Ochratoxin A, new EU maximum levels in certain foodstuffs
Ochratoxin A (OTA) is a mycotoxin produced by various fungi of the genus Aspergillus and Penicillium, e.g. A. ochraceus, A. Carbonarius and P. verrucosum. and is found as a contaminant in a wide variety of foods, such as cereals and cereal products, coffee beans, dried fruits, wine and grape juice, spices and liquorice. Ochratoxin A is formed during sun drying and storage of crops. The formation can be prevented by applying good drying and storage practices. OTA is stable to moderate heating but losses ranging up to 90% are observed at temperatures above 180°C.
OTA causes kidney toxicity in different animal species and kidney tumours in rodents. OTA is genotoxic both in vitro and in vivo; however, the mechanisms of genotoxicity are unclear. OTA in food is analysed by LC-MS, LC-MS/MS and HPLC methods.and found as a contaminant in various foods.
In April 2020 The European Food Safety Authority (EFSA) published the outcome of the public consultation on the risk assessment of Ochratoxin A in food to receive input from the interested parties. Maximum levels for ochratoxin A were established at EU level for a wide range of foodstuffs. Further findings of high levels of ochratoxin A were observed in food for which no maximum levels were set at EU level. Therefore, the possible setting of maximum levels for ochratoxin A in these foods was considered. After this public consultation in May 2020, by The European Commision request, the EFSA published a risk assessment to update its 2006 opinion.
EFSA’s 2020 assessment concluded that it was not appropriate to establish a health based guidance value for ochratoxin A and that the Tolerable Weekly Intake of 120 ng/kg body weight (bw) as established by the Authority in 2006 was consequently no longer valid. It further concluded that the calculated margins of exposure for carcinogenic effects of ochratoxin A indicated a possible health concern for certain consumer groups.
On August 8th was published the Commission Regulation (EU) 2022/1370 of 5 th August 2022 amending Regulation (EC) No 1881/2006 as regards maximum levels of ochratoxin A in certain foodstuffs.
The maximum levels for OTA in Regulation (EC) 1881/2006 are therefore revised accordingly:
- setting a maximum level for foods not yet included that contribute to human exposure to OTA: foods such as dried fruit other than dried vine fruit, certain liquorice products, dried herbs, certain ingredients for herbal infusions, certain oilseeds, pistachio nuts and cocoa powder;
- setting a level for non-alcoholic malt beverages and date syrup, pending the determination of a link with the OTA content of malt and dates;
- reducing the levels already set in certain foods, such as bakery products, dried vine fruit, roasted coffee and soluble coffee;
- the existing provisions for ochratoxin A in certain spices has been broadened to all spices.
For cheese and ham, additional monitoring on the presence of ochratoxin A is appropriate before establishing maximum levels.
In section 2 of the Annex to Regulation (EC) No 1881/2006, entry 2.2 is replaced by a new annex.
This Regulation shall enter into force on the 28th of August 2022. It shall apply from 1 January 2023.
Foodstuffs listed in the Annex, lawfully placed on the market before 1 January 2023, may remain on the market until their date of minimum durability or use-by-date.
Mérieux NutriSciences can help you with the quantification of Ochratoxin A
We are accredited ISO17025 for the quantification analysis of Ochratoxin A in food products by HPLC-FLD and LC-MS-MS.
Find out more about our accreditations.
