Control of Ochratoxin A Production in Grapes

PONSONE L.; CHIOTTA M.; PALAZZINI J.; COMBINA M.; CHULZE SN.

Toxins

MDPI AG

Año: 2012 p. 364 - 372

2072-6651

Ochratoxin A (OTA) is a mycotoxin commonly present in cereals, grapes,coffee, spices, and cocoa. Even though the main objective of the food and feed chainprocessors and distributors is to avoid the extended contamination of plant-derived foodsand animal feeds with mycotoxins, until now, complete OTA removal from foods andfeedstuffs is not feasible. Prevention through pre-harvest management is the best methodfor controlling mycotoxin contamination. However, in the case that the contaminationoccurs after this stage, the hazards associated with OTA must be managed throughpost-harvest strategies. Due to the increasing number of fungal strains resistant to chemicalfungicides and the impact of these pesticides on the environment and human health,maximum levels of chemical residues have been regulated in many products. Alternativemethods are necessary to substitute or complement treatments with fungicides to controlfungi under field or storage conditions. Yeasts are considered one of the most potentbiocontrol agents due to their biology and non-toxic properties. Epiphytic yeasts are themajor component of the microbial community on the surface of grape berries and they areevolutionarily adapted to this ecological niche. Nowadays, several yeast species included indifferent genera are considered as potential biocontrol agents to control both, growth ofochratoxigenic Aspergillus species and OTA accumulation.