OTA-producing fungi in foodstuffs: A review

Amezqueta, S. (Susana); Schorr-Galindo, S. (S.); Murillo-Arbizu, M.T. (María Teresa); Gonzalez-Peñas, E. (Elena); Lopez-de-Cerain, A. (Adela); Guiraud, J.P. (J. P.)

Authors:

Amezqueta, S. (Susana)

Schorr-Galindo, S. (S.)

Murillo-Arbizu, M.T. (María Teresa)

Gonzalez-Peñas, E. (Elena)

Lopez-de-Cerain, A. (Adela)

Guiraud, J.P. (J. P.)

Keywords:

Mycotoxins
Ochratoxin A
Fungi
Analysis

Issue Date:

2012

Publisher:

Elsevier

ISSN:

0956-7135

Citation:

Amézqueta S, Schorr-Galindo S, Murillo-Arbizu M, González-Peñas E, López de Cerain A, Guiraud JP. OTA-producing fungi in foodstuffs: A review. Food Control 2012 8;26(2):259-268

Abstract

Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTA-producing species are Penicillium verrucosum (P. verrucosum), Aspergillus ochraceus (A. ochraceus), Aspergillus niger and Aspergillus carbonarius due to their prevalence in foodstuffs (cereals, grapes, coffee, etc.) and the number of strains able to produce OTA. To target pre- and post-harvest control programs, studies concerning the toxigenic fungi in each foodstuff are essential. This paper summarizes the state-of-the-art and the requirements in OTA control.

URI:

https://hdl.handle.net/10171/35620

DOI:

http://dx.doi.org/10.1016/j.foodcont.2012.01.042

Appears in Collections:

DA - Farmacia - Orgánica - Artículos de revista

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