Year: 2017 | Month: June | Volume 7 | Issue 1
Ochratoxin A in Food: An Overview
Abstract:
Ochratoxin A (L-phenylalanine-N-[(5-chloro-3, 4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2 benzopyrane-7-yl)carbonyl] -(R)-isocoumarin) (OTA) one of the most studied mycotoxins is produced by Penicillium verrucosum and by Aspergillus ochraceus but a few isolates of Aspergillus niger. It is one of the most important mycotoxin contaminants in agricultural products and continues to attract global attention concerning the hazard and impact on both human and animals due to its toxicity and occurrence. It has been detected in food commodities such as cereals, wine, coffee, figs, dried fruits and beer and in feeds for animals. The International Agency for Research on Cancer classifies it as a possible carcinogen to human (group 2B). Its symptom includes low appetite, weight loss, faintness, depression, high thirst and increased urination. OTA is one of the major causes of death in human beings and animals. These toxic fungi, contaminate food products in different phases of production and processing, especially in suitable environmental conditions viz., temperature and moisture conditions.
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