Table 5.

The occurrence and amount of OTA in foodstuffs of plant origin.

Foodstuffs	n	n+%	Mean a (μg/kg)	Median a (μg/kg)	Range minimum-maximum (μg/kg)
hot red pepper	12	100	19.00	12.10	0.2–91.8
sweet red pepper	12	100	16.00	13.50	0.2–38.4
chili	12	92	6.70	3.43	0.1–32.7
spices mix	12	83	1.64	1.06	0.1–9.4
coffee instant	12	92	1.04	0.79	0.1–4.91
cocoa powder	12	50	0.94	0.31	0.1–4.1
black pepper	12	92	0.83	0.66	0.1–2.82
non-chocolate sweets	12	83	0.67	0.78	0.1–1.78
biscuits	12	58	0.57	0.22	0.1–1.69
raisins	12	42	0.46	0.10	0.1–2.17
rice	12	8	0.41	0.10	0.1–3.76
sponge biscuits	12	58	0.41	0.15	0.1–2.14
coffee	12	58	0.41	0.22	0.1–1.04
chocolate sweets	12	50	0.29	0.17	0.1–1.16
bitter chocolate	12	42	0.29	0.10	0.1–1.01
chocolate wafers	12	75	0.24	0.22	0.1–0.56
muesli	12	17	0.23	0.10	0.1–1.44
beer 10°	12	83	0.066	0.05	0.005–0.26
lager beer	12	100	0.064	0.05	0.01–0.18
red wine	12	25	0.069	0.005	0.005–0.7
white wine	12	42	0.017	0.005	0.005–0.036

Abbreviations: n+ (%), percentage of positive samples; ^a OTA levels < 0.2 μg/kg considered ½ limit of quantification (LOQ) = 0.1 μg/kg and OTA levels < 0.01 μg/kg considered ½ LOQ = 0.005 μg/kg, respectively (for drinks).