Decontamination of Ochratoxin A in Food: Emerging Strategies and Safety Perspectives

Abstract Ochratoxin A (OTA), a mycotoxin primarily produced by Aspergillus and Penicillium species, poses significant risks to food safety due to its nephrotoxic, immunosuppressive, and carcinogenic effects. This review presents an in-depth analysis of OTA’s presence in food commodities, toxicity, regulatory standards, and current decontamination strategies. Physical methods, including heat treatment and adsorption using activated carbon or bentonite, offer mitigation avenues but often face challenges in food quality preservation. Chemical methods like ozone (O3) treatment and alkaline hydrolysis show promise in reducing OTA levels in cereals and coffee, while biological approaches involving Trichoderma, Bacillus, and Aspergillus strains demonstrate effective biodegradation in vitro. Enzymatic detoxification and microbial biotransformation are particularly promising, but more application-specific studies and regulatory approvals are needed. Future focus should be on integrating these technologies with food processing systems and establishing standardized efficacy assessments. The review highlights the need for practical, scalable, and safe OTA detoxification methods to protect public health and ensure global food security.