BioSystems

Select a country for a better browsing experience.

Global

Select a language.

BioSystems

About
Solutions
Discover
Contact
Resources

Clinical Analysis

Biochemistry Systems
Autoimmunity Systems
If you are interested in our solutions for Clinical Analysis, you can learn more on our Global website and reach out to us with your needs. Biochemistry Systems
Visit our Global Website

Autoimmunity Systems

Veterinary Analysis

Biochemistry Systems
Vector-borne Diseases Systems
If you are interested in our solutions for Clinical Analysis, you can learn more on our Global website and reach out to us with your needs. Biochemistry Systems
Visit our Global Website

Vector-borne Diseases Systems

Food & Beverage Analysis

Sectors
Products
If you are interested in our solutions for Clinical Analysis, you can learn more on our Global website and reach out to us with your needs. Biochemistry Systems
Visit our Global Website

Want to go back?

Food & Beverage analysis

Ochratoxin A: Food safety and analysis in musts, wines, and derivatives

Ochratoxin A (OTA) is a mycotoxin produced by certain fungi from various genus and species that occur in nature. These fungi can develop their activity in crops such as cereals, coffee, or vineyards under ideal conditions of moisture and temperature.

Ochratoxin a (ota) — natural origin

In products made from grapes (such as wine, concentrated or sulfited musts, or wine-based flavored beverages), the origin of OTA can be traced to fungi, primarily from the genus Aspergillus (A. carbonarius; A. niger), which are present in vineyard soils and the organic matter within them.

During the grape ripening phase, the fungus can settle on the berry skins, where warm or temperate temperatures and high humidity create ideal conditions for its development.

Preventing the presence and proliferation of the fungus on the vines and clusters is crucial for reducing the likelihood that the grapes, which will be harvested later, contain concentrations of this mycotoxin that could render the final product potentially harmful to consumer health.

Therefore, as a preventive measure, it is essential to implement effective pest control to avoid causing wounds on the berries, ensure proper air circulation around the clusters, and conduct thorough monitoring for diseases such as powdery mildew, which can also damage the fruit's skin.

On the other hand, monitoring vineyards after a weather event or in vineyards with excessive moisture during the ripening phase is crucial for identifying clusters with wounds that could serve as entry points for fungi such as Botrytis or Aspergillus.

This substance poses a threat to human health due to its nephrotoxic and hepatocarcinogenic properties, making it necessary to establish maximum limits for foods matrices that may be susceptible to contamination.

Quality and food safety

In addition to the loss of quality in grape-derived products (must, wine, and other uses), this substance poses a threat to human health due to its nephrotoxic and hepatocarcinogenic properties.

As a result, it is necessary to establish legal maximum limits for foods that may be susceptible to be contaminated.

Food safety legislation

The European Union sets legal maximum limits in Regulation (EU) 2023/915 of the Commission, dated April 25, 2023, regarding the maximum levels of certain contaminants in food, and it repeals Regulation (EC) No. 1881/2006.

Section 1.2 of Annex 1 of this regulation establishes a maximum limit of 2.0 µg/kg for all grape-derived products, including wines, musts, flavored wines, and wine-based flavored beverages.

Reference method

The OIV Compendium of International Methods for Wine and Must Analysis describes the analysis using high-performance liquid chromatography (HPLC) with a fluorescence detector (FLD) and a pre-preparation stage through an immunoaffinity column.

This method provides high accuracy, sensitivity, specificity, and selectivity in the quantification of the analyte. However, highly qualified or specialized personnel are required, in addition to the time and laboratory management challenges associated with this methodology. Above all, the main disadvantage is the need for highly qualified personnel to optimize and implement the method.

Authorized alternative method, more efficient and optimized for routine laboratory work

There is a practical, much more accessible, and straightforward alternative based on the ELISA (Enzyme-Linked ImmunoSorbent Assay) technique. The results obtained from ELISA are comparable to those from HPLC-FLD in terms of accuracy and precision. Additionally, it provides detection and quantification limits that are more than sufficient to meet compliance requirements aligned with food safety legislation.

The quantification limit (0.25 µg/kg) more than adequately meets the requirements established by European legislation for considering the product safe for human consumption.

Principle of the method

The analyses carried out by ELISA for the quantification of OTA are competitive enzyme immunoassays. After a liquid-liquid extraction from the must, wine, or derivative sample, the extract is mixed with enzyme-labeled OTA and anti-OTA antibodies. The antigen-antibody complex is captured by the antibody immobilized on the plate.

Subsequently, an enzyme substrate is added, which causes a change in absorbance at 450 nm in the medium. The absorbance data obtained through photometry in the visible range at this wavelength can be interpolated on a calibration curve and will be inversely proportional to the concentration of OTA present in the sample.

It is possible to prepare dozens of reactions simultaneously, and only the steps described in the reagent’s technical data sheet need to be followed meticulously. The personnel performing the assay do not require specific qualifications beyond basic laboratory good practices (hygiene, use of volumetric equipment, use of gravimetric equipment, etc.).

BioSystems has been developing, manufacturing, and marketing analytical tools to ensure human, animal, and food safety for over 40 years. Their portfolio includes an ELISA kit for the quantification of OTA in various matrices, including wines, musts, and derived beverages.

Other alternatives - qualitative analysis for rapid screening during winemaking

Additionally, as a quick screening solution, there are also Rapid Test kits for OTA in wines available for winery and laboratory users who only need to obtain a qualitative result (positive/negative), with a cut-off of 1.0 µg/kg.

This distinguishes BioSystems as a reliable provider for OTA analysis in the winemaking sector, remaining available to professionals who find it necessary.