☆ 4.7 Review

The prevalence and concentration of ochratoxin A in meat and edible offal: A global systematic review and meta-analysis

FOOD AND CHEMICAL TOXICOLOGY (2023)

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01

Xiangfeng Zheng et al.

Summary: Ochratoxin A (OTA) is a highly toxic secondary metabolite produced by certain types of fungi. Its contamination in food and animal feed has raised concerns due to its various toxic effects. In this study, a strain of lactic acid bacteria called Lactobacillus rhamnosus Bm01 was found to effectively remove OTA from food by absorbing it through the cell wall. The potential use of L. rhamnosus Bm01 in the food industry for OTA decontamination was demonstrated.

FOOD CONTROL (2023)

Add to Collection
Article Chemistry, Applied

Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production

Amin Mousavi Khaneghah et al.

Summary: The study found that the concentrations of mycotoxins changed during fermentation and baking processes when OTA, ZEA, and DON were added to the flour. Freezing the flour can be introduced as a new method to reduce mycotoxin contamination in cereal-based products.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2023)

Add to Collection
Article Pharmacology & Pharmacy

Research progress of ochratoxin a bio-detoxification

Fred Mwabulili et al.

Summary: Animals and humans can be exposed to the highly toxic mycotoxin Ochratoxin A (OTA) through dietary intake, inhalation, and dermal contact. OTA is known to have various toxic effects on the body. Several methods have been established to remove OTA, but no technique has been able to detoxify OTA completely. Recombinant degrading enzymes and genetic engineering technology are preferred strategies for OTA bio-detoxification due to their efficiency and safety.

TOXICON (2023)

Add to Collection
Article Food Science & Technology

A Bacillus-based biofungicide agent prevents ochratoxins occurrence in grapes and impacts the volatile profile throughout the Chardonnay winemaking stages

Tassia Henrique Nievierowski et al.

Summary: Bacillus-based biocontrol agents are a promising alternative to synthetic fungicides that are harmful to health and the environment. In vineyards, the control of Aspergillus carbonarius, a fungus known for producing ochratoxins, is a major concern. This study evaluated the impact of a biocontrol strategy using Bacillus velezensis P1 on the volatile profile and occurrence of ochratoxins in winemaking.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2023)

Add to Collection
Article Biotechnology & Applied Microbiology

In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

Tiziri Badji et al.

Summary: Wheat is the main staple in the Algerian diet, but its consumption can pose serious health concerns due to mycotoxin contamination. This study investigated the ability of lactic acid bacteria (LAB) strains to detoxify aflatoxin B1 (AFB1) and ochratoxin A (OTA), the most common mycotoxins in Algerian wheat and its products. The LAB strains tested were able to effectively reduce the levels of AFB1 and OTA in vitro, suggesting their potential use as additives to reduce mycotoxin contamination in fermented wheat foods.

BIOLOGICAL CONTROL (2023)

Add to Collection
Review Environmental Sciences

Impact of environmental factors on ochratoxin A: From natural occurrence to control strategy

Gang Wang et al.

Summary: Ochratoxin A (OTA) contamination is a global issue affecting food security, food safety, and causing economic losses. The occurrence of OTA is influenced by ochratoxigenic fungi, foodstuffs, and their surrounding environment. This review provides a summary of the natural occurrence of OTA and control strategies, with a particular focus on the impact of environmental factors. It discusses potentially contaminated foodstuffs, native producers of OTA, and breaks down complex environmental regulations to clarify their regulatory effects and mechanisms. The review also emphasizes the importance of controlling OTA at every stage of food production, from crop planting to processing.

ENVIRONMENTAL POLLUTION (2023)

Add to Collection
Article Food Science & Technology

Quantification of mycotoxin residues in domestic and imported chicken muscle, liver and kidney in Jordan

Akram R. Alaboudi et al.

Summary: This study analyzed mycotoxin residues in imported frozen/local fresh chicken muscle and local fresh liver/kidney samples in Jordan. Differences in mycotoxin levels were observed among different samples, providing important information for food control authorities in Jordan to implement monitoring and control measures for mycotoxin residues.

FOOD CONTROL (2022)

Add to Collection
Review Toxicology

The prevalence of ochratoxin A in dried grapes and grape-derived products: a systematic review and meta-analysis

Fereshteh Mehri et al.

Summary: This study conducted a systematic meta-analysis on the prevalence of ochratoxin A (OTA) in dried grapes and grape-derived products. The results showed that the prevalence of OTA varied among different grape-based products. This study provides valuable information for reducing the prevalence of OTA in grape-based products.

TOXIN REVIEWS (2022)

Add to Collection
Review Food Science & Technology

Ochratoxin A in Slaughtered Pigs and Pork Products

Mikela Vlachou et al.

Summary: Ochratoxin A (OTA) is a mycotoxin that is produced by fungi in feeds or foods, and it has been proven to have nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic, and immunotoxic effects on animals and humans. Pork meat and pork meat products are important sources of chronic dietary exposure to OTA, and establishing maximum limits for OTA in pork meat and meat by-products is necessary to protect human health.

TOXINS (2022)

Add to Collection
Review Chemistry, Applied

Distribution, toxicity, interactive effects, and detection of ochratoxin and deoxynivalenol in food: A review

Abirami Ramu Ganesan et al.

Summary: Mycotoxins, such as OTA and DON, are widely distributed in food materials and have harmful effects on human health. Improper handling and practices during the production and processing of food can lead to the formation of these mycotoxins. Understanding their distribution, toxicity, and interaction with other contaminants is crucial for ensuring food safety and good agricultural practices.

FOOD CHEMISTRY (2022)

Add to Collection
Review Food Science & Technology

Lactic acid bacteria: A bio-green preservative against mycotoxins for food safety and shelf-life extension

Sneh Punia Bangar et al.

Summary: LABs have been proposed as a green, inexpensive, safe, and promising mycotoxin decontamination strategy. This article provides a comprehensive review of LABs as bio-green preservative with potential for sustainable food safety.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2022)

Add to Collection
Article Food Science & Technology

Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study

Majid Behfar et al.

Summary: This study used the response surface methodology to achieve maximum removal of ochratoxin A (OTA) while minimizing reduction in antioxidant compounds during the grape juice clarification process. The results showed that the concentrations of bentonite, gelatin, and diatomite, as well as the clarification time, were correlated with the reduction amounts of OTA and antioxidant compounds. The study also found that the reduction amounts of OTA and antioxidant capacity followed a linear mode, while the decreased phenolic acid and flavonoid values followed a quadratic model.

FOODS (2022)

Add to Collection
Review Food Science & Technology

Unveiling ochratoxin a controlling and biodetoxification molecular mechanisms: Opportunities to secure foodstuffs from OTA contamination

Qiya Yang et al.

Summary: This review discusses the issue of ochratoxin A (OTA) contamination in foodstuff and the latest developments in OTA control and bio-decontamination strategies. Biological control and bio-decontamination are considered the most promising strategies, but further research is needed to improve their efficiency and cost-effectiveness.

FOOD AND CHEMICAL TOXICOLOGY (2022)

Add to Collection
Article Food Science & Technology

Verification of the Accuscan gold reader and RIDA smart phone application rapid test kits in detection and quantification of aflatoxin levels in maize from selected regions in Kenya

Beatrice Nafula Tenge et al.

Summary: The study aimed to verify the effectiveness of two detection kits, Accuscan gold reader and RIDA total aflatoxin smartphone application, in assessing levels of aflatoxin contamination in maize. The results showed that both detection kits were able to accurately detect aflatoxin levels in maize. The study also found that low rainfall, high temperature, and high relative humidity increased aflatoxin levels, leading to contamination.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2022)

Add to Collection
Review Food Science & Technology

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies-A Review

Yuanshan Chen et al.

Summary: Traditional dry-cured hams are prone to contamination by toxigenic fungi, particularly ochratoxin A (OTA), which poses a potential health hazard. This review provides an overview of fungal species producing mycotoxins, conditions leading to OTA contamination worldwide, prevalence of OTA in dry-cured hams, and methods used for OTA analysis. The study also suggests strategies to prevent and control OTA in traditional dry-cured hams, such as the use of microbial starters.

TOXINS (2022)

Add to Collection
Article Food Science & Technology

Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

Leran Wang et al.

Summary: This article reviews the current research on biological methods for reducing Ochratoxin A (OTA) and evaluates the advantages and disadvantages of different degradation technologies. Biological methods show the most promise for OTA control, but they have the drawback of long processing time and the potential impact of microbial cell growth on product quality. Therefore, controlling OTA contamination should take into account food processing and product types, and further development of new strains, enzymes, and adsorbents is necessary.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

Add to Collection
Review Food Science & Technology

Multi-mycotoxin occurrence in feed, metabolism and carry-over to animal-derived food products: A review

J. Tolosa et al.

Summary: The global demand for raw materials used in animal feed has been steadily increasing in recent years, with a frequent presence of mycotoxins in these materials raising concerns for human health. Research on the occurrence of mycotoxins in feed, their metabolism and transfer into animal source foodstuffs in the past decade indicates a significant issue that warrants attention.

FOOD AND CHEMICAL TOXICOLOGY (2021)

Add to Collection
Review Biochemistry & Molecular Biology

The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities

Xianjiang Li et al.

Summary: The presence and contamination levels of OTA in food commodities vary greatly and are influenced by multiple factors. Risk monitoring is crucial for minimizing OTA intake and ensuring food safety.

MOLECULES (2021)

Add to Collection
Article Agriculture, Dairy & Animal Science

Ochratoxin A: its impact on poultry gut health and microbiota, an overview

Shuangshuang Zhai et al.

Summary: OTA is a widespread mycotoxin that is nephrotoxic, hepatotoxic, teratogenic, immunotoxic, and enterotoxic to various animal species. Poultry are more sensitive to OTA with a lower absorption rate, making the gut an important target tissue. OTA can lead to gut dysbiosis, increased gut permeability, immunity, and bacterial translocation, ultimately causing gut and other organ injury.

POULTRY SCIENCE (2021)

Add to Collection
Article Food Science & Technology

Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019-2020

Darina Pickova et al.

Summary: This study evaluated the presence of ochratoxin A (OTA) in 54 types of spices on the Czech market, finding that 31% of samples from 19 spice types were contaminated, with turmeric having the highest level of contamination. Most spices lack regulation, highlighting the need for further monitoring of mycotoxins in different types of spices.

FOODS (2021)

Add to Collection
Review Food Science & Technology

Neurotoxicity mechanism of Ochratoxin A

Fahimeh Nourbakhsh et al.

Summary: Ochratoxins, especially OTA, are common contaminants in human food. OTA has been proven to be teratogenic, genotoxic, carcinogenic, immunotoxic, and a potent neurotoxin, mainly through oxidative damage to DNA, proteins, and lipids, as well as apoptosis. Further research is needed to fully understand the neurotoxic mechanisms of OTA and develop strategies to reduce its harmful effects.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2021)

Add to Collection
Review Agriculture, Dairy & Animal Science

Ochratoxin A: Carryover from animal feed into livestock and the mitigation strategies

Abirami Ramu Ganesan et al.

Summary: This article highlights the effects of ochratoxin A (OTA) in the feed of meat-producing animals, focusing on its accumulation and distribution in feed as well as the harm it poses to animals' vital organs. It also suggests mitigation strategies to prevent the health risks associated with OTA in animal feed.

ANIMAL NUTRITION (2021)

Add to Collection
Article Food Science & Technology

Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

Sana Meftah et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection
Review Immunology

Mycotoxin contamination and control strategy in human, domestic animal and poultry: A review

Atiqul Haque et al.

MICROBIAL PATHOGENESIS (2020)

Add to Collection
Article Immunology

Development of ELISA and Lateral Flow Immunoassays for Ochratoxins (OTA and OTB) Detection Based on Monoclonal Antibody

Mohamed Hassan Fadlalla et al.

FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2020)

Add to Collection
Review Pharmacology & Pharmacy

Mycotoxin toxicity and residue in animal products: Prevalence, consumer exposure and reduction strategies - A review

Moyosore Joseph Adegbeye et al.

TOXICON (2020)

Add to Collection
Review Chemistry, Multidisciplinary

Recent Progress and Development of G-Quadruplex-Based Luminescent Assays for Ochratoxin A Detection

Sang-Cuo Nao et al.

FRONTIERS IN CHEMISTRY (2020)

Add to Collection
Review Pharmacology & Pharmacy

Ochratoxins in food and feed: Occurrence and its impact on human health and management strategies

Pradeep Kumar et al.

TOXICON (2020)

Add to Collection
Review Medicine, General & Internal

MYCOTOXINS IN FRUITS AND VEGETABLES

Rositsa K. Enikova et al.

JOURNAL OF IMAB (2020)

Add to Collection
Article Food Science & Technology

Diffusion of mycotoxins and secondary metabolites in dry-cured meat products

Belen Peromingo et al.

FOOD CONTROL (2019)

Add to Collection
Article Food Science & Technology

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Lourdes Sanchez-Montero et al.

FOOD RESEARCH INTERNATIONAL (2019)

Add to Collection
Article Mycology

Occurrence of ochratoxin A in typical salami produced in different regions of Italy

Alberto Altafini et al.

MYCOTOXIN RESEARCH (2019)

Add to Collection
Article Veterinary Sciences

Protective Effect of Yeast Sludge and Whey Powder against Ochratoxicosis in Broiler Chicks

Huma Mujahid et al.

PAKISTAN VETERINARY JOURNAL (2019)

Add to Collection
Review Food Science & Technology

Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis

Amin Mousavi Khaneghah et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Add to Collection
Article Food Science & Technology

Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models

Belen Peromingo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Add to Collection
Article Biotechnology & Applied Microbiology

Co-occurrence of aflatoxins and ochratoxin A in nuts, dry fruits, and nuty products

Shahzad Zafar Iqbal et al.

JOURNAL OF FOOD SAFETY (2018)

Add to Collection
Review Nutrition & Dietetics

Ochratoxin A: From Safety Aspects to Prevention and Remediation Strategies

Ramona Massoud et al.

CURRENT NUTRITION & FOOD SCIENCE (2018)

Add to Collection
Article Public, Environmental & Occupational Health

Legionella prevalence and risk of legionellosis in Japanese households

T. Kuroki et al.

EPIDEMIOLOGY AND INFECTION (2017)

Add to Collection
Article Food Science & Technology

Ochratoxin A Control in Meat Derivatives: Intraspecific Biocompetition between Penicillium nordicum Strains

Elettra Berni et al.

JOURNAL OF FOOD QUALITY (2017)

Add to Collection
Review Food Science & Technology

Comparative Ochratoxin Toxicity: A Review of the Available Data

Alexandra H. Heussner et al.

TOXINS (2015)

Add to Collection
Review Food Science & Technology

Ochratoxin A and Human Health Risk: A Review of the Evidence

Travis R. Bui-Klimke et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Add to Collection
Article Food Science & Technology

Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs

Nina Persi et al.

MEAT SCIENCE (2014)

Add to Collection
Article Multidisciplinary Sciences

Inhibitory Effect of Essential Oils on Aspergillus ochraceus Growth and Ochratoxin A Production

Huijuan Hua et al.

PLOS ONE (2014)

Add to Collection
Article Public, Environmental & Occupational Health

Metaprop: a Stata command to perform meta-analysis of binomial data

Victoria N. Nyaga et al.

ARCHIVES OF PUBLIC HEALTH (2014)

Add to Collection
Article Chemistry, Applied

Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs

Jelka Pleadin et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2013)

Add to Collection
Article Food Science & Technology

Direct and indirect contamination with ochratoxin A of ripened pork products

Terenzio Bertuzzi et al.

FOOD CONTROL (2013)

Add to Collection
Article Food Science & Technology

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Alicia Rodriguez et al.

MEAT SCIENCE (2012)

Add to Collection
Review Veterinary Sciences

Food safety implications of ochratoxin A in animal-derived food products

Sofia C. Duarte et al.

VETERINARY JOURNAL (2012)

Add to Collection
Review Food Science & Technology

Ochratoxin A in Ruminants-A Review on Its Degradation by Gut Microbes and Effects on Animals

Muhammad Mobashar et al.

TOXINS (2010)

Add to Collection
Review Food Science & Technology

Biodegradation of Ochratoxin A for Food and Feed Decontamination

Luis Abrunhosa et al.

TOXINS (2010)

Add to Collection
Article Medicine, General & Internal

Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement

David Moher et al.

ANNALS OF INTERNAL MEDICINE (2009)

Add to Collection
Review Food Science & Technology

Ochratoxin A decontamination: A review

Susana Amezqueta et al.

FOOD CONTROL (2009)

Add to Collection
Article Public, Environmental & Occupational Health

Sensitivity of between-study heterogeneity in meta-analysis: proposed metrics and empirical evaluation

Nikolaos A. Patsopoulos et al.

INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2008)

Add to Collection
Article Biochemistry & Molecular Biology

Interaction of ochratoxin A with human serum albumin.: Binding sites localized by competitive interactions with the native protein and its recombinant fragments

YV Il'ichev et al.

CHEMICO-BIOLOGICAL INTERACTIONS (2002)

Add to Collection
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.