Ochratoxin A in Food: Recent Developments and Significance

Food Additives and Contaminants. 2005;22(1):1-107

Risk assessment of natural toxins remains a challenge for scientists. In the case of mycotoxins, including Ochratoxin A (OTA), the actual degree of contamination of plant products depends on many different factors. In order to discuss the significance of scientific data on occurrence and public health significance of OTA in food, the ILSI Europe Natural Toxin Task Force invited 46 international experts to a workshop that comprised plenary lectures and ad-hoc working groups. The addressed topics are reflected in these proceedings: the occurrence of OTA on foods and methods of prevention, exposure data and possible biomarkers of exposure, the epidemiology of human diseases associated with OTA and last but not least the emerging insights into the potential genotoxic and epigenetic mechanisms that may be involved in DNA damage and the carcinogenicity of this mycotoxin.

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