OCHRATOXIN IN FOOD SAFETY

OCHRATOXIN A AND KIDNEY CANCER IN LIVESTOCK !!!!!!

Ochratoxin A is present in wheat, barley and oats when in store . It is a dietary mycotoxin derived from the products of these cereals. Management of grain temperature and moisture can reduce POTA production.. Good Storage Practice is the effective intervention. GSP, according to Food Standards Agency FSA of the UK, include good store hygiene and maintenance. Rapid drying of grain to below 15 %, rapid cooling of grain, maintaining grain at low moisture content and continued monitoring of grains .Generally, the mycotoxin of concern in UK cereal are the Fusarium mycotoxins and Ochratoxin A

The European Food Safety Authority EFSA, has set a Tolerable Weekly Intake TWI, of 120ng/kg bodyweight. Aspergillus species and Penicillium verrucosum have been identified for the production of this toxin, which can cause cancer of the kidney in laboratory animals.

At temperatures between 26 and 200C and moisture content of between 12 and 14 %, grains can

achieve a safe storage period of up to 30 months

Interventions that can achieve a lengthy storage time and reliable keeping quality are=good store design, good harvest and store hygiene, Timely harvest , rapidly dried grain, adequate drying capacity, rapidly cool grain, continued drying, monitoring temperature and moisture content monitoring insect and mite activity

For more information please contact FSA website or by email matthew.barber@foodsatandards.qsi.gov.uk