[ HEALTH RISK ASSESSMENT RELATED TO THE CONTAMINATION OF FLOUR FOOD

Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT: Bromatological toxicities frequencies and probabilities of toxicological levels for ochratoxin A in flour (wheat, corn) and Drinks With Alcohol, especially samples of wine brands (Baron de Valls, Don Simon Sangria, Le Pichet, Bonita, JP. Chenet) reveal a large public health risk for consumers in Cotonou and Porto-Novo. According to European Commission’s Regulation 1881/2006, meal should not exceed 3 ng/mL or3. 10g/l or3.10 mg/l or 3.10 ppm. Unfortunately, corn flour has the highest average content of ochratoxin A which is 4.716 ng/mL with a probability of 0.5%. Wheat flour, has the low average of 1.6287 ng / mL with a probability of 0.5 %. In the same regulation, wines must not exceed 2ng/mL of ochratoxin A. It follows that the average content of ochratoxin A in descending order can be found in " Le Pichet " ( 1.635 ng / mL with a probability of 26%) ; « Sangria » (1.1359 ng/mL with a probability of 1 %) ; Bonita (0.4059 ng/mL with a probability of 0.5 %). « Baron de Valls "and "JP Chenet " not hold ochratoxin A. Corn flour, wheat, and wines such as Sangria, Bonita, especiall