Advances in Food Mycology

OCHRATOXIN A PRODUCING FUNGI FROM
SPANISH VINEYARDS
Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca,
Santiago Minguez and F. Javier Cabañes *
1. INTRODUCTION
Ochratoxin A (OA) is a nephrotoxic mycotoxin naturally occurring
in a wide range of food commodities. It has been classified by IARC
as a possible human renal carcinogen (group 2B) (Castegnaro and
Wild, 1995) and among other toxic effects, is teratogenic, immunotoxic,
genotoxic, mutagenic and carcinogenic (Creppy, 1999). Wine is
considered the second major source of OA in Europe, with cereals
being the primary source. Since the first report on the occurrence of
OA in wine (Zimmerli and Dick, 1996) its presence in wine and grape
juice have been reported in a broad variety of wines from different
origins. Maximum OA levels have been established for cereals and
dried vine fruits in the European Union, and it is possible that other
commodities such as wine and grape juices will be regulated before the
end of 2003 (Anonymous, 2002).
Until recently, Aspergillus ochraceus and Penicillium verrucosum
were considered the main OA-producing species. P. verrucosum is usually
found in cool temperate regions and has been reported almost
exclusively in cereal and cereal products while A. ochraceus is found
*Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca and F. Javier Cabañes:
Departament de Sanitat i d’Anatomia Animals, Universitat Autònoma de Barcelona,
08193 Bellaterra, Barcelona, Spain. Santiago Minguez: Institut Català de la Vinya i el
Vi (INCAVI), Generalitat de Catalunya, Vilafranca del Penedés, Barcelona, Spain.
Correspondence to: Javier.Cabanes@uab.es
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