Ochratoxin a in food products in Iran: A systematic review of the evidence
Aims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins. The aim of this study was the evaluation of OTA in various foods with reviews...
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| Format: | Article |
| Language: | English |
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Kashan University of Medical Sciences
2018-01-01
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| Series: | International Archives of Health Sciences |
| Subjects: | |
| Online Access: | http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2018;volume=5;issue=2;spage=25;epage=32;aulast=Chaleshtori |
| _version_ | 1797669269585002496 |
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| author | Reza Sharafati Chaleshtori Elham Salehi |
| author_facet | Reza Sharafati Chaleshtori Elham Salehi |
| author_sort | Reza Sharafati Chaleshtori |
| collection | DOAJ |
| description | Aims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins. The aim of this study was the evaluation of OTA in various foods with reviews of other studies in Iran from 2000 to 2016. Instrument and Methods: The literature was evaluated by searching the electronic databases of the Cochrane Database of Systematic Reviews, PubMed, SID, Science Direct, Iran Medex, Magiran, and Google scholar. Results: Based on obtained results, the breakfast cereal, hazelnut, pistachio, walnut, almond, white grape juice, white pepper, dried sour cherry, dried peach, and dried pineapple samples were not contaminated with OTA. In the conducted studies, the highest rate of the contamination with OTA was in grape juice, raisin, black and red pepper, fig, dried quince, and coconut samples. Conclusion: The results showed that the most contaminated samples had OTA levels lower than the Iranian national standards and European Union regulations. Nevertheless, it seems necessary to focus on the reduction of mold contamination and OTA in various foods in Iran. |
| first_indexed | 2024-03-11T20:41:46Z |
| format | Article |
| id | doaj.art-cca66cb8677d49c9a71296f36b19169c |
| institution | Directory Open Access Journal |
| issn | 2383-2568 |
| language | English |
| last_indexed | 2024-03-11T20:41:46Z |
| publishDate | 2018-01-01 |
| publisher | Kashan University of Medical Sciences |
| record_format | Article |
| series | International Archives of Health Sciences |
| spelling | doaj.art-cca66cb8677d49c9a71296f36b19169c2023-10-02T02:26:50ZengKashan University of Medical SciencesInternational Archives of Health Sciences2383-25682018-01-0152253210.4103/iahs.iahs_4_18Ochratoxin a in food products in Iran: A systematic review of the evidenceReza Sharafati ChaleshtoriElham SalehiAims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins. The aim of this study was the evaluation of OTA in various foods with reviews of other studies in Iran from 2000 to 2016. Instrument and Methods: The literature was evaluated by searching the electronic databases of the Cochrane Database of Systematic Reviews, PubMed, SID, Science Direct, Iran Medex, Magiran, and Google scholar. Results: Based on obtained results, the breakfast cereal, hazelnut, pistachio, walnut, almond, white grape juice, white pepper, dried sour cherry, dried peach, and dried pineapple samples were not contaminated with OTA. In the conducted studies, the highest rate of the contamination with OTA was in grape juice, raisin, black and red pepper, fig, dried quince, and coconut samples. Conclusion: The results showed that the most contaminated samples had OTA levels lower than the Iranian national standards and European Union regulations. Nevertheless, it seems necessary to focus on the reduction of mold contamination and OTA in various foods in Iran.http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2018;volume=5;issue=2;spage=25;epage=32;aulast=ChaleshtoriEdible graingrapeIranmilkochratoxin Araisin |
| spellingShingle | Reza Sharafati Chaleshtori Elham Salehi Ochratoxin a in food products in Iran: A systematic review of the evidence International Archives of Health Sciences Edible grain grape Iran milk ochratoxin A raisin |
| title | Ochratoxin a in food products in Iran: A systematic review of the evidence |
| title_full | Ochratoxin a in food products in Iran: A systematic review of the evidence |
| title_fullStr | Ochratoxin a in food products in Iran: A systematic review of the evidence |
| title_full_unstemmed | Ochratoxin a in food products in Iran: A systematic review of the evidence |
| title_short | Ochratoxin a in food products in Iran: A systematic review of the evidence |
| title_sort | ochratoxin a in food products in iran a systematic review of the evidence |
| topic | Edible grain grape Iran milk ochratoxin A raisin |
| url | http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2018;volume=5;issue=2;spage=25;epage=32;aulast=Chaleshtori |
| work_keys_str_mv | AT rezasharafatichaleshtori ochratoxinainfoodproductsiniranasystematicreviewoftheevidence AT elhamsalehi ochratoxinainfoodproductsiniranasystematicreviewoftheevidence |