Mycotoxins in the food chain: the role of ochratoxins

Abstract

Mycotoxins are widespread contaminants of food and feeds, of meat, cheese, spices, fruits, and grapes and also of some beverages. The toxins are mainly produced by the four genera of fungi Fusarium, Claviceps, Aspergillus and Penicillium that grow on almost every kind of nourishing medium. In the past, the main concerns about OTA addressed the carcinogenic and nephrotoxic potential of this mycotoxin; however, recent studies have documented significant alterations of immune responses. Since these effects were observed even at OTA concentrations far below the doses used in cancerogenicity studies, such additional effects by OTA have gained increased attention now. Since the immune response processes are inevitably involved in the defence against microbial invasion and tumour cell propagation, it is predictable that this research provides important new information about OTA and other mycotoxins. This report deals with OTA food contamination, consumer exposure and recent toxicological data related to effect on cytokine release in the liver by OTA.