Ochratoxin A in Slaughtered Pigs and Pork Products

Abstract

Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and humans. OTA has been classified as possibly carcinogenic to humans (Group 2B) by the IARC in 2016. OTA can be mainly found in animals as a result of indirect transmission from naturally contaminated feed. OTA found in feed can also contaminate pigs and produced pork products. Additionally, the presence of OTA in pork meat products could be derived from the direct growth of OTA-producing fungi or the addition of contaminated materials such as contaminated spices. Studies accomplished in various countries have revealed that pork meat and pork meat products are important sources of chronic dietary exposure to OTA in humans. Various levels of OTA have been found in pork meat from slaughtered pigs in many countries, while OTA levels were particularly high in the blood serum and kidneys of pigs. Pork products made from pig blood or organs such as the kidney or liver have been often found to becontaminated with OTA. The European Union (EU) has established maximum levels (ML) for OTA in a variety of foods since 2006, but not for meat or pork products. However, the establishement of an ML for OTA in pork meat and meat by-products is necessary to protect human health.

Taurine alleviates ochratoxin A‐induced pyroptosis in PK‐15 cells by inhibiting oxidative stress

“…Pigs are one of the most sensitive animals, OTA is frequently detected in various pork products made from pig organs such as the kidneys and livers. [ 5 ] How to prevent pigs from being violated by OTA exposure has become a common issue faced by farmers all over the world. Thus, we choose the porcine kidney 15 (PK‐15) cells as the cell model for this experiment.…”

“…Likewise, OTA is commonly detected in pork products, especially in the kidney and liver. [ 5–7 ] Hence, keeping pigs safe from OTA exposure is currently a pressing question for humans to resolve.…”

Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications

“…OTA production in grapes and grape-derived products is a severe problem in the wine production field, especially in European countries where the climate conditions favor the growth of ochratoxigenic Aspergillus species. Thus, since March 2002, maximum OTA levels in cereals and dried vine fruits are regulated by the EU [55,56].…”

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review

“…Subsequently, Frisvad et al [ 23 ] reported that other species can produce OTA: A. westerdijkiae , A. cretensis , A. flocculosus , A. roseoglobulosus , A. pseudoelegans , and A. sulphurous . Among OTA-producing Penicillium spp., P. verrucosum and P. nordicum colonize the surface of dry-cured hams during the ripening stage, and were the first OTA-producing fungal species to be identified [ 24 , 25 ]. Then, P. commune and P. chrysogenum were determined to be OTA producers [ 26 , 27 ].…”