International Archives of Health Sciences

ORIGINAL ARTICLE
Year
: 2018  |  Volume : 5  |  Issue : 2  |  Page : 25--32

Ochratoxin a in food products in Iran: A systematic review of the evidence


Reza Sharafati Chaleshtori, Elham Salehi 
 Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran

Correspondence Address:
Dr. Reza Sharafati Chaleshtori
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan
Iran

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.


How to cite this article:
Chaleshtori RS, Salehi E. Ochratoxin a in food products in Iran: A systematic review of the evidence.Int Arch Health Sci 2018;5:25-32


How to cite this URL:
Chaleshtori RS, Salehi E. Ochratoxin a in food products in Iran: A systematic review of the evidence. Int Arch Health Sci [serial online] 2018 [cited 2018 Aug 14 ];5:25-32
Available from: http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2018;volume=5;issue=2;spage=25;epage=32;aulast=Chaleshtori;type=0