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Ochratoxin A (OTA), a type of mycotoxin with nephrotoxic effects, presents a considerable risk to global food safety, particularly affecting crops and their various processed food products. The persistence of OTA, evidenced by its extended lifespan of around 35 days, amplifies the potential risk, emphasizing the need for effective management strategies within the food sector to mitigate the risk of contamination. This urgency is further increased by the challenges posed by environmental factors that influence OTA production, its renal toxicity, and the risk associated with widespread exposure. This review provides a comprehensive analysis of how different food processing techniques (thermal and nonthermal methods) affect the reduction of OTA. Additionally, it explores the potential health effects of residual OTA and its derivatives, highlighting both known and emerging breakdown products. Due to the difficulty in eliminating OTA, this review explores innovative methods to lower OTA levels in food, including bak-ing soda and sugar. Through an in-depth analysis, this review aims to equip the food industry with practical strategies to protect consumer health by reducing food OTA levels and improving food safety and quality.
OTA; Health implications; Mitigation; Innovative strategies; Food processing; Food additives
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Revolutionizing Food Safety: Innovative Strategies for Mitigating Ochratoxin A in Food
How to cite this paper: Rahim Khan, Farinazleen Mohamad Ghazali, Nor Ainy Mahyudin. (2025) Revolutionizing Food Safety: Innovative Strategies for Mitigating Ochratoxin A in Food. International Journal of Food Science and Agriculture, 9(2), 91-111.
DOI: http://dx.doi.org/10.26855/ijfsa.2025.06.009