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ochratoxin a in moroccan foods occurrence and legislation赭曲霉毒素a在摩洛哥食物发生和立法
Toxins 2010, 2, 1121-1133; doi:10.3390/toxins2051121
OPEN ACCESS
toxins
ISSN 2072-6651
/journal/toxins
Review
Ochratoxin A in Moroccan Foods: Occurrence and Legislation
Abdellah Zinedine
Laboratory of Food Toxicology, National Institute of Health (INH), 27 Avenue Ibn Battouta,
P.O. Box 769, Rabat-Agdal, Morocco; E-Mail: zinedineab@yahoo.fr; Tel.: +212537771902;
Fax: +212537772067
Received: 2 April 2010; in revised form: 16 April 2010 / Accepted: 13 May 2010 /
Published: 14 May 2010
Abstract: Ochratoxin A (OTA) is secondary metabolite naturally produced in food and
feed by toxigenic fungi, especially some Aspergillus species and Penicillium verucosum .
OTA is one of the most studied mycotoxins and is of great interest due to its toxic effects
on human and animals. OTA is produced in different food and feed matrices and
contaminates a large range of base foods including cereals and derivatives, spices, dried
fruits, wine and coffee, etc. Morocco, a North African country, has a climate characterized
by high humidity and temperature, which probably favors the growth of molds. This
contribution gives an overview of principal investigations about the presence of OTA in
foods available in Morocco. Due to its toxicity, OTA presence is increasingly regulated
worldwide, especially in countries of the European Union. However, up until now, no
regulation limits were in force in Morocco, probably due to
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