Ochratoxin A (OTA), produced by certain Aspergillus and Penicillium species, is one of the most toxic mycotoxins, frequently contaminating foodstuffs such as cereals, dried fruits, and coffee. OTA is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, and carcinogenic, thus being a severe threat for human health and economic stability within the agri-food sector. Despite its recognized toxicity, the presence and effects of modified forms of OTA are not well understood, posing a potential risk to food safety. Such modified forms can emerge during food processing or within biological systems, altering the toxicity and bioavailability of native OTA. Responding to the European Food Safety Authority’s (EFSA) call for more research, this PhD project at BOKU University (Austria) aims to investigate the occurrence, identity, and bioavailability of modified OTA forms. The research will involve screening OTA-producing fungal strains, optimizing OTA production, and employing advanced isotopic labeling techniques to study OTA metabolites in plant systems and animal models. The project’s outcomes will enhance our understanding of OTA’s modified forms and their implications for food safety. This comprehensive approach aims to provide a clearer picture of the modified forms of OTA, it’s occurrence in food products, and their potential health risks, thereby contributing to improved food safety standards and regulatory practices in Europe.
