Innovative Decontamination Strategies for Ochratoxin-A: Addressing Food Toxicity, Occurrence, and Safety Challenges

Ochratoxin A (OTA), a mycotoxin produced by filamentous fungi, is a global food safety due to its nephrotoxic effects, high thermal stability, and persistence in food matrices. Its prolonged lifespan and prevalence in cereals and processed food products under favorable storage conditions increase its potential health risks. The extensive exposure of OTA and environmental factors necessitates the development of effective mitigation strategies to protect public health and food security. This review explores OTA's occurrence, toxicity, and health impacts in food systems, highlighting the limitations of conventional decontamination methods. Moreover, it examines innovative strategies like irradiation, cold plasma (CP), adsorbents, ozone (O3), and bacterial and fungal treatments, emphasizing their potential to reduce OTA contamination effectively. These methods are critically evaluated for their efficacy, impact on food safety, nutritional quality preservation, sensory attributes, and overall consumer acceptance. By integrating insights from recent advancements, the review offers a comprehensive understanding of OTA mitigation, promoting the development of sustainable, scalable, and safe decontamination technologies for improved food safety and public health protection.