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Food Testing & Analysis – OCHRATOXIN

Food Testing & Analysis - Ochratoxins
Food Testing & Analysis – Ochratoxins

We have an excellent facility with state-of-the-art instruments to measure various types of mycotoxins in food, including ochratoxins. With over 300 dedicated staff, including a large number of scientists, our labs regularly carry out testing for ochratoxins in food stuffs.

Ochratoxins are a group of mycotoxins produced by fungi such as Aspergillus and Penicillium species. It is mainly produced by A. ochraceus, and to a lesser extent by A. niger. The Penicillium species that commonly produce ochratoxin include P. verrucosum and P. carbonarius. Of the three types of ochratoxin that are available – A, B and C, Ochratoxin A (OTA) is the most prevalent, while the others are of lesser relevance.

OTA has been found in a very wide range of raw and processed food commodities all over the world. It was first reported in cereals, but has since been found in other products, including coffee, dried fruits, red wine, beer, cocoa, bread, rice, nuts, beans and peas. It has also been detected in meat, especially pork and poultry, following transfer from contaminated feed.

OTA is a potent nephrotoxin and causes toxicity to the kidneys of all mammalian species tested. OTA is also genotoxic (damages DNA) and teratogenic (damages the fetus) and is considered a probable carcinogen, causing kidney cancer and other cancers in a number of animal species, although the mechanism for this is uncertain. The evidence for carcinogenicity in humans is not conclusive, but in view of the evidence for other mammalian species, the presence of OTA in food and feed must be considered a potential threat.

OTA levels in different food products vary, but are generally low in properly stored commodities (mean value less than 1 μg/kg for cereals from temperate regions). But the levels can reach dangerously high levels (6,000 μg/kg) under inadequate storage conditions. However the levels of OTA is usually below 50 μg/kg. The Food Safety and Standards Authority of India (FSSAI) recommends that the safe upper limit for OTA in wheat, rye and barley should not be more than 20 μg/kg.

Our state-of-the-art facilities provide fast and accurate screening to detect, identify, and quantify the presence of Ochratoxins in food. Arbro Lab has been identified as one of the top 5 laboratories in India.

Please contact us today using the quick query form on the right or by calling us now on +91-11-45754575 to get your food samples tested for Ochratoxins.

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