Ochratoxin A (OTA) is a type of mycotoxin with carcinogenic activity. Grains such as wheat, barley, corn and oats, as well as coffee, cocoa beans and some spices are highly risky foodstuffs for ochratoxin A. The presence of this compound in raisins and wines in recent years creates an important problem in our country and in all countries that grow grapes. Ochratoxin-producing molds develop rapidly when fruits are infected by pathogenic microorganisms. Mold growth is particularly high during the ripening period of grapes and near harvest. The risk of ochratoxin A increases in wines when molded grapes are used in wine production, or when mold-contaminated materials are used in production, or when good farming techniques are not followed.

In the meantime, residual ochratoxin A is rarely seen in milk and organs from animals fed with feed containing ochratoxin A. Microorganisms found in the rumen of ruminants metabolize ochratoxin A. However, different amounts of ochratoxin A are seen in the organs of poultry.

No harmful effects of ochratoxin A have been found in humans. However, it is thought that a chronic kidney disease, usually seen in the Balkan countries, has something to do with it.

In our country, the upper limits of foodstuffs have not been determined. However, many countries have set OTA limit values ​​for some foodstuffs in this direction.

Different methods are used in Ochratoxin A (OTA) analysis studies. HPLC method is a high performance liquid chromatography method using a special device. This method is used for analytical separation techniques. Another method is LC-MS / MS method liquid chromatography - mass - mass spectrometry method. This method is also a chemical analytical method.

Within the scope of mycotoxin analysis in advanced laboratories, one of these methods is applied and studies are carried out for determination of Ochratoxin A (OTA). During these studies, standards published by domestic and foreign organizations are based.