Presence of ochratoxin A (OTA) mycotoxin in alcoholic drinks from southern European countries: wine and beer.

@article{Soto2014PresenceOO,
  title={Presence of ochratoxin A (OTA) mycotoxin in alcoholic drinks from southern European countries: wine and beer.},
  author={Julia Bellver Soto and M{\'o}nica Fern{\'a}ndez-Franz{\'o}n and Mar{\'i}a-Jos{\'e} Ruiz and Ana Juan-Garc{\'i}a},
  journal={Journal of agricultural and food chemistry},
  year={2014},
  volume={62 31},
  pages={
          7643-51
        }
}
The main filamentous fungi producers of mycotoxins are Aspergillus spp., Penicillium spp., and Fusarium spp. Their effect can provoke a broad range of toxic properties including carcinogenicity and neurotoxicity, as well as reproductive and developmental toxicities. Ochratoxin A (OTA) is produced by Aspergillus and Penicillium spp. The purpose of this review was to evaluate the risk assessment of OTA in alcoholic drinks (beer and wine) by compiling the results obtained from studies and reviews… CONTINUE READING
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