Ochratoxin A in food: public health risks assessed

EFSA has published a scientific opinion on public health risks related to the presence of ochratoxin A (OTA) in food – a mycotoxin naturally produced by moulds that can be found in a variety of foodstuffs including cereals, preserved meats, fresh and dried fruit, and cheese.

New data that have become available since the last assessment in 2006 suggest that OTA can be genotoxic by directly damaging the DNA Σύνθετο ελικοειδές μόριο το οποίο μεταφέρει γενετικό υλικό και απαντά στους ζώντες οργανισμούς και σε ορισμένους ιούς. Το DNA (δεσοξυριβοζονουκλεϊνικό οξύ) έχει αυτοαντιγραφική ικανότητα και εκτελεί τις οδηγίες που αφορούν το σύνολο των πρωτεϊνών οι οποίες χρησιμοποιούνται για τη δημιουργία και τη διατήρηση της ζωής. Experts also confirmed that it can be carcinogenic to the kidney. Therefore experts calculated a margin of exposure ( MOE Το περιθώριο έκθεσης (MOE) είναι ένα εργαλείο που χρησιμοποιείται στην εκτίμηση κινδύνων ώστε να διερευνηθούν οι κίνδυνοι που προκύπτουν για την ασφάλεια από την παρουσία μιας δυνητικά τοξικής ουσίας σε τρόφιμα ή ζωοτροφές). This is a tool used by risk assessors to consider possible safety concerns arising from the presence in food and feed of substances which are both genotoxic and carcinogenic.

In its previous opinion, EFSA established a tolerable weekly intake (TWI) based on toxicity and carcinogenicity to the kidney.

Experts have now used a more conservative approach by calculating MOE and concluded that there is a health concern for most consumers groups. EFSA’s scientific advice will inform the European Commission in the ongoing discussion on maximum levels of OTA in foodstuffs.

EFSA consulted stakeholders and different parties on its draft opinion and comments received were considered when finalising it.

• Risk assessment of ochratoxin A in food