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Mycotoxins: Ochratoxin A
LIBIOS offers you various high-quality solutions including consumables for the determination of ochratoxin A used by analytical laboratories, industries and research institutes.
Ochratoxin A is a mycotoxin produced by several microscopic fungi naturally present in many plant products around the world such as cereals, coffee beans, cocoa, dried fruits (apricots, raisins, figs), wine products (including wine, grape juice), spices, liquorice, etc.
This mycotoxin is produced by storage moulds of Penicillium types under temperate climates and Aspergillus in warm countries and tropical zones. Among the Aspergillus, Aspergillus ochraceus is most often the source of production.
The risks incurred following exposure and/or ingestion depend on acute exposure: mycotoxicosis (symptoms: gastrointestinal, renal and oestrogenic disorders) or chronic exposure: nephrotoxicity, genotoxicity, immunomodulation, carcinogenicity (IARC 2B: “possibly” carcinogenic).
In Europe, the maximum rates for ochratoxin A and certain other contaminants in foodstuffs are laid down in Regulation (EC) 1881/2006 and its subsequent amendments.