The Occurrence of Ochratoxin A in Food and its Risk to Human

Ochratoxin A (OTA), is a mycotoxin substance generated by some Aspergillus and Penicillium species. The toxin can express its toxicity on a wide range of cereals and legumes. OTA can exist in food samples at extremely low concentrations, which can still have harmful effects. Therefore, sensitive OTA detection is critical for ensuring food safety and reducing the danger to human health and the environment. Chromatographic and immunoassay detection methods to proceed with toxin detoxification, however, time, cost, and technical expertise remain a challenge in this detection approach. Avoid product contamination with OTA in the food system to minimize OTA in the food chain. It’s impossible to completely avoid the formation of OTA, but the reduction in the amount of OTA accumulation is feasible. There is a greater emphasis on practical ways of detoxifying infected commodities. Various methods (including biological, and physical) have proved promising in OTA decontamination.