Üzüm ve şarapta olası bir tehlike: Okratoksin A

Mikotoksin olan okratoksin A etkili bir nefrotoksin ve olası bir insan karsinojenidir. Çeşitli bitkisel ürünlerde görülür. Bu ürünler içersinde şarap, şıra ve kuru üzüm de yer alır. Çeşitli surveyler Avrupa’da üretilen şaraplarda belirlenen okratoksin A sınırlarının 0.01 ile 3.4 µgl-1 arasında değiştiğini göstermektedir. Toksinin konsantrasyonu şaraplarda beyaz

Anahtar Kelimeler:

gıda mikrobiyolojisi, mikotoksinler, gıda bulaşıklılığı, mantar, okratoksin, şaraplar

Probably risk in grape and wine. Ochratoxin A

The mycotoxin ochratoxin A is potent nephrotoxin and a possible human carcinogen. It was occured in a variety of plant products, including wine, grape juice and raisin. Several surveys shown that the range of ochratoxin A contents detected in wine produced in Europe varied between 0.01 and 3.4 µgl-1. Concentration of the toxin increased in the order white<rose< red. Fungi responsible for ochratoxin A production have been studied especially on cereals, where Penicillium verrucosum and Aspergillus ochraceus are to be considered the main producers. Until 1998, these fungi were also believed to be respon- sible for the production of the toxin in grape, but ochratoxin A producing A. carbonarius and A. niger were identified in raisin in 1999. Further studies pointed out that mycoflora potentially responsible for the presence of ochratoxin A in grapes are present in the field. Aspergilli are dominant to Penicillia. A. carbonarius probably plays an important role because of the high percentage of positive strains and the amount of ochratoxin A produced. Aspergilli section Nigri are present on grape clusters early in the season and their frequency in creases during later growth stages.

Keywords:

food microbiology, mycotoxins, food contamination, fungi, ochratoxins, wines,

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