Ochratoxin A in Moroccan Foods: Occurrence and Legislation

Abstract

Ochratoxin A (OTA) is secondary metabolite naturally produced in food and feed by toxigenic fungi, especially some Aspergillus species and Penicillium verucosum. OTA is one of the most studied mycotoxins and is of great interest due to its toxic effects on human and animals. OTA is produced in different food and feed matrices and contaminates a large range of base foods including cereals and derivatives, spices, dried fruits, wine and coffee, etc. Morocco, a North African country, has a climate characterized by high humidity and temperature, which probably favors the growth of molds. This contribution gives an overview of principal investigations about the presence of OTA in foods available in Morocco. Due to its toxicity, OTA presence is increasingly regulated worldwide, especially in countries of the European Union. However, up until now, no regulation limits were in force in Morocco, probably due to the ignorance of the health and economic problems resulting from OTA contamination. Finally, recommendations and future research directions are given required to assess the situation completely.

Full text

Toxins 2010, 2, 1121-1133; doi:10.3390/toxins2051121
toxins
ISSN 2072-6651
www.mdpi.com/journal/toxins
Review
Ochratoxin A in Moroccan Foods: Occurrence and Legislation
Abdellah Zinedine
Laboratory of Food Toxicology, National Institute of Health (INH), 27 Avenue Ibn Battouta,
P.O. Box 769, Rabat-Agdal, Morocco; E-Mail: zinedineab@yahoo.fr; Tel.: +212537771902;
Fax: +212537772067
Received: 2 April 2010; in revised form: 16 April 2010 / Accepted: 13 May 2010 /
Published: 14 May 2010
Abstract: Ochratoxin A (OTA) is secondary metabolite naturally produced in food and
feed by toxigenic fungi, especially some Aspergillus species and Penicillium verucosum.
OTA is one of the most studied mycotoxins and is of great interest due to its toxic effects
on human and animals. OTA is produced in different food and feed matrices and
contaminates a large range of base foods including cereals and derivatives, spices, dried
fruits, wine and coffee, etc. Morocco, a North African country, has a climate characterized
by high humidity and temperature, which probably favors the growth of molds. This
contribution gives an overview of principal investigations about the presence of OTA in
foods available in Morocco. Due to its toxicity, OTA presence is increasingly regulated
worldwide, especially in countries of the European Union. However, up until now, no
regulation limits were in force in Morocco, probably due to the ignorance of the health and
economic problems resulting from OTA contamination. Finally, recommendations and
future research directions are given required to assess the situation completely.
Keywords: ochratoxin A; occurrence; legislation; food; Morocco
1. Introduction
Mycotoxins are secondary metabolites principally produced by molds of genera Aspergillus,
Penicillium and Fusarium. Nowadays, more than 300 mycotoxins are known and their number is
constantly increasing, as well as the legislative provisions taken to control their presence in food and
feed [1,2]. The most known and studied mycotoxins are aflatoxins (AF), ochratoxin A and
Fusarium toxins.
OPEN ACCESS

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Ochratoxin A (OTA) is one the most studied mycotoxins because of the wide range of foodstuffs it
contaminates, and also because its occurrence has been reported in foodstuffs all around the world. In
North African countries, the foods most suspected to be susceptible to OTA contamination are
domestic and imported cereals such as wheat and sorghum, olives, poultry products, and spices [3].
Published data suggest an association between elevated exposure to OTA and cases of human
nephropathies in Tunisia and Egypt [4–6].
Morocco, a North African country, surrounded by the Mediterranean Sea and Atlantic Ocean, is
characterized by a hot and humid climate, which probably favors growth of molds. OTA, a
nephrotoxic mycotoxin, usually enters the body via ingestion of contaminated foods. Considering its
chemical stability, OTA is of a potential risk for human health. The presence of OTA in foodstuffs
results in deterioration of the marketable quality and is responsible for economic losses. Little
investigations are available in Morocco on the contamination of foodstuffs by toxigenic fungi;
however, the presence of OTA in commercialized foodstuffs was reported [7]. The majority of the
total Moroccan population lives on the coasts that are about 4,500 km, and about two million people
suffer from chronic diseases of the kidney including chronic renal insufficiency and chronic interstitial
nephropathy, especially young people of both sexes. However, the etiology of the diseases is not well
established. The prevalence of these diseases is constantly increasing, but the implication of OTA is
not yet demonstrated. A preliminary survey reported that the Moroccan population is exposed to
OTA [8]. Indeed, 60% of the Moroccan human plasma sampled was positive for OTA (61.5% in the
male and 56% in the female population) with an average concentration of 0.29 ng/mL (0.31 ng/mL in
males and 0.26 ng/mL in females).
The aim of this contribution is to give a general review of the principal researches carried out on the
occurrence of OTA in food available in Morocco. The regulation of OTA in foods by the Moroccan
authorities is also discussed. Finally, research on OTA in Morocco should focus on devising a national
program on OTA surveillance and its prevalence in biological fluids of the population to assess the
situation completely in the country.
2. Toxicity of OTA
OTA is receiving increasing attention due to its toxic effects on humans and animals. Indeed, OTA
has been shown to be nephrotoxic, carcinogenic, immunotoxic, genotoxic and teratogenic to all animal
species tested. The genotoxicity of OTA has been postulated in vivo and in vitro [1]. Genotoxic effects
such as DNA strand breaks, sister chromatid exchanges, chromosomal aberrations and induction of
micronuclei have been observed in mammalian cell systems in response to OTA exposure [9]. The
presence of OTA in blood from healthy humans confirms a continuous and widespread exposure. A
positive correlation among human nephropathies and dietary OTA exposure or plasma concentrations
arises from several epidemiological studies [1,10]. In some Eastern European countries (Bulgaria,
Romania, Serbia, Croatia, Bosnia and Hertzegovinia and Slovenia), OTA has been implicated in a
human kidney disease, referred to as Balkan endemic nephropathy, characterized by tubule interstitial
nephritis and associated with high incidence of kidney, pelvis, ureter and urinary bladder tumors [10].
Consumption of food contaminated with OTA during pregnancy and/or childhood is suspected to
induce lesions in testicular DNA that could promote testicular cancer [11]. The mechanisms by which

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OTA is genotoxic have been recently reviewed [12,13]. One covalent DNA adduct has been identified
in vivo by ms/ms [14]. OTA was classified as a possible human carcinogen (group 2B) by the
International Agency for Research on Cancer since experimental studies demonstrated the evidence for
OTA carcinogenicity in animal [15]. A provisional tolerable weekly intake (PTWI) of OTA at
100 ng/kg body weight (b.w.) corresponding to approximately 14 ng/kg b.w./day was established by
the Joint Committee FAO/WHO of Experts on Food Additives (JECFA) [16]. Nevertheless, the Panel
on Contaminants in the Food Chain (CONTAM) of the European Food Safety Authority (EFSA)
recently derived a Tolerable Weekly Intake (TWI) of 120 ng/kg b.w for OTA, which corresponds to a
Tolerable Daily Intake (TDI) of 17.1 ng/kg b.w. [17]. However, the Virtually Safe Dose (VSD) of
1.8 ng/kg bw/day proposed by Kuiper-Goodman and Scott [18] that considers tumor formation by
OTA as an endpoint would be a more prudent safety level to set for OTA intake.
3. Production of OTA
Ochratoxin A is a mycotoxin that was firstly isolated in 1965 by van der Merve et al. [19] from
maize based products contaminated with Aspergillus ochraceus. OTA is chemically known as
N-{[(3R)-5-chloro-8-hydroxy-3-methyl-1-oxo-7-isochromanyl]-carbonyl}-3-phenyl-L-alanine (Figure 1).
Four years later, OTA was isolated by van Walbeek et al. [20] from the culture of Penicillium
verrucosum. OTA was described as one of the first groups of fungal metabolites that are toxic to
animals, which, with the AFs, launched the distinctive and diverse science of mycotoxicology in the
1960s. Nowadays, two groups of fungi are mainly involved in OTA production. In tropical regions
A. ochraceus is probably the main source, though several other aspergilli are also able to produce OTA
including strains of Aspergillus alliaceus, A. ostianus, A. sclerotiorum, A. sulphureus, A. melleus,
A. petrakii, A. glaucus, A. niger, A. awamori, A. foetidus, A. carbonarius, A. albertensis, A. auricomus
and A. wentii [21]. In cool temperate latitudes P. verrucosum is responsible, and probably most forms
of the fungus can be toxinogenic. Toxigenic species were found to colonize several agricultural
products and to be responsible for OTA contamination. Indeed, OTA has been widely detected in
cereals including, barley, wheat, maize and oat [22,23], green coffee [24], grape juice [25], and
wine [26,27]. OTA contamination of dried fruits was found to be due to the action of black Aspergilli
in Europe including Spain [28], France [29], the Czech Republic [30] and in other parts of the world
such as Argentina [31] and Australia [32].
Figure 1. Structure of OTA.

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4. Occurrence of OTA in Foods Available in Morocco
Cereals represent a staple food for the Moroccan population, therefore bearing high social,
economic and nutritional relevance. On average, Morocco consumes six million tons of cereals each
year. Moreover, cereals contribute to approximately 12% of the agricultural output and Moroccan
households spend 25% of their food expenditure on this kind of product. In addition, by 2020 the
Moroccan population will require 8.5 million tons of cereals for the national consumption. Due to
drought the country has endured during the last two decades, cereal yield production has been
dramatically reduced in the range of 25–85% [33], leading to extensive importation from other
countries. Thus, Morocco imports cereals from various countries, particularly from France, USA,
Canada, Brazil, Argentina, Russia and Australia. It was reported that approximately 25% of cereals
produced in the world are contaminated by mycotoxins [34]. For these reasons, more importance has
been given to investigations of the presence of OTA in cereals and derivatives (bread, breakfast
cereals etc.) from Morocco. However, others foods that are also of importance were investigated by
Moroccan scientists especially olives, beverages, dried fruits etc. Data about the presence of OTA in
foods commercialized in Morocco are presented in Table 1.
Table 1. The occurrence of OTA in foods available in Morocco.
Commodities
N
%Positive
samples
Range
(ng/g or µg/L)
% of samples >
MRLs *
Ref.
Cereals and derivatives
Wheat grain
20
40
0.04–1.73
-
[36]
17
11.7
Up to 30.6
2
[37]
Barley
20
55
0.04–0.80
-
[36]
Corn
20
40
0.05–7.22
5
[36]
Bread
100
48
0.14–149
26
[42]
Rice
20
90
0.02–32.4
15
[38]
100
26
0.08–47
14
[52]
Breakfast cereals
48
8.3
5.1–224.6
5.8
[41]
Dried fruits/nuts
Raisins
20
35
0.05–4.95
-
Pistachio
20
-
-
-
[38]
Figs
20
65
0.03–1.42
-
Peanut
20
25
0.10–2.36
-
Walnuts
20
35
0.04–0.23
-
Black olives
25
36
0.62–4.8
-
[49]
10
100
Up to 1.02
-
[47]
Beverages
Wine
30
100
0.028–3.24
3
[43]
Beer
5
-
-
-
Fruits juices
14
7.1
1.16
-
* MRLs: Maximum Residues Limits fixed by the European Union.

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4.1. Raw cereals
By using Thin Layer Chromatography technique, preliminary surveys showed that Moroccan
agricultural products including cereals appeared to be contaminated with spores of toxigenic strains of
Aspergillus. Later, a series of analyses supported by the Direction of Frauds Repression (Ministry of
Agriculture) between 1991 and 1992 showed that one corn sample was found to be contaminated with
OTA [35].
Recently, we have carried out a study on the contamination of 60 samples of grains of cereals
commercialized in Morocco with mycotoxins. Results showed that 40, 40 and 55% of analyzed
samples of corn, wheat and barley were contaminated by OTA, respectively [36]. In barley samples,
OTA levels varied between 0.04 and 0.8 ng/g, with an average concentration of 0.17 ng/g. In corn
samples, the highest value found was 7.22 ng/g with an average value of 1.08 ng/g. In wheat samples,
the OTA average level was 0.42 ng/g and the maximum level was 1.72 ng/g.
Hajjaji et al. [37] investigated the co-occurrence of OTA and deoxynivalenol (DON) and the
associated toxigenic fungi in 17 samples of wheat grain from Morocco. Authors reported that few
samples were contaminated by the two mycotoxins (two samples for OTA and seven for DON). The
main isolated fungi belong to the Aspergillus, Penicillium and Fusarium genera; only two strains of
A. alliaceus and 14 strains of A. niger were able to synthesize OTA.
In Morocco, rice cultivation fluctuates vastly depending especially on climatic conditions. Of a
potential area of 25,000 ha in the Gharb plain, the harvested area varies from 500 to 13,000 ha. On
average the Moroccan population consumes 60,000 tons each year (2 kg/person/year). Due to the
drought the country has endured over the last two decades, rice yield production decreased
dramatically from 44,000 tons in 1993 to 2,500 tons in 1995, leading to extensive importation from
other countries. Rice (Oryza sativa L.) is an important food crop worldwide, along with wheat and
corn, and has been a major food in several countries. According to Park et al. [39], rice is naturally
contaminated with A. ochraceus spores. Rice is an aquatic plant and is usually harvested at very high
moisture levels (35–50%). Therefore, mycotoxin-producing molds could contaminate the grain and
produce important quantities of OTA during storage. Furthermore, rice is a better substrate for the
characterization of OTA producing A. ochraceus strains.
The first investigation on the presence of OTA in rice commercialized in Morocco reported that
OTA contaminated 90% of total samples analyzed. Levels of contamination in positive samples ranged
between 0.02 and 32.4 ng/g, where the average level of OTA in positive rice samples is 4.15 ng/g.
15% of total analyzed samples of rice exceeded the MRL of OTA set by the EU regulations [38]. In
another study, Juan et al. [52] investigated the presence of OTA in 100 rice samples from five cities
(Rabat, Témara, Salé, Casablanca and Méknès) in Morocco. Levels of OTA in positive samples ranged
between 0.08 and 47 ng/g. The average contamination of all analyzed samples was 3.5 ng/g. The
highest frequency of positive samples (30%) and the most contaminated sample (47 ng/g) was found in
samples from Casablanca city, 14 out of 100 total samples exceeded the maximum level of 5 ng/g set
by European regulations for OTA in cereals. Based in the results presented in this study, Juan
et al. [52] estimated the daily intake of OTA in rice at 0.32 ng/kg b.w. for Moroccan consumers.

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4.2. Breakfast and infants cereals
Breakfast cereals are generally made from principal ingredients destined for human consumption
like wheat, rice, maize, barley and oat. Cereal grains are transformed to flakes and petals, and starch is
cleaved to simple and digestible sugars. Theses cereals are often combined with honey, sugar,
chocolate and dried fruits (raisins, bananas, nuts, etc.). Spoilage fungi are known to colonize most of
these ingredients. The most important abiotic factors influencing the growth and OTA production by
such spoilage fungi include water availability, temperature and when grain is moist, gas composition [40].
Breakfast cereals are generally commercialized in Morocco in small shops and supermarkets and
consumed especially by children. Thus, more importance to their safety is needed. It should be
clarified that most breakfast cereals available in Morocco are imported from foreign countries and
little information is available about their quality during their entry into the country. The occurrence of
OTA in 68 total analyzed samples of cereals products was studied using pressurized liquid extraction
coupled to liquid chromatography method. Results showed that only four samples of breakfast cereals
(two cornflakes samples (5.1 and 15.7 ng/g), one muesli sample (224.6 ng/g) and one fruits rings
sample (127.5 ng/g)) were contaminated with OTA. Levels of OTA in positive samples ranged from
5.1 to 224.6 ng/g [41]. All positive samples (5.8% of total samples) were above the maximum level set
by EU regulations for OTA in cereal products. However, all infant cereals analyzed in this survey were
free of OTA contamination.
4.3. Bread
In Morocco, large amounts of cereals are consumed. Bread is the food most consumed by the
population. Bread co is often homemade, especially in rural areas, but baker's yeast is frequently used
rather than traditional sourdough starters. Nowadays, a change of food consumption habits has
developed, with the increase in bread consumption, due to that the Moroccan's lifestyle has changed
because of new working conditions. The presence of OTA in bread consumed in Morocco has been
recently investigated [42]. A positive bread sample naturally contaminated with OTA is represented
in Figure 2.
Results of this study showed OTA contamination of 48 out of 100 total analyzed samples. Levels of
OTA in positive samples ranged between 0.14 and 149 ng/g, where the average level of OTA in
positive samples was 13 ng/g. The highest frequency of positive samples (61.5%) and the most
contaminated bread sample (149 ng/g) were found in the Casablanca area. In this survey, 26 % of total
samples exceeded the maximum limit (3 ng/g) set for OTA in cereal products by EU legislation.
Among cereal derived products, bread is of significant importance because it provides more
nutrients to the population than any other single food and it is particularly important as a source of
carbohydrates, proteins and vitamins. Bread is a product of daily consumption and highly demanded.
The World Health Organization (WHO) recommends a 250 g/day intake, which corresponds to
90 kg/person/year. It was generally demonstrated that the main contributors to OTA intake are cereals
and cereal products. Several authors have indicated bread as one of the main sources of daily intake
of OTA.

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Figure 2. HPLC chromatograms of: (A) OTA standard solution (10 ng/mL); (B) a
contaminated sample of bread containing 2.5 ng/g of OTA.
OTA daily intake was estimated from this study. Given that bread consumption in Morocco is
estimated to 210 kg/year/person (i.e., 577 g/day/person), for an adult (60 kg b.w.), the estimated daily
intake of OTA was calculated to be 126 ng/kg b.w./day. This value is seven times higher than the
Tolerable Daily Intake (17.1 ng/kg b.w./day) set by the European Food Safety Authority [17], and nine
times higher than the value set by the FAO/WHO Committee of Experts on Food Additives
(14 ng/kg b.w./day) [16]. These results show that the Moroccan population is highly exposed to
damaging effects of OTA and it can be speculated that the exposure could be related to cases of
nephropathy widely reported in the country especially in young people of both sexes. However, this
hypothesis needs to be confirmed especially by determination of OTA in biological fluids (blood,
urine, breast milk etc.) in healthy individuals and from patients with renal dysfunctions (chronic renal
insufficiency, chronic interstitial nephropathy, etc.) as has been performed in some North African
countries like Tunisia, Algeria and Egypt [45].
4.4. Dried fruits and nuts
The Moroccan population consumes huge amounts of dried fruits directly or as ingredients included
in special foods especially prepared during the ‘Ramadan’ fasting month and festival days. Almost all
nuts such as pistachio, walnuts and peanuts consumed in Morocco are imported and little is known
about their quality. Consequently, it is important to study the presence of mycotoxins, since there is a
lack of information in the literature about their occurrence in these products. In Morocco, traditional
techniques for the transformation and conservation of fruits are still used. These practices are very
optimal conditions (especially temperature, humidity and fruits damages) for mold growth and

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mycotoxin production. The natural drying, which may consists of direct exposition of the fruit to the
sun, is widely used, especially in rural areas.
Fresh Fruits (raisins, figs etc.), having reached a sufficient degree of maturity, are gathered and
transported to drying places such as the terrace of houses or a fenced piece of land to prevent the
access of animals. These drying surfaces are generally exposed to a maximum of sun and are papered
with herbs to avoid the contact with the ground. Fruits are spread over these surfaces without
preliminary treatment. After drying, fruits are collected and stored. During the process of fruit drying,
the sugar is concentrated as the moisture content decreases resulting in an almost selective medium for
xerotolerant molds such as A. niger section nigri species. Among black aspergilli, A. carbonarius is the
OTA producing isolate observed most frequently. Other black aspergilli including the A. niger
aggregate and A. aculeatus have also been found to produce OTA on grapes. The incidence of AFs and
OTA in dried fruits and nuts could be avoided or at least decreased if good agricultural and
manufacturing practices from harvesting to processing were used. It should be mentioned that the
project for mycotoxin regulations did not set limits for AFs and OTA in dried fruits and nuts. The presence
of OTA in dried fruits and nuts from Morocco was studied by Zinedine et al. [38]. The authors reported
that the incidence of OTA in dried raisins, dried figs, walnuts, and peanuts was 30%, 65%, 35%, and
25% respectively, while pistachio samples were free of OTA. The OTA average values in positive
samples of peanut, dried figs, dried raisins and walnuts was 0.68, 0.33, 0.96 and 0.11 ng/g, respectively.
4.5. Beverages
Beverages are among the many food product groups at risk of contamination by harmful
mycotoxins. These mycotoxins may form in an agricultural product before beverage manufacturing, or
they may form during manufacturing. Beverages (wine, fruits juices and beer) produced in Morocco
were analyzed by Filali et al. [43] for their content of OTA. The results from 30 wine samples; 20 red,
seven white and three rosé, reported that OTA concentrations in the wines ranged from 0.028 to
3.24 µg/L with an overall median of 0.65 µg/L. The median concentration of OTA in white and rosé
wines was found to be 0.117 µg/L, whereas that in red wines was 0.912 µg/L. The concentration of
OTA in red wines ranged from 0.04 to 3.24 µg/L and those in the white and rosé wines from 0.028 to
0.540 µg/L. The red wines were thus more contaminated than white and rosé ones. The EU regulation
set the acceptable limit for OTA in wine to 2 µg/L [40]. Thus, one sample containing 3.24 µg/L was
above this limit. The results from analysis of 14 samples of various fruit juices (cocktail, orange,
mango, peach, pineapple, clementine and grapefruit) show that only one sample (grapefruit juice) was
contaminated, with a concentration of 1.16 µg/L. In analyzed beers, OTA was not detected. Almost all
the grapes produced in Morocco are used for the wine industry. Grape juices are imported from Europe
in very limited amounts and should not have a significant influence on the daily intake of OTA by the
Moroccan population [43].
4.6. Olives
The production of olives in Morocco is about 6.9% of the global world production. The traditional
harvest method used, and the long storage of fruits at ambient temperatures (18–28 °C) before
processing, may result in a severe loss and a poor quality of olives. Micro-organisms involved in

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post-harvest alterations of the fruits before the fermentation processes were studied [46]. Many mold
strains, in particular Aspergillus and/or Penicillium, are able to develop on olives and produce OTA
and/or citrinin and/or AFs after harvest, during drying and storage of olives [47].
In Morocco, black table olives are prepared by an old process, which consists of drying and salting.
The harvested black olives are filled in bags and salted (solid salt is sprinkled on the fruits while filling
them in the bags). These bags are arranged one on the other and a heavy material (stone) is deposited
on the top bag. The bitter black liquid is driven out under the action of weight and salt. A survey of the
most frequent micro-organisms showed a low microbial load except for yeasts and molds. The most
representative microbiota of black olives was species of mulds, which may be associated with food
poisoning due to their mycotoxins [46]. On some occasions, phenomenally high concentrations of
OTA have been reported in black olives, e.g., Maaroufi et al. [4] reported the contamination of one
sample of black olives from Tunisia with a high level of 46,830 ng/g of OTA.
The occurrence of toxigenic molds in black olives processed by the non-controlled traditional
method is possible. Olives are among the commodities with high risk of mycotoxin contamination.
Gourama and Bullerman [48] isolated toxigenic strains of A. ochraceus that produced ochratoxins
from ‘Greek-style’ black olives produced in Morocco. A survey of the contamination of black olives
commercialized in Morocco with mycotoxins reported that OTA was detected in 36% of total analyzed
samples. OTA concentrations ranged from 0.62 to 4.8 ng/g with an overall median of 1.43 ng/g [49].
More recently, Roussos et al. [50] isolated strains of A. flavus and A. niger, from spoiled olive and
olive cake of the 2003 and 2004 olive oil production campaigns in Morocco, that produced AFB1 and
OTA. El Adlouni et al. [47] reported the presence of OTA, citrinin and AFs in black olive "Greek
style" purchased from supermarkets and retail markets and concluded that the simultaneous presence
of these toxins increases toxic risks and should spur authorities to control the conservation of olives
especially after harvest.
5. Regulation of OTA
Mycotoxins are classified as the most important chronic dietary risk factor, higher than food
additives, pesticide residues, plant toxins or synthetic contaminants. Since the 1960s, when the first
AFB1 molecule was discovered, many countries have established maximum limits to protect health
consumers against the risk of mycotoxins and to avoid the economic consequences of mycotoxin
contamination. Various scientific and socio-economic factors play a role in the decision-making
processes focused on setting limits for mycotoxins [23].
The regulation of mycotoxins in food and feed started in 1974, and since several countries have
established or proposed maximum limits of mycotoxins in foods. By 1997, 77 countries had specific
regulations for mycotoxins in different food and feed and 13 countries had general provisions, while
about 50 countries did not have data available. The number of countries with specific regulations for
mycotoxins has increased over the years. By the end of 2003, approximately 100 countries (covering
approximately 85% of the world's inhabitants) had specific regulations or detailed guidelines for
mycotoxins in food [51].
The regulations were related to traditional mycotoxins including OTA. According to the FAO
document, 15 African countries were known to have specific mycotoxin regulations. These countries

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cover approximately 59 percent of the inhabitants of the continent. In Morocco, no mycotoxins
regulations in food and feed are adopted by the authorities. However, a mycotoxin regulation project
was prepared by the Joint ministerial committee for food control and frauds repression (CIPCARF).
This project envisages the regulations of mineral and organic contaminants in food and feed and set
maximum permissible limits of mycotoxins in certain food products intended for human and animal
consumption. The proposed limit for cereals intended for human consumption is 30 ng/g for OTA.
Even if, according to FAO documentation [51], Morocco has the most detailed mycotoxin regulations
in comparison with some African countries, the proposed limit for OTA remains high and requires a
revision. Also, limits for OTA in cereal products, beverages, and foods destined for children and
babies etc. should be introduced before the final adoption of national regulation for mycotoxins
in Morocco.
6. Conclusions and Perspectives
The occurrence of OTA in Moroccan foods as already investigated is presented in this paper. Levels
of contamination were sometimes above the MRLs set by European regulations in food [53]. As
reported, the Moroccan population could be exposed to risks of this toxin especially from cereals
(wheat, corn, barley and rice), dried fruits and cereal products, etc. This situation should spur
Moroccan authorities to devise prevention measures and set programs for surveillance of OTA in food.
Nowadays, more than two million young people of both genders in Morocco are suffering from kidney
problems (nephropathies) and the etiology of the disease is not well known; special attention should be
given to the prevalence of OTA in foods most consumed in the country. Investigation of the
implication of OTA in nephropathy cases is an urgency of public health by assessment of the exposure
of patients and healthy people to OTA.
Finally, because agricultural products constitute the most of exchanges between Morocco and its
neighbors (EU countries), the Moroccan project for mycotoxin regulations needs to be harmonized
with EU regulations especially for limits of OTA to protect both national and foreign consumers.
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