regular follow-up for these workers.
Key words: Creatinine, HPLC method, malondialdehyde, ochratoxin A, urine
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