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Q. When Ochratoxin molds can occur?
Ochratoxin A is a phenylalanyl derivative of a substituted isocoumarin produced by Penicillium verrucosum in temperate climate and by several species of Aspergillus in warmer and tropical parts of the world. Penicillium verrucosum is especially associated with stored cereals although it has also been isolated from meat and fish. The occurrence of ochratoxin A in meat products is usually due to transmission into muscle, kidney and blood in animal fed on contaminated animal feed such as barley. Ochratoxin may also be transferred from dietary intake into milk. Aspergillus ochraceus is common on coffee beans, spices, soybeans, groundnut, rice and corn. Ochratoxin is heat resistant and is not destroyed by roasting or autoclaving. The ochratoxin producing fungi are capable of growth and mycotoxin production at temperature below 10ºC.
Effects of consumption function.
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