Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review

Patrícia Cicoňová, Anna Laciaková and Dionýz Máté
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Patrícia Cicoňová: Department of Food Hygiene and Technology, University of Veterinary Medicine in Košice, Košice, Slovak Republic
Anna Laciaková: Department of Food Hygiene and Technology, University of Veterinary Medicine in Košice, Košice, Slovak Republic
Dionýz Máté: Department of Food Hygiene and Technology, University of Veterinary Medicine in Košice, Košice, Slovak Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 6, 465-474

Abstract: Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or detoxify foods. Biological control by microorganisms is studied widely, therefore the objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination.

Keywords: ochratoxin A; prevention; detoxification; bacteria; microscopic fungi (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:307-2009-cjfs

DOI: 10.17221/307/2009-CJFS

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