Ochratoxins are produced by various moulds of the genera Aspergillus and penicillium. Ochratoxin A is the most important and most commonly occurring of the ochratoxins, although ochratoxin B has also been found to occur naturally in food. Ochratoxin A occurs primarily when foods with a high water content are not properly dried, creating the ideal environment for the mould to be produced. Ochratoxin A can be commonly found in cereals, coffee, cocoa, barley, wine, beer and spices. Due to ochratoxin A occurring as a result of a common storage fungus, contaminated commodities are usually found in temperate areas such as Canada, Eastern, Northern and Western Europe and South America. Ochratoxin A is also commonly found in the viscera of animals that have consumed contaminated grains. When present in animals, both acute and chronic lesions are observed on the organs, primarily the kidneys. Ochratoxin A also has teratogenic and foetotoxic effects in animals and some studies have also suggested that it may have immunotoxic and possibly neurotoxic effects. OCHRAPREP® Immunoaffinity columns for the quantitative analysis of ochratoxin A. OCHRASCAN Immunoaffinity columns for the semi-quantitative analysis of ochratoxin A. OCHRACARD A qualitative screening card for detection of ochratoxin A

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