Abstract
Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and humans. OTA has been classified as possibly carcinogenic to humans (Group 2B) by the IARC in 2016. OTA can be mainly found in animals as a result of indirect transmission from naturally contaminated feed. OTA found in feed can also contaminate pigs and produced pork products. Additionally, the presence of OTA in pork meat products could be derived from the direct growth of OTA-producing fungi or the addition of contaminated materials such as contaminated spices. Studies accomplished in various countries have revealed that pork meat and pork meat products are important sources of chronic dietary exposure to OTA in humans. Various levels of OTA have been found in pork meat from slaughtered pigs in many countries, while OTA levels were particularly high in the blood serum and kidneys of pigs. Pork products made from pig blood or organs such as the kidney or liver have been often found to becontaminated with OTA. The European Union (EU) has established maximum levels (ML) for OTA in a variety of foods since 2006, but not for meat or pork products. However, the establishement of an ML for OTA in pork meat and meat by-products is necessary to protect human health.
Highlights
Ochratoxin A (OTA) is a mycotoxin that is produced by several fungal species of the genera Aspergillus and Penicillium in a wide variety of agricultural commodities during the field period or storage worldwide
This review summarizes the state-of-the-art on OTA and focuses on the occurrence of OTA in slaughtered pigs and pork products
Even though the epidemiological evidence was inadequate, OTA exposure was associated with Balkan Endemic Nephropathy (BEN), Chronic Interstitial Nephropathy (CIN) and other kidney diseases [124,125]
Summary
Ochratoxin A (OTA) is a mycotoxin that is produced by several fungal species of the genera Aspergillus and Penicillium in a wide variety of agricultural commodities during the field period or storage worldwide. The EU has not established maximum OTA levels in pork meat and pork-derived products. OTA is mainly produced by Aspergillus and Penicillium fungi species in a wide variety of agricultural commodities, livestock products and processed food [36]. The growth of Aspergillus and Penicillium fungi species in feedstuffs is a significant issue for an OTA-safe feed chain supply. OTA-contaminated cereal and cereal by-products, which are important ingredients in pig feeds, are fueling concerns over the contamination. The EC has established guidance values for OTA concerning complementary and complete feeding stuff, recommending a maximum concentration of 50 μg/kg for pigs [59,60]. In China, Li et al [18] found that 3% of the examined complete swine feeds exceeded Chinese regulatory limits for feedstuffs, set at 100 μg/kg for OTA
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