Okuratoksiini

Okuratoksiini is a family of mycotoxins produced by various species of fungi, primarily within the Aspergillus and Penicillium genera. These toxins are a significant concern in agriculture and food safety due to their widespread occurrence in foodstuffs and their potential adverse health effects. Ochratoxin A (OTA) is the most extensively studied and prevalent member of this group, known for its nephrotoxic, teratogenic, and immunosuppressive properties. Other related ochratoxins exist, such as ochratoxin B, C, and D, but their toxicity and occurrence are generally less significant than OTA.

The production of ochratoxins is influenced by environmental factors such as temperature, humidity, and the presence of specific nutrients in the substrate. They can contaminate a wide range of agricultural commodities, including cereals, coffee beans, dried fruits, wine, and beer. Post-harvest handling and storage conditions play a crucial role in the development and proliferation of these fungi, thereby affecting the levels of ochratoxins in food products.

Human and animal exposure to ochratoxins occurs primarily through the ingestion of contaminated food and feed. The presence of ochratoxins in food is regulated in many countries, with strict maximum limits set to minimize public health risks. Detection and quantification of ochratoxins are typically performed using analytical techniques such as high-performance liquid chromatography (HPLC) or enzyme-linked immunosorbent assays (ELISA). Research continues to explore methods for controlling ochratoxin contamination and mitigating its toxic effects.