Ochratoxin A – Draft revision of maximum levels and establishment of maximum levels for other foods

Ochratoxins are mycotoxins produced by various Aspergillus and Penicillium species, including A. ochraceus, A. carbonarius and P. verrucosum, for example. Ochratoxin A (OTA) is the most important ochratoxin in terms of quantity and toxicity. The maximum levels for ochratoxin A laid down in Regulation (EC) 1881/2006 are currently being revised following an updated toxicological assessment conducted by EFSA.

Contact us

Occurrence 

 Ochratoxin A was isolated from corn for the first time in 1969. Today, such spices as paprika, chilli, black pepper, nutmeg, coriander, ginger and curcuma are known to be susceptible to ochratoxin producing fungi in addition to cereals, beer, cocoa and coffee. However, relevant OTA concentrations have also been found in vegetables, fruits, sultanas and liquorice. OTA levels in animal food products may be attributable to contaminated feed. Miscolonisation with Aspergillus or Penicillium species during ripening and storage can lead to OTA contamination in certain types of cheese.

Risk assessment

In July 2020, EFSA published an updated assessment of the risk associated with ochratoxin A (OTA) contamination in food. The results of more recent toxicological studies had been made available to EFSA, along with new findings relating to the occurrence of ochratoxin A derivatives (masked mycotoxins) that are not detected by the established methods of analysis for ochratoxin A. Based on these, EFSA regards ochratoxin A as being more likely to have genotoxic properties and now applies a margin of exposure (MOE) approach in the risk assessment for reasons relating to precautionary consumer protection. Although this safety margin between the toxicological point of departure (POD) and the daily intake level should amount to at least 10,000 for genotoxic compounds, the margin for OTA is considerably smaller for many consumer groups.

Analysis and quality assurance

EFSA's updated safety assessment and the European Commission's proposals document the growing importance of mycotoxins in the testing and evaluation of botanicals, herbal medicinal products, food or feed. PhytoLab has highly sensitive validated and accredited methods at its disposal for the determination of ochratoxin A by means of HPLC fluorescence detection (FLD) and LC-MS/MS in the most diverse plant matrices. In this context, the services offered by PhytoLab also include the performance and legally compliant documentation of the matrix-specific verification procedures being required to an increasing extent for the marketing authorisation / registration of herbal medicinal products and homeopathic products, as well as novel food procedures. Our experienced specialists would be happy to advise you.

References

Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs

EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain): Scientific Opinion on the risk assessment of ochratoxin A in food. EFSA Journal 18(5):6113, 150 (2020), https://doi.org/10.2903/ j.efsa.2020.6113

European Commission: Draft SUGGESTED POSSIBLE NEW AND REVISED MAXIMUM LEVELS FOR OCHRATOXIN A (OTA) AS DISCUSSED IN THE WORKING GROUP "AGRICULTURAL CONTAMINANTS" IN VIEW OF THIS TARGETED STAKEHOLDER CONSULTATION (October 2020) (2020).

Sievers H: Toxische Wirkungen und Kontaminanten wichtiger Gewürze [Toxic effects and contaminants of important spices]. Pharmakon 9. Jg, 4/2021, 313-320 DOI:10.1691/pn.20210034

van den Brand, A.D., Bulder, A.S: An overview of mycotoxins relevant for the food and feed supply chain: using a novel literature screening method. National Institute for Public Health and the Environment, RIVM letter report 2019–0223 (2019), DOI 10.21945/RIVM-2019–0223.