Ochratoxin A: potential hazard and acceptable levels in food and feed

Domestic and foreign studies confirm the widespread use of mycotoxins in plant products, in many cases, the maximum permissible levels are exceeded. One of the regulated mycotoxins is ochratoxin A, which has pronounced toxic properties. In this regard, the article discusses the targets and mechanism of action of ochratoxin A and its potential hazard when accumulated in feed and food products. The action of ochratoxin A is realized due to hyperproduction of ROS and peroxidation of proteins and lipids with the development of mitochondrial dysfunction, disruption of protein synthesis and DNA damage, which can lead to the induction of apoptosis and necrosis. With ochratoxicosis, the function of renal epithelial cells is impaired, which causes the development of renal dysfunction (up to the development of renal failure). At the same time, the liver, cardiovascular and reproductive systems, respiratory organs, immune and central nervous systems are affected by the action of ochratoxin A. Given the toxicity of ochratoxin A, its content is standardized in animal feed, as well as in raw materials of plant origin and products made from it. Standardization of ochratoxin A is carried out in Russia (including within the Customs Union), countries of Europe and North America, as well as in most other countries of the world. Reducing the damage from ochratoxin A requires compliance with regulations on drying and storing grain. There are technologies that can reduce the amount of mycotoxins in feed ingredients and finished feed. The development of effective methods for detoxification and prevention of poisoning is of fundamental importance for maintaining health and ensuring the safety of all links in the food chain.