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Hazelnut represents a significant agricultural plant cultivated in numerous countries worldwide. Hazelnuts are quite rich in macro- and micro-components. They are highly susceptible to growth of fungi with development of mycotoxins. Among the mycotoxins, ochratoxin A (OTA) is one of the most prevalent contaminants found in a variety of food products. OTA is produced by various fungi including those from genera Aspergillus and Penicillium. Awareness is created regarding hazelnuts and OTA through a comprehensive analysis of the existing literature obtained from the Web of Science (Clarivate, Philadelphia, Pennsylvania, USA). This review provides a comprehensive summary of the chemical structure of OTA, its effects on health, applied detoxification methods and analytical methods. While the current research advances our understanding of hazelnuts and OTA, the feasibility of appropriate analysis methods underscores the need for further research and OTA studies in hazelnuts to confirm findings as well as to establish safe and effective practices. [ABSTRACT FROM AUTHOR]

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