OTA-producing fungi in foodstuffs: A review

Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTA-producing species are Penicillium verrucosum (P. verrucosum), Aspergillus ochraceus (A. ochraceus), Aspergillus niger and Aspergillus carbonarius due to their prevalence in foodstuffs (cereals, grapes, coffee, etc.) and the number of strains able to produce OTA. To target pre- and post-harvest control programs, studies concerning the toxigenic fungi in each foodstuff are essential. This paper summarizes the state-of-the-art and the requirements in OTA control. ► This document reviews the current analytical methods for the evaluation of the OTA-producing ability of different fungi. ► This document describes the conditions under which the toxigenic fungi produce the OTA in different matrices. ► This document summarizes the OTA-producing ability of the different toxigenic fungi in several crops.