An overview of ochratoxin research.

Abstract

This book chapter initially discusses the occurrence and legislation of ochratoxins in agricultural products (cereals, meat, cheese, grapes, wine, coffee, cocoa, spices, figs). Then, a list of ochratoxin-producing organisms is presented. Next, the chapter discusses the chemistry and biosynthesis of ochratoxins, molecular detection of ochratoxin A-producing fungi, and various strategies for lowering ochratoxin contamination of feeds and foods. Lastly, strategies for preventing the toxic effects of ingested ochratoxin (sodium bicarbonate, aspartame, piroxicam, adsorbents) are considered.