Ochratoxin A, B and citrinin contamination in foods and producing fungi

• TABATA Setsuko

  Department of Food Safety, Tokyo metropolitan Institute of Public Health

• NAKAZATO Mitsuo

  Department of Food Safety, Tokyo metropolitan Institute of Public Health

Bibliographic Information

Other Title

• 食品のオクラトキシンＡ・Ｂ及びシトリニンの汚染実態と汚染に関わる菌

Abstract

Ochratoxin A, B and citrinin were simultaneously determined in foods and food stuffs for over 20 years. Ochratoxin A was found in cereals such as wheat, barley, rye, coix seed, buckwheat and corn, and coffee bean, cacao, bean for bean-paste. Ochratoxin B was found in samples containing high level of ochratoxin A at the level of 1/3 to 1/10 of ochratoxin A. Co-occurrence of ochratoxin A and citrinin was frequently found in buckwheat and coix seed. It was not possible to confirm these toxins less than 1 μg/kg in samples because of the low sensitivity of the TLC method or HPLC analysis of ochratoxin esters until a few years ago. But now, it is possible to confirm these toxins less than 1 μg/kg with LC/MS/MS analysis. This revealed the contamination of these toxins at low level in food in Japan. Recently, Aspergillus carbonarius come to the fore as ochratoxin A-producing fungi, causing natural occurrence of ochratoxins in grapes in European counties. Four strains out of 6 strains examined produced ochratoxin A.

Journal

• JSM Mycotoxins

  JSM Mycotoxins 57 (1), 37-46, 2007

  Japanese Society of Mycotoxicology

Keywords

• ochratoxin A
• ochratoxin B
• citrinin
• contamination
• fungi
• <i>Aspergillus carbonarius</i>

Details

• CRID: 1390001204786221056
• NII Article ID: 10021920108
• NII Book ID: AN00334513
• DOI: 10.2520/myco.57.37
• ISSN: 18810128
• ISSN: 02851466
• Web Site: https://search.jamas.or.jp/link/ui/2007257697
• Text Lang: ja
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed