ABSTRACT
Ochratoxin A (OTA), first traced to Aspergillus ochraceus by Van Der Merwe et al. in 1965, 1 is produced mainly by certain Aspergillus and some Penicillium species. The health hazard of OTA is related to contaminated foods mostly of plant origin. Penicillium verrucosum is the main OTA producer in cereals grown in cool temperate zones, 2 Aspergillus niger and Aspergillus carbonarius are the most prevalent OTA producers in grapes, 3 while Penicillium nordicum is related to OTA production in dry cured meats. 4–7 Toxicological studies have revealed various toxic effects, with renal toxicity and carcinogenesis as the most outstanding ones. 8 OTA is a highly abundant food contaminant in intermediate and low moisture foods. Therefore, dietary exposure to OTA represents a serious threat to human health. In spite of having been extensively studied and comprehensively reviewed, the OTA mode of action is still under debate.
