Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Radical Autoxidation01:20

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
Methods for Controlling Microbial Growth01:29

Methods for Controlling Microbial Growth

Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Anti-Obesity Activity of Giant <i>Centella asiatica</i> Lava Seawater Extract (GCA-LS-90) Through Regulation of Adipocyte Differentiation and Lipid Metabolism In Vitro.

International journal of molecular sciences·2026
Same author

Photoaging protective effect of enzyme extracted pomegranate peel against oxidative damage in UVB-irradiated HaCaT cells.

Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie·2024
Same author

Preoperative Frailty Is an Independent Risk Factor for Postinduction Hypotension in Older Patients Undergoing Noncardiac Surgery: A Retrospective Cohort Study.

The journals of gerontology. Series A, Biological sciences and medical sciences·2023
Same author

Interobserver Variation of Bowel Preparation for Colonoscopy.

Digestive diseases and sciences·2023
Same author

Comprehensive Analysis of Iron Deficiency Anemia and Its Related Disorders in Premenopausal Women Based on a Propensity Score Matching Case Control Study Using National Health Insurance Service Database in Korea.

Journal of Korean medical science·2023
Same author

Factors Influencing the Health Examination in Unmarried Women.

Korean journal of women health nursing·2023

Related Experiment Video

Updated: Jun 27, 2026

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
09:44

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem

Published on: December 21, 2015

21.0K

Practical Strategies to Reduce Ochratoxin A in Foods.

Hyun Jung Lee1, Hae Dun Kim1, Dojin Ryu2

  • 1Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA.

Toxins
|January 26, 2024
PubMed
Summary

Ochratoxin A (OTA), a harmful mycotoxin in food, can be reduced using various processing methods. Strategies like adding baking soda and sugars can further mitigate contamination risks.

Keywords:
food additivesfood processingochratoxin A (OTA)reductiontoxicity

More Related Videos

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.0K
Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

6.4K

Related Experiment Videos

Last Updated: Jun 27, 2026

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
09:44

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem

Published on: December 21, 2015

21.0K
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.0K
Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

6.4K

Area of Science:

  • Food Science
  • Toxicology
  • Mycotoxicology

Background:

  • Ochratoxin A (OTA) is a prevalent and toxic mycotoxin found globally in agricultural products and processed foods.
  • Its long half-life leads to accumulation in the body, posing significant food safety concerns.
  • High exposure risk and difficulty controlling OTA production necessitate effective management strategies during food processing.

Purpose of the Study:

  • To review methods for reducing Ochratoxin A (OTA) contamination in food.
  • To assess the toxicity of residual OTA and its degradation products.
  • To provide practical strategies for the food industry to manage OTA.

Main Methods:

  • Summarized the effects of various nonthermal and thermal food processing methods on OTA reduction.
  • Reviewed additional strategies like the addition of baking soda and sugars.
  • Focused on the toxicity of residual OTA and its degradation products.

Main Results:

  • Various food processing techniques can reduce OTA levels.
  • Complete removal of OTA is not feasible.
  • Addition of baking soda and sugars are potential strategies for further OTA reduction.

Conclusions:

  • Effective management of OTA contamination requires a combination of processing methods and additional strategies.
  • The food industry can apply practical measures to ensure product safety regarding OTA.
  • Further research into degradation products and their toxicity is warranted.