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Ochratoxin A Contamination of Food from Croatia
Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic and carcinogenic properties produced by Penicillium and Aspergillus moulds under different climatic conditions. Humans and animals are exposed to this compound mainly via ingestion of contaminated food. In Croatia, research on mycotoxins...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2010
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153288/ https://www.ncbi.nlm.nih.gov/pubmed/22069674 http://dx.doi.org/10.3390/toxins2082098 |
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author | Peraica, Maja Flajs, Dubravka Domijan, Ana-Marija Ivić, Dario Cvjetković, Bogdan |
author_facet | Peraica, Maja Flajs, Dubravka Domijan, Ana-Marija Ivić, Dario Cvjetković, Bogdan |
author_sort | Peraica, Maja |
collection | PubMed |
description | Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic and carcinogenic properties produced by Penicillium and Aspergillus moulds under different climatic conditions. Humans and animals are exposed to this compound mainly via ingestion of contaminated food. In Croatia, research on mycotoxins focused on OTA when the mycotoxin theory of endemic nephropathy (EN) was postulated. Ochratoxin A was more frequent and at higher concentration in foods from EN than those from the control regions. Subsequently, OTA concentrations were determined in some commodities intended for human consumption such as maize, wheat, beans and wine. Samples from all parts of Croatia were analyzed and OTA was found in all types of commodities. It was frequently found together with other mycotoxins (fumonisin B(1), fumonisin B(2) and zearalenone). In general, OTA concentration in foods from Croatia is low, but the frequency of positive samples shows considerable variations from year to year depending also on sampling location. Although low levels of OTA were found in a large proportion of analyzed food samples, its persistent co-occurrence with other significant mycotoxins should raise serious public health concerns as there interactions may be synergistic or additive in causing toxicity in humans and animals. There is need to establish control measures through which such contaminations in foods can be managed. |
format | Online Article Text |
id | pubmed-3153288 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2010 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-31532882011-11-08 Ochratoxin A Contamination of Food from Croatia Peraica, Maja Flajs, Dubravka Domijan, Ana-Marija Ivić, Dario Cvjetković, Bogdan Toxins (Basel) Review Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic and carcinogenic properties produced by Penicillium and Aspergillus moulds under different climatic conditions. Humans and animals are exposed to this compound mainly via ingestion of contaminated food. In Croatia, research on mycotoxins focused on OTA when the mycotoxin theory of endemic nephropathy (EN) was postulated. Ochratoxin A was more frequent and at higher concentration in foods from EN than those from the control regions. Subsequently, OTA concentrations were determined in some commodities intended for human consumption such as maize, wheat, beans and wine. Samples from all parts of Croatia were analyzed and OTA was found in all types of commodities. It was frequently found together with other mycotoxins (fumonisin B(1), fumonisin B(2) and zearalenone). In general, OTA concentration in foods from Croatia is low, but the frequency of positive samples shows considerable variations from year to year depending also on sampling location. Although low levels of OTA were found in a large proportion of analyzed food samples, its persistent co-occurrence with other significant mycotoxins should raise serious public health concerns as there interactions may be synergistic or additive in causing toxicity in humans and animals. There is need to establish control measures through which such contaminations in foods can be managed. MDPI 2010-08-10 /pmc/articles/PMC3153288/ /pubmed/22069674 http://dx.doi.org/10.3390/toxins2082098 Text en © 2010 by the authors; licensee MDPI, Basel, Switzerland http://creativecommons.org/licenses/by/3.0/ This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Review Peraica, Maja Flajs, Dubravka Domijan, Ana-Marija Ivić, Dario Cvjetković, Bogdan Ochratoxin A Contamination of Food from Croatia |
title | Ochratoxin A Contamination of Food from Croatia |
title_full | Ochratoxin A Contamination of Food from Croatia |
title_fullStr | Ochratoxin A Contamination of Food from Croatia |
title_full_unstemmed | Ochratoxin A Contamination of Food from Croatia |
title_short | Ochratoxin A Contamination of Food from Croatia |
title_sort | ochratoxin a contamination of food from croatia |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153288/ https://www.ncbi.nlm.nih.gov/pubmed/22069674 http://dx.doi.org/10.3390/toxins2082098 |
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