Conditions of formation of ochratoxin A in drying, transport and in different commodities.
The major species of fungi responsible for ochratoxin production (OTA) in a range of commodities are Penicillium verrucosum, Aspergillus ochraceus and Aspergillus section Nigri, especially A. carbonarius. P. verrucosum is particularly important in northern Europe where damp cooler conditions occur and where drying regimes need to be efficient and effective for preventing post-harvest contamination with OTA. A. ochraceus can infect cereals including barley, maize, coffee, cocoa and edible nuts. A. carbonarius has been identified as the key species responsible for OTA contamination of grapes, wine and vine fruits. Recent studies have identified the environmental regimes, especially of temperature and humidity, which are conducive to growth and OTA production by these species pre- and post-harvest and during transport. The optimum and marginal interacting conditions for growth and OTA contamination often vary considerably. This has to be borne in mind when effective preventative management strategies are being implemented. Recent studies with cereals have suggested that isolation frequency can be related to OTA contamination of cereals. A logistical model has been developed and identified that 1000 CFUs g(-1) grain of P. verrucosum (CFUs) is the threshold limit at which the probability of exceeding the EU legislative limit of 5 microg kg(-1) in cereal grain can be predicted under different storage regimes. Controlled atmospheres >50% CO(2) is required to effectively prevent OTA accumulation in damp cereals. With regard to grapes, preharvest contamination with A. carbonarius has been shown to be a good indicator for regional risk in southern Europe from OTA contamination. The ecological conditions for optimum growth and OTA production have been shown to differ with the optima being 30-35 degrees C and 15-25 degrees C and 0.98-0.99 and 0.93-0.95 water activity, respectively. Studies on vine fruits (drying currants) suggest that OTA contamination and increase contamination levels occur during this drying process of 7-14 days. This will be influenced by prevailing weather conditions and drying rates. Minimizing OTA contamination in these and other commodities including coffee and cocoa require clear guidelines on safe moisture and temperature regimes pre- and post-harvest for the development of effective management strategies based on ecological criteria.
Magan
Naresh
N
Applied Mycology Group, Institute of BioScience and Technology, Cranfield University, Bedford, UK. n.magan@cranfield.ac.uk
Aldred
David
D
D002099:Cacao / Q000737:chemistry; D003069:Coffee / Q000737:chemistry; D002523:Edible Grain / Q000737:chemistry; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009793:Ochratoxins / Q000096:biosynthesis*; D027843:Vitis / Q000737:chemistry
D003069:Coffee; D009793:Ochratoxins; C025589:ochratoxin A