| An overview of ochratoxin A in beer and wine. | |
| | |
MedLine Citation:
|
PMID: 17716764 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
Ochratoxin A (OTA) is a mycotoxin produced mainly by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin has been shown to be nephrotoxic, hepatotoxic, teratogenic and carcinogenic to animals and has been classified as a possible carcinogen to humans. OTA occurs in a variety of foods, including beer and wine. Reports on OTA occurrence in beer indicate that this is a worldwide problem due to the widespread consumption of this beverage. At present, the European Union (EU) has not set a maximum allowable limit (MAL) for this mycotoxin in beer, although there is a limit in barley and malt. Studies carried out in different countries agree in the high proportion of samples contaminated with OTA although levels are, usually, below 0.2 ng/ml. OTA occurrence has been related to the contamination of malt barley with ochratoxigenic species, particularly Penicillium verrucosum. OTA produced in grains is carried to wort and, although fermentation decreases the concentration, the toxin is not eliminated. Reducing the fungal contamination of malt barley is the most promising strategy for reducing OTA in beer. With regard to wine, surveys on the presence of OTA have been conducted worldwide. The proportion of wines in which OTA is detected is very high (above 50%) in some countries (especially in the Mediterranean basin) although only a few wines contained concentrations exceeding the MAL laid down by the EU (2.0 ng/ml). A gradient of concentration is usually recognized; OTA levels decrease in the order red, rose, and white wine but also with increasing latitude of the producing countries. OTA presence in wines is due to the black aspergilli, mainly A. carbonarius, which can grow on grapes in the vineyards and produce the toxin. At grape crushing, the juice can be contaminated with the toxin which is carried over into wine, where it persists due to its stability. Pre- and post-harvest treatments are being investigated to diminish contamination of wines as much as possible. |
| | |
Authors:
|
Rufino Mateo; Angel Medina; Eva M Mateo; Fernando Mateo; Misericordia Jiménez |
Related Documents
:
|
15342084 - Toxicity data relevant for hazard characterization. 18492994 - Effects of feeding blends of grains naturally contaminated with fusarium mycotoxins on ... 20608734 - Effect of sample size in the evaluation of "in-field" sampling plans for aflatoxin b(1)... 11359704 - Control of fumonisin: effects of processing. 12353764 - Allometry of male genitalia in a species of soldier beetle: support for the one-size-fi... 14667384 - Unusual gut contents in a cretaceous ichthyosaur. |
Publication Detail:
|
Type: Journal Article; Review Date: 2007-07-31 |
Journal Detail:
|
Title: International journal of food microbiology Volume: 119 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 2007 Oct |
Date Detail:
|
Created Date: 2007-11-12 Completed Date: 2008-02-01 Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: Netherlands |
Other Details:
|
Languages: eng Pagination: 79-83 Citation Subset: IM |
Affiliation:
|
Dep. de Química Analítica, Universidad de Valencia, Dr. Moliner 50, 46100, Burjassot, Valencia, Spain. rufino.mateo@uv.es <rufino.mateo@uv.es> |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Aspergillus
/
growth & development,
metabolism Beer / analysis* Consumer Product Safety* Food Contamination / analysis*, prevention & control Maximum Allowable Concentration Ochratoxins / analysis* Penicillium / growth & development, metabolism Prevalence Wine / analysis* |
| Chemical | |
Reg. No./Substance:
|
0/Ochratoxins; 303-47-9/ochratoxin A |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Antimicrobial resistance of 114 porcine isolates of Campylobacter coli.
Next Document: Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide prod...