Advancements in Ochratoxin-A Mitigation: Occurrence, Toxicity, and Innovative Decontamination Strategies for Food Safety

Abstract

Ochratoxin A (OTA), a mycotoxin produced by filamentous fungi, poses signifi-cant risks to global food safety due to its nephrotoxic effects, and thermal stabil-ity. Its persistence, with a 35-day lifespan, exacerbates these risks, particularly in cereals and processed products stored under favorable conditions. Environmental factors and widespread exposure underscore the need for effective mitigation strategies. This review explores various methods to reduce OTA contamination, including physical, chemical, and biological decontamination methods like irra-diation, cold plasma (CP), adsorbents, ozone (O3), and microorganisms. These methods are thoroughly evaluated for their effectiveness, safety, nutritional val-ue, and sensory attributes, with biological methods being the most promising. M