Chapter 69 - Determination of Aflatoxins and Ochratoxin A in Olive Oil

Abstract

Scientific data on mycotoxin contamination in olive oil have shown that the presence of ochratoxin A (OTA) is more diffuse and more appreciable than that of aflatoxins (AFs). Nevertheless, the contamination levels found in olive oil do not seem to represent any considerable risk to public health. In fact, in the three countries with the largest olive oil consumption, Greece, Italy, and Spain, this ranges from 11–16 kg per capita per year, whereas in the other European and North African countries it is less than 5 kg per capita per year. In the same regions, the total consumption of cereals (i.e., the crops most affected by mycotoxin contamination) ranges from 100 to 250 kg per capita per year. Consequently, it is evident that the intake of AFs and OTA via contaminated olive oil is negligible compared to the intake via other contaminated widespread foods such as wheat and maize. However, AFs and OTA have a high toxicity and carcinogenic effect, and their simultaneous presence on food could lead to adverse additive or synergic effects. Therefore, as for other agricultural commodities, it is fundamental to prevent molds and then mycotoxin contamination in olives by ensuring optimal cultivation practices and storage conditions.