Ochratoksyny

Ochratoxins are a group of mycotoxins produced by certain species of fungi, primarily Aspergillus and Penicillium. They are commonly found as contaminants in a wide variety of foodstuffs, including cereals, coffee, dried fruits, wine, and meat. The most prevalent and well-studied ochratoxin is ochratoxin A.

Ochratoxins are produced by fungi that can grow on crops in the field or during storage, especially under conditions of high humidity and moderate temperatures. Their presence in food is a concern due to their potential toxicity to humans and animals. Ochratoxin A, in particular, has been classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC).

The toxic effects of ochratoxins are diverse, with the kidney being a primary target organ. Ochratoxin A is known to be nephrotoxic, meaning it can damage the kidneys. It has also been associated with immunosuppressive effects and developmental toxicity in animal studies. Research has also explored potential links between ochratoxin A exposure and other health issues, such as neurological disorders.

Regulatory bodies worldwide have established maximum permissible levels for ochratoxins in various food products to minimize consumer exposure and protect public health. Monitoring and control measures are implemented throughout the food chain to prevent and reduce ochratoxin contamination.