Description
The fungi that produce ochratoxin A (OTA) in nature are mainly Aspergillus ochraceus, Penicillium verrucosum and Aspergillus carbonarius. OTA often contaminates various crops and foods, including grains, beans and soy products, spices, tea and animal feed. Pigs and dogs are particularly sensitive to OTA, and acute poisoning is manifested by symptoms such as weight loss, vomiting, and death. The Codex Alimentarius Commission (CAC), European Union (EU) and China set the maximum residue limit (MRL) in unprocessed grains to 3ppb