A review of ochratoxin contamination effects and its control
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Abstract
Mycotoxins are secondary metabolites produced by spectrum of fungi. Mycotoxin contamination of agricultural commodities is one of the major problem in agricultural trade and food industry, fungal contamination causes a considerable damage to quality and taste of the agricultural commodities. Fungal contamination occurs from field to fork level. In recent years, mycoflora and mycotoxin contamination of agricultural commodities had drawn the attention of the people; by their damage and harmful effects on humans and animals by the consumption of such contaminated food and food materials.
Among mycotoxins, aflatoxin and ochratoxins are the common most mycotoxins; aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus, Ochratoxins are produced by mainly Aspergillus ochraceous and other related Penicillium species. Ochratoxins are classified into Ochratoxin-A, B, C among these Ochratoxins, Ochratoxin-A is the most common. OTA is classified as class-2B toxin, Ochratoxin–A contamination was recorded in various agricultural commodities, there are various influencing factors which contribute to the growth and development of the fungi, among those temperature and relative humidity plays very important role, Ochratoxins are having the several health effects on humans and animals. There are several efforts have been made to reduce Ochratoxin contamination in agricultural commodities and food materials. viz. good agricultural and hygienic practices, preservation, storage, transportation etc. leads to reduction in the level of Ochratoxin contamination along with these efforts, several International agencies trying their level are best to reduce OTA contamination in food and agricultural industry.
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