Identifier: TFG:889
Authors: Sotoca Fuguet, Natàlia
Abstract:
Mycotoxins are secondary metabolites of fungi that cause toxic and carcinogenic effects in humans and animals exposed. Ochratoxin-A (OTA) is produced as a secondary metabolite by species of the genera Aspergillus and Penicillium. It can contaminate a wide variety of foods and beverages and also can bioaccumulate in the blood and milk of animals exposed. The raw materials affected include: cereal grains and their products, nuts, spices, meat, milk, wine, beer, infant formula, baby food, vegetables, coffee, grape juice, raisins and cocoa. Although there is not enough evidence in human studies because the evidence tested in animal studies, the OTA has been classified as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer. The presence of OTA in wine is related to the growth of fungi in grapes. Red and sweet wines in general have higher levels than white wines. The European Commission (EC) has set a maximum limit of 2 ng / ml of OTA in wines. OTA levels in wine depend on different factors: the location of the vineyard, weather, water activity, the period of harvest and winemaking technique. In southern Europe there are more contaminated wines, this fact is because the OTA producing fungi act favorably in hot and humid climates. There are several techniques to prevent or eliminate contamination of OTA: prevention strategies, physical decontamination, use of inorganic absorbents, bioremediation, etc. This review wants to update knowledge about the presence of OTA in wine, since it is a common drink in the Mediterranean diet, and today its contamination with OTA could be considered a danger to human health.
Repositori URV