A mycotoxin that does not disappear in food even through cooking

In 1965, when researchers were working on the toxic compounds of a type of mold called Aspergillus ochraceous, they discovered the toxin ochratoxin.

This mold was first identified about 145 years ago. It is called ochreous because of its yellow or ochre color.

Ochratoxins are the second most important group of mycotoxins that are produced by molds growing in the field on products such as pistachios, raisins, coffee, rice and wheat or during warehousing of crops, especially if they not been dried properly!

Among ochratoxins, ochratoxin A is the most common in the food industry and unfortunately, it is not destroyed via normal cooking and food processing at 80 to 120 ͦ C temperature range.

After entering the human body, it can remain in the blood for a long time and damage the kidneys, liver, and immune system, or cause birth defects in children and infertility in men!