An overview of the toxic effects and nutritional hazards reduction technique of ochratoxin on food products

The ochratoxins comprise a family of toxic secondary metabolites of several species included in the fungal genera Aspergillus and Penicillium. Ochratoxins A, B, and C are, the more commonly recognized members of the family of which ochratoxin A (OTA) occurs more abundantly and is more toxic than the others. Prevention from nephrotoxicity, neurotoxicity, hepatotoxicity, immunosuppression, teratogenicity and carcinogenicity properties of OTA results by more knowledge about physiological effects of OTA and the route of OTA reaching the consumers body. Ochratoxin A is able to reach the human food chain through carry-over of contaminated feed into animal-derived products or contaminated cereal-based foods. OTA can enter to infant's body from maternal milk. Infants and children who daily consume large quantities of milk may have a total daily intake of ochratoxin A greater than the guideline. This review examines the literature on biochemistry and toxicity of OTA, the occurrence of OTA in feeds and foods and kinetic and dynamic of OTA toxicity, with regard to the public health and community food safety hazards. Prevention and control of ochratoxicosis about food and stuff and commodities may be polluted to OTA remarked. Increase the knowledge about this toxin results in correction of route of OTA reaching to consumers that include from farm to houses.