Ochratoxin A (OTA) is a mycotoxin of considerable concern for human health and is classified as a possible genotoxic human carcinogen. Cereals normally account for 50-80% of average consumer intake of OTA. 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 project started in February 2000 and will last for 3½ year.

The over-all objective for this project is the protection of the consumer's health by decreasing the amount of OTA in food. The project is aimed at establishing methods to prevent ochratoxin A in cereal products by applying a HACCP approach. The project includes the whole food chain from field to the final processed product. The objectives are divided into 4 different tasks, all important steps in a HACCP managing programme for ochratoxin A in cereals: identification of the critical control points (CCP); establishment of critical limits for the CCP's; developing rapid monitoring methods; and establishment of corrective action in the event of deviation of a critical limit.

The work plan of the project is divided into 4 major tasks of which each corresponds to one of the objectives above. In task 1 the fungi that produce OTA, Penicillium verrucosum and certain Aspergillus species, will be identified in cereal samples from different parts of Europe and characterised in order to identify the contamination sources. Both traditional and molecular methods will be developed for detection and characterisation of the fungi. Mapping of OTA producing fungi and associated species in Europe, including a mapping of major clones of each species, will be done in a biogeographic study. A database on different farming methods used across the Community will be set up and potential critical control points will be assessed. Task 2 will provide new knowledge concerning the microbial ecology of the OTA producing fungi by studying the complex ecological interactions between water availability, temperature and gas composition on the dominance of OTA producers such as P.verrucosum in cereals. In addition, a mathematical model will be developed, for predictive microbiology, which describes the effect of water activity and temperature on the growth of P. verrucosum and OTA formation in cereal grain. New different biocides/or preservatives and natural control measures for inhibition of both fungal growths of toxigenic fungi and OTA production will be tested during different conditions and different steps of cereal processing including malting. Rapid monitoring methods will be developed and validated in task 3: a biosensor assay and ELISA system for OTA in cereals using molecular imprinted polymers, and an ELISA system together with PCR based molecular detection for OTA producing fungi. Both RT-PCR and NASBA based techniques will be developed to monitor OTA biosynthesis in the producing fungus when they are cultured under a variety of different physiological conditions. Finally, in task 4, corrective action during processing of cereals will be established. Although prevention is the best control strategy, ochratoxin A contamination will eventually occur. Therefore corrective actions will be described, which can be used to ensure that contaminated material does not enter the food chain.