Amna sarfraz

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 Ochratoxin

 Ochratoxins are classified into

1. Ochratoxin A
2. Ochratoxin B
3. Ochratoxin C
 Ochratoxin A (OTA) is a naturally occurring foodborne mycotoxin found in a
wide variety of agricultural commodities worldwide, ranging from cereal grains
to dried fruits to wine and coffee.
 It is produced by several different fungi including Aspergillus ochraceus, A.
carbonarius, A. niger and Penicillium verrucosum.
 OTA Contamination
The ecological conditions for optimum growth and OTA production:
 30–35°C and 0.98–0.99 water activity
 15–25°C °C and 0.93–0.95 water activity
OTA common contaminant of various food including:
 Cereals,
 Spices,
 Beverages and other
 Agricultural products
 Contamination in spices

 Spices are especially susceptible to toxigenic moulds and mycotoxin

development. Aspergillus and the Penicillium species.
 Red pepper may contain aspergillus mould spores, which then overgrow on
fermented sausages.
 Black and white grounded pepper are the most contaminated.
 Contamination of cereals
 The presence of mycotoxins in food of animal origin may be consequential to
farm animal feeding on contaminated feed (the carry-over effect).
 The effect is defined as the passage of undesired compounds from contaminated
feed into food of animal origin.
 Transfer ratios vary; when it comes to skeletal muscles, the values are below
1%, while in the case of blood serum and fat tissue they are higher.
 Higher carry-over ratios can be seen in liver and kidney.
 Once taken up by the host organism, these toxins initially reach the blood
stream, where they can be found in measurable concentrations.
 Animal organism fed on contaminated feedstuffs or raw materials sets:
1. enzymatic
2. microbial transformations
which leading to the formation of gut metabolites.
 These metabolites can be absorbed into the bloodstream and later excreted
through urine and feces, but their residues can be left behind in edible organs
and muscles.
 OTA can accumulate in animal meat and organs because of its:
1. High bioavailability
2. Long half-life
 Its transfer to beef has been a controversial subject, but studies generally show
that bacterial metabolism in the gastrointestinal tract.
Worldwide occurrence of mycotoxins in meat products
Maximum Levels of Ochratoxin-A of Some Food Stuffs According To EU- Regulation
(Commission Regulation (EC) No 1881/2006)
 Effects
 By intake of the contaminated food and feed results into the impact on health
and productivity, OTA has shown to be:
1. Nephrotoxic
2. Hepatotoxic
3. Teratogenic
4. Genotoxic compound
 OTA toxicity been found to involves;
1. Production of free radicals
2. Oxidative stress
 OTA causes renal toxicity, nephropathy and immune suppression in several
species of animals.
Commodity wise Ochratoxin-A
analysis
 Control Measures

Control at cultivation level:

1. By Crop rotation.
2. Selection of Resistant varieties.
3. Avoid temperature and drought stress during the Seedling growth
Pre-harvest level:
4. Minimize the insect and mechanical damage.
2. Control of weeds.
3. Harvest should be done on full maturity.
 Harvest level
1. Hygienic and handling practices.
2. Proper drying and cleaning is required without the other matter.
 Storage practices
1. Preservation of properly dried materials.
2. Storage is done in well ventilated structures.
3. Good housekeeping Home keeping procedures should be followed.
4. Transportation also done in good condition