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Ochratoxin A producing species in the genus Penicillium

Francisco Javier Cabañes1, Maria Rosa Bragulat, Gemma Castellá

  • 1Veterinary Mycology Group, Department of Animal Health and Anatomy, Universitat Autònoma de Barcelona, Bellaterra, Spain. javier.cabanes@uab.es

Toxins
|November 10, 2011
PubMed

Insights

Certain fungi, primarily Aspergillus and Penicillium species, produce Ochratoxin A (OTA). Penicillium verrucosum and P. nordicum are key OTA producers contaminating cereals and foods.

Area of Science:

  • Mycology
  • Food Science
  • Toxicology

Background:

  • Ochratoxin A (OTA) is a mycotoxin produced by fungi belonging to the genera Aspergillus and Penicillium.
  • Approximately 20 species are known OTA producers, classified within distinct phylogenetic groups.

Purpose of the Study:

  • To review the species of Aspergillus and Penicillium that produce Ochratoxin A.
  • To identify the sources and types of food contamination by OTA.

Main Methods:

  • Phylogenetic classification of OTA-producing fungi.
  • Literature review of food and beverage contamination by OTA.

Main Results:

  • Two Penicillium species, P. verrucosum and P. nordicum, are currently recognized as OTA producers.
  • P. verrucosum is a significant OTA producer in cereals like wheat and barley in temperate climates.
  • OTA contamination affects various food products including cereals, bread, beer, coffee, dried fruits, grape juice, and wine.

Conclusions:

  • Penicillium species, particularly P. verrucosum and P. nordicum, are important sources of Ochratoxin A contamination.
  • Understanding the distribution and sources of OTA-producing fungi is crucial for food safety and risk assessment.
Keywords:
Penicilliumfoodsochratoxin Ataxonomy

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