Determination of Ochratoxin A: Toxin Analysis and Safety in Foods
What is Ochratoxin A? What are the Health Hazards?
What is Ochratoxin A?
Ochratoxin A is a natural mycotoxin produced by some molds such as Aspergillus and Penicillium species. OTA can be produced during the growth of molds in food products and is usually formed in warm and humid environments.
- Chemical Structure: Ochratoxin A is a polyketide and derivative of L-phenylalanine, an amino acid. It has a characteristic chemical structure and is usually yellowish in color.
- Toxic Effects: Ochratoxin A has toxic effects on the kidneys, liver and immune system. Long-term exposure can lead to cancer, weaken the immune system and cause kidney failure.
Occurrence of Ochratoxin A in Foods
Ochratoxin A can be found widely, especially in certain foodstuffs. High humidity and favorable temperature conditions in these foods promote mycotoxin production.
- Grains and Grain Products: Grains such as wheat, corn and barley provide a suitable environment for OTA-producing molds. In cereals, especially post-harvest storage conditions affect mycotoxin formation.
- Hazelnuts, Peanuts and Other Nuts: Aspergillus species produce OTA in nuts. Storage conditions and humidity can increase the amount of mycotoxins.
- Coffee and Cocoa: Ochratoxin A is commonly found in coffee beans and high temperatures can promote mycotoxin formation.
- Wine and Grapes: OTA can also be found in vineyards and wine production. The growth of molds in vineyards can lead to mycotoxin formation in grapes.
- Milk and Dairy Products: Ochratoxin A can pass into milk from contaminated feed found in the diets of dairy cows.
Health Effects of Ochratoxin A
The effects of ochratoxin A on human health vary depending on the dose and duration of exposure. Long-term low-dose exposure can lead to the following health problems:
- Kidney Toxicity: OTA can accumulate in the kidneys, leading to kidney failure.
- Carcinogenicity: The World Health Organization (WHO) classifies Ochratoxin A as a Group 2B carcinogen. Long-term exposure may increase the risk of cancer.
- Immune System Weakness: OTA may increase susceptibility to infections by suppressing the immune system.
- Liver Damage: May adversely affect liver function.
Limit Values of Ochratoxin A for Food and Product Safety
International organizations have set maximum acceptable limits for Ochratoxin A in foods. These limits are important to ensure safe consumption of products.
- European Union: Maximum limits of 2 µg/L for wine, 5 µg/kg for coffee, 5 µg/kg for nuts and peanuts.
- Turkey: The Turkish Food Codex controls the safety of food products by setting specific limits for mycotoxins.
What should be done to reduce ochratoxin A exposure?
Measures to reduce the presence of ochratoxin A in foods are listed below:
- Good Agricultural Practices (GAP): Ensuring correct harvesting, drying and storage conditions to prevent mycotoxins in food production.
- Microorganism Control: Protective measures to prevent mold growth and correct storage conditions.
- High Precision Filtration: Regular cleaning of water and air filtration systems used in food production.
- Chemical or Biological Controls: Research on preservatives and biological controls used in food products.
Nanolab Laboratories Group continues to provide services within the scope of Ochratoxin A Determination. We also provide services on Mycotoxin Determination in Feed.
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