OTApitoisuus

OTApitoisuus is the concentration of ochratoxin A (OTA) in a sample. The term is used primarily in Finnish food safety, regulatory monitoring, and laboratory analysis to describe how much OTA is present in foods, feeds, or environmental samples. OTApitoisuus is reported in units such as micrograms per kilogram (µg/kg), nanograms per gram (ng/g), or nanograms per liter (ng/L) depending on the matrix.

Ochratoxin A is a mycotoxin produced by certain fungi in the genera Aspergillus and Penicillium. It can contaminate a wide range of commodities, including cereals, coffee, cocoa, dried fruits, wine, and grape juice, and may persist through processing due to its relative chemical stability. OTA can accumulate in animal tissues when exposure occurs through contaminated feed or food.

Measurement of OTApitoisuus relies on validated analytical methods. Common techniques include liquid chromatography-t tandem mass spectrometry (LC-MS/MS) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Immunoassays may be used for screening, with LC-MS/MS or HPLC-FLD providing confirmatory quantification. Sample preparation often involves solvent extraction and cleanup steps such as solid-phase extraction or immunoaffinity column procedures to reduce matrix interferences.

Health and regulatory context: OTA is considered nephrotoxic and is suspected to be carcinogenic in humans. Because of potential health risks, many jurisdictions establish maximum levels or guidance values for OTA in various foods and feeds, and risk assessments are conducted using OTApitoisuus data. Accurate measurement supports compliance, risk communication, and safety decisions.

See also: Ochratoxin A, mycotoxins, food safety, analytical chemistry.