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Content archived on 2024-05-23

Prevention of ochratoxin a in cereals


Ochratoxin A (OTA) is a mycotoxin of considerable concern for human health and is classified as a possible human carcinogen. The scientific Committee for Food has concluded that the intake of OTA should be reduced as far as possible, e.g. below 5 ng/kg body weight/day. Cereals normally correspond to 50-80% of average consumer intake. Consequently, prevention of OTA formation by specific moulds in cereals would have a significant impact on levels of human exposure. The aim of this multidisciplinary project is to identify the key elements in an effective HACCP programme for OTA in cereals, and provide tools for preventative and control procedures. The OTA producing fungi will be identified and characterised in order to identify the sources of contamination. New knowledge concerning the microbial ecology of the OTA producing fungi will be provided. Rapid detection methods of OTA (biosensor) and for producing fungi (ELISA and PCR) will be developed.

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Participants (12)