ochratoxine

Ochratoxins are a group of mycotoxins produced by certain fungi, primarily species of Aspergillus and Penicillium. The most studied member is ochratoxin A (OTA), which is the main concern for food safety due to its prevalence and toxicity. Other related ochratoxins, such as ochratoxin B and C, occur less often and are generally considered less harmful.

These toxins contaminate a wide range of foods, especially cereals and cereal-derived products, coffee and cocoa, wine and grape products, dried fruits, nuts, and spices. OTA can also contaminate animal feed, leading to secondary contamination of animal-derived foods. OTA is relatively heat-stable, so contamination can persist through many processing steps, and levels depend on harvest, storage, and handling conditions.

Health effects and regulation: OTA is a potent nephrotoxin in animals and is suspected to be carcinogenic to humans; the International Agency for Research on Cancer classifies it as possibly carcinogenic to humans (Group 2B). Chronic exposure raises concerns for kidney function, and regulatory agencies in many regions set maximum allowable levels for OTA in various foods to limit exposure.

Mechanisms and detection: In addition to renal toxicity, OTA can induce oxidative stress and may affect liver function and immune responses. Detection and quantification in foods are achieved using chromatographic methods, such as high-performance liquid chromatography with fluorescence or LC-MS/MS. Prevention focuses on good agricultural and storage practices, moisture control, and careful processing, because OTA is not reliably destroyed by typical cooking or processing. In animal feeds, adsorbent binders are sometimes used to reduce OTA bioavailability.