Mycotoxin, fruit ochratoxin

The mycotoxin ochratoxin A (AAA) (7), which is a possible human carcinogen, continues to receive extensive attention due to its presence in a myriad of foods and beverages (1520, 1521) and its well-established toxicity (teratogenicity, mutagenicity, immunotoxicity, genotoxicity, and carcinogenicity) (1522-1524). Major sources of ochratoxin A are grapes, must, and wine (1525-1533), cereals (1534), beer (1535,1536), dried fruit (1537), roasted coffee (1538), and cocoa products and chocolate (1539). 

Mycotoxin contamination of foods may cause considerable economic losses. On a global perspective, aflatoxins in tree nuts, dry fruits, and spices, Fusarium toxins in cereals (particularly maize, wheat, and barley), and ochratoxin A in cereals and coffee are of major importance (Bhat and Vasanthi, 1999). Regional problems also may arise from mycotoxins in fruits such as patulin in apples, ochratoxin A in grapes and dried vine fruits, or aflatoxins in different dried fruits. 

Certain groups of a population may be at risk for elevated exposure to mycotoxins if certain fruit products significantly contribute or even dominate the daily diet. This has especially been shown for infants and young children for patulin in apple juice and ochratoxin A in dried vine fruits. Furthermore, wine and cider may significantly contribute to ochratoxin A intake of adults. As a consequence, maximum mycotoxin concentrations for certain fruit products have been established in several countries. 

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