Ochratoxin is a naturally occurring food-borne mycotoxin found in a wide variety of agricultural products, from grains to dried fruits, wine and coffee. It is produced by several different fungi. These fungi differ in optimal growth temperatures and water activities and contaminate a variety of crops. Contamination often occurs as a result of inadequate agricultural practices during the inadequate storage of crops and drying of food. Consumption of the following products is the main source of exposure to ochratoxin: smoked and salted dried fish, dried beans, soybeans, chickpeas, rapeseed, peppers, dried fruit, sesame, nuts, rice, barley, maize, wheat, flour and bran, coffee beans , nuts, apples, pears, peaches, citrus, grapes, figs, strawberries, mangoes, tomatoes, melons, onions, garlic and french fries.
Ochratoxin is a chemically stable compound. This is why ordinary food processing measures fail to reduce its presence in food and drink. The kidney is the main target organ. It is a potent kidney carcinogen in many animal species.
Limits for tolerable human ochratoxin intakes have been set by various international organizations.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also ochratoxin determination services in foods.
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