ochratoksiin

Ochratoxin is a naturally occurring mycotoxin produced primarily by certain species of *Aspergillus* and *Penicillium* molds. The most common and well-studied variant is ochratoxin A (OTA), which has been extensively researched due to its widespread occurrence in food and feedstuffs, as well as its potential health risks. Ochratoxin A is a dihydroisocoumarin derivative containing a phenylalanine moiety, giving it a molecular structure that facilitates its absorption in the gastrointestinal tract.

OTA contamination is commonly associated with agricultural products, particularly grains such as barley, wheat, and corn, as well as coffee, grapes, and their derivatives like wine and raisins. The toxin thrives in warm, humid conditions, making improper storage and drying practices a significant risk factor for contamination. Once formed, ochratoxin persists even after processing, making it difficult to eliminate entirely through cooking or other food preparation methods.

Health effects linked to ochratoxin exposure are primarily associated with long-term, low-dose ingestion. Chronic exposure has been linked to nephrotoxicity, potentially leading to kidney damage or cancer in humans and animals. The International Agency for Research on Cancer (IARC) classifies OTA as a Group 2B carcinogen, indicating it is possibly carcinogenic to humans. Additionally, ochratoxin has been implicated in nephropathy in certain regions, particularly in parts of Southeast Asia and Africa, where dietary exposure is particularly high.

Regulatory agencies worldwide have established maximum residue limits (MRLs) for ochratoxin in food and feed to mitigate health risks. Monitoring and control measures, such as proper storage, sanitation, and testing protocols, are essential to minimize contamination. Research continues to explore effective detoxification methods and alternative strategies to reduce ochratoxin levels in food supplies.