Control of ochratoxin A in dried fruit

Sa？etak Ochratoxins are a subgroup of mycotoxins produced by molds of the genera Aspergillus ochraceus and Penicillium viridicatum. The most examined and most toxic is ochratoxin A (OTA), while less toxic are ochratoxin B and ochratoxin C, obtained only in laboratory. Experimental tests on animals have proven nephrotoxic, carcinogenic, teratogenic and immunosuppressive effects of ochratoxin A, and recent studies have shown that it causes adverse effects on reproductive health of humans. OTA is most commonly produced on crops after harvest of cereals, but it also represents a significant health problem and economic loss in production, processing, storage and distribution of other crops such as spices, coffee, legumes, nuts, wine, beer, dried fruit, etc. Because of a lot of important nutrients (polyphenols, fibers, vitamins, minerals, etc.), dried fruit is produced around the world, so in many countries it makes a significant share in the agricultural production and in the economy. The appearance of mold, and consequently ochratoxin A, is the biggest problem in the cultivation, production and distribution of this type of food. The protection of the product from the appearance of mold and mycotoxins begins on the plantation itself, and it is necessary to carry it continuously through various production and manipulative phases (harvesting, drying, transporting, storage etc.). For determination of mycotoxins in dried fruit and prevention of any potential safety threats in food being placed on the market, sensitive analytical methods for their detection and quantification, preferably the ELISA test as a screening method or HPLC as a confirmatory method are used. For most accurate data obtained in laboratory analyses, it is necessary to take the sample properly, and perform the analysis from well homogenized laboratory sample