Ekmek ve Bazı Tahıl Ürünlerinde Okratoksin A Bulunurluğu ve Toksik Etkileri.

Ochratoxin A (OTA) is produced by Aspergillus and Penicillium species of fungi, and it is found in various types of grain. The relationship between the consumption of cereal products and OTA toxicity has revealed the appearance of a disease called Balkan Endemic Nephropathy. Studies on experimental animals revealed that OTA has an accelerating effect on nephrotoxic, teratogenic, immunosuppressive, hepatotoxic, genotoxic, cell death and lipid peroxidation. For this reason, the OTA content of bread products, the major component of our nutrition, is important in terms of public health. Bread is consumed all over the world as a source of carbohydrates and proteins. In this study, studies on OTA presence in bread products were screened and compared. According to the Commission of the European Union, the maximum amount of OTA allowed in cereal products is 3ng/g. Studies on OTA in foods showed in Morocco, the value of OTA in 26 of 100 samples was above the limit value of 13.0±1.5 ng/g. In a study in Adana, Turkey, 136 bread samples were studied and 70% of them had the OTA content above the limit value. In other studies, it was stated that the availability of OTA is below the limit values, but the availability of OTA in maize bread is higher than other types of bread. Results of various studies indicated that the presence of OTA in bread products could cause health problems, given that the total OTA amount taken with bread and other foods could exceed the limit values. [ABSTRACT FROM AUTHOR]