Presence of Ochratoxin A (OTA) Mycotoxin in Alcoholic Drinks from Southern European Countries: Wine and Beer

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...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-08, Vol.62 (31), p.7643-7651
Main Authors: Bellver Soto, Julia, Fernández-Franzón, Mónica, Ruiz, María-José, Juan-García, Ana
Format: Article
Language:English
Subjects:
Alcoholic Beverages - analysis
Aspergillus
Beer - analysis
beers
carcinogenicity
Europe
European Union
Food Contamination - analysis
Food Contamination - legislation & jurisprudence
fungi
Fusarium
Humans
Italy
laws and regulations
Mediterranean Region
neurotoxicity
ochratoxin A
Ochratoxins - administration & dosage
Ochratoxins - analysis
Penicillium
Portugal
risk assessment
Spain
Wine - analysis
wines
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Summary: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.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf501737h