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[Ochratoxin A and human health].
1Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China.
Wei Sheng Yan Jiu = Journal of Hygiene Research
|June 10, 2003
Summary
Ochratoxin A (OA), a mycotoxin contaminant in food and feed, poses risks to human and animal health, particularly affecting the liver and kidney. This review covers its sources, contamination, toxicity, and risk assessment.
Area of Science:
- Food Science
- Toxicology
- Mycology
Background:
- Ochratoxin A (OA) is a prevalent mycotoxin contaminant.
- It is produced by fungi like Penicillium verrucosum and Aspergillus species.
- OA contaminates agricultural commodities, feedstuffs, and animal organs.
Purpose of the Study:
- To review Ochratoxin A (OA) producing fungi.
- To summarize OA contamination in agricultural products.
- To assess OA's toxicity and associated health risks.
Main Methods:
- Literature review of toxicological studies.
- Analysis of contamination data in agricultural commodities.
- Examination of OA's impact on animal and human health.
Main Results:
- OA is a teratogenic, mutagenic, and carcinogenic mycotoxin.
- It exhibits significant toxicity to the liver and kidney.
- OA is linked to swine nephropathy and detected in human blood in endemic areas.
Conclusions:
- Ochratoxin A (OA) contamination is a significant concern for food safety.
- Understanding OA's toxicity is crucial for risk assessment.
- Further attention is needed regarding OA's impact on human health.