Dietary exposure risk assessment of deoxynivalenol of Shandong resident intakes from steamed buns in 2016

OBJECTIVE: To investigate the deoxynivalenol(DON) contamination level of steamed buns sold in market of Shandong Province, and assess the dietary exposure risk of DON from steamed buns to residents of Shandong Province. METHODS: DON contaminated steamed buns sold in the market were collected by the simple random sampiling method in July of 2016 was analyzed by high performance liquid chromatography tandem mass spectrometry method. The exposure daily intake(EDI) and the hazard quotient(HQ) of DON intake from steamed buns to residents of Shandong Province was calculated based on Monte Carlo. RESULTS: Among 105 samples, the contamination rate of DON was 100%. The mean value of DON was 111. 10 μg/kg, and the maximum was 848. 33 μg/kg that less than the limit value, 1000 μg/kg of DON in GB 2761-2017, 100 percent pass rate. The mean EDI of groups for steamed buns eater population were higher than that of entire population. 7-12 years old groups had the highest mean EDI that was 1. 04 μg/kg and 1. 32 μg/kg respectively for entire population and steamed buns eater population. The HQ of DON intake from steamed buns for different population groups presents a multi-probability distribution. It was 83. 5% of entire population and 80. 4% of steamed buns eater population that the DON health risk were at a safe level. The unacceptability probability values of DON health risk were 29. 9% and 35. 5%, respectively for the 7-12 years old groups of entire population and steamed buns eater population. There was 0. 1%-1. 1% of entire population and steamed buns eater population which HQ was equal or greater than 10, and the main risk sensitive factor was the DON content of steamed buns. CONCLUSION: The steamed buns sold in market of Shandong Province were generally contaminated DON. The DON content of steamed buns was at qualified level although which had significant difference of different region. Not only the entire population but also steamed buns eater population of Shandong residents had health risk hazards of DON from steamed buns, and the probability values were 16. 5%, 19. 6%, respectively. The probability values of HQ that was equal or greater than 10 were 0. 1% and 0. 2% of the entire population and steamed buns eater population. The 7-12 years old groups were a high-risk group that dietary exposure risk of DON were derived from steamed buns.