Ochratoxin A - Wikipedia
WebOchratoxin A—a toxin produced by different Aspergillus and Penicillium species — is one of the most-abundant food-contaminating mycotoxins. It is also a frequent contaminant of water-damaged houses and of heating ducts.
Ochratoxin - Wikipedia
WebOchratoxins are a group of mycotoxins produced by some Aspergillus species (mainly A. ochraceus and A. carbonarius, but also by 33% of A. niger industrial strains) and some Penicillium species, especially P. verrucosum. Ochratoxin A is the most prevalent and relevant fungal toxin of this group, while ochratoxins B and C are of lesser importance.
Mycotoxins - World Health Organization (WHO)
WebOct 2, 2023 · Most mycotoxins are chemically stable and survive food processing. Several hundred different mycotoxins have been identified, but the most commonly observed mycotoxins that present a concern to human health and livestock include aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone and nivalenol/deoxynivalenol.
Mycotoxins | FDA - U.S. Food and Drug Administration
WebThe mycotoxins in human food that the FDA currently focuses on are aflatoxins, deoxynivalenol, fumonisins, patulin, and ochratoxin A.
A Review of the Diagnosis and Treatment of Ochratoxin A …
WebOct 10, 2011 · Ochratoxin A (OTA) exposure via ingestion and inhalation has been described in the literature to cause kidney disease in both animals and humans. This paper reviews Ochratoxin A and its relationship to human health and kidney disease with a focus on a possible association with focal segmental glomerulosclerosis (FSGS) in humans.
Ochratoxin A: Overview of Prevention, Removal, and ... - MDPI
WebSep 8, 2023 · Ochratoxins are the secondary metabolites of Penicillium and Aspergillus, among which ochratoxin A (OTA) is the most toxic molecule. OTA is widely found in food and agricultural products. Due to its severe nephrotoxicity, immunotoxicity, neurotoxicity, and teratogenic mutagenesis, it is essential to develop effective, economical, and ...
Ochratoxin A in food: public health risks assessed | EFSA
Web13 May 2020. 2 minutes read. Share: EFSA has published a scientific opinion on public health risks related to the presence of ochratoxin A (OTA) in food – a mycotoxin naturally produced by moulds that can be found in a variety of foodstuffs including cereals, preserved meats, fresh and dried fruit, and cheese.
WebOchratoxin A is a naturally occurring mycotoxin (IARC 1976). The most important ochratoxin A–producing species is Aspergillus ochra-ceus (IARC 1993). Ochratoxin A is also produced by one species of Penicillium, P. verrucosum, and by rare species in the A. ochraceus group. Ochratoxin A is not produced commercially (IARC 1983);
Ochratoxin A: General Overview and Actual Molecular Status - MDPI
WebOchratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi that structurally consists of a para-chlorophenolic group containing a dihydroisocoumarin moiety that is amide-linked to L-phenylalanine. OTA is detected worldwide in various food and feed sources.
Comparative Ochratoxin Toxicity: A Review of the Available …
WebOchratoxins are a group of mycotoxins produced by a variety of moulds. Ochratoxin A (OTA), the most prominent member of this toxin family, was first described by van der Merwe et al. in Nature in 1965.
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