Ochratoxin A in food commodities: A review of occurrence, toxicity, and management strategies

Abstract

Ochratoxin A (OTA) is a potent mycotoxin produced by species of Aspergillus and Penicillium that contaminate agricultural products and pose significant health risks to both humans and animals. This review examines the mechanisms of OTA toxicity, its occurrence in various food commodities, and the implications for public health and trade. Literature pertaining to OTA was sourced from Google Scholar, covering the period from 2004 to 2024. OTA exposure is linked to multiple adverse health effects, including teratogenicity, immunotoxicity, and hepatotoxicity, with a primary impact on kidney function, and it is classified as a possible human carcinogen (Group 2B). Its toxic effects are attributed to several mechanisms, including lipid peroxidation, inhibition of protein synthesis, DNA damage, oxidative stress, and mitochondrial dysfunction. Notable findings included the presence of OTA in 46.7 % of cocoa products in Turkey, 32 % of cocoa samples in Côte d'Ivoire exceeding the OTA threshold of 2 μg/kg, and 91.5 % of ready-to-sell cocoa beans in Nigeria testing positive for OTA. Coffee beans are particularly susceptible to OTA contamination, which underscores the need for vigilant monitoring. Additionally, OTA contamination impacts agricultural productivity and food safety, leading to significant economic consequences, particularly in regions reliant on exports, such as cocoa and coffee. Several countries regulate the OTA levels in food products to safeguard public health. However, these regulations can impede trade, particularly in countries with high levels of contamination. Balancing regulatory compliance with economic viability is crucial for affected nations. Current strategies for managing OTA include improved agronomic practices, such as the use of biocontrol agents for pest management, enhanced storage conditions to prevent mould growth, and the implementation of detoxification techniques to reduce OTA levels in food products. Despite these strategies, OTA remains a significant threat to public health and the agricultural economy worldwide. The complexity of contamination in food products requires robust prevention, control, and management strategies to mitigate its impact. Continuous research and regulatory initiatives are essential for safeguarding consumers and ensuring food safety.

Keywords: Economy; Food commodities; Ochratoxin A; Prevention & control; Public health.

Fig. 1

Chemical structure of OTA.

Fig. 2

Common structure of OTA-derived metabolites.

Fig. 3

OTA biotransformation occurs via phase I (OTα, OP-OA, 4-OH-OTA, and 10-OH-OTA), phase II (hex/pen-OTA, conjugates of; sulfate, glucuronic acid, and glutathione), dechlorination (OTB), and ethyl esterification (OTC) reactions [37].