6533b871fe1ef96bd12d2622

RESEARCH PRODUCT

Presence of ochratoxin A (OTA) mycotoxin in alcoholic drinks from southern European countries: wine and beer.

Ana Juan-garcíaMónica Fernández FranzónJulia Bellver SotoMaría-josé Ruiz

subject

Ochratoxin AFusariumFood ContaminationWinechemistry.chemical_compoundmedia_common.cataloged_instanceHumansFood scienceEuropean UnionEuropean unionMycotoxinmedia_commonWineAspergillusbiologyPortugalMediterranean RegionAlcoholic Beveragesfood and beveragesBeerGeneral Chemistrybiology.organism_classificationOchratoxinsEuropechemistryItalySpainPenicilliumGeneral Agricultural and Biological Sciences

description

The main filamentous fungi producers of mycotoxins are Aspergillus spp., Penicillium spp., and Fusarium spp. Their effect can provoke a broad range of toxic properties including carcinogenicity and neurotoxicity, as well as reproductive and developmental toxicities. Ochratoxin A (OTA) is produced by Aspergillus and Penicillium spp. The purpose of this review was to evaluate the risk assessment of OTA in alcoholic drinks (beer and wine) by compiling the results obtained from studies and reviews related to the presence of OTA in these two drinks from southern European countries in the period 2005–2013 and comparing those results with the legislation available in the European Union.

yearjournalcountryeditionlanguage
2014-07-22Journal of agricultural and food chemistry
10.1021/jf501737hhttps://pubmed.ncbi.nlm.nih.gov/25039256