Ochratoxin A in slaughtered pigs and pork products
What it found
Ochratoxin A, a mould toxin, was found in pig blood, kidneys, liver and pork products in studies from many countries.
The highest levels turned up in blood serum and kidneys.
What they found
Studies in people
Human exposure from pork
In European studies, pork contributed only about 1% of total estimated ochratoxin A intake. However, regular eating of certain pig blood products can add considerably to exposure, especially in children.
Animal and lab studies
Where it builds up in pigs
In pigs, the highest levels of ochratoxin A are usually found in the blood, followed by the kidneys, liver, muscles and fat. Pigs are the most susceptible farm animals to this toxin.
Levels in pig blood
In Romania, 98% and 94% of pig serum samples tested were positive for ochratoxin A, at levels of 0.1 to 13.4 micrograms per litre. In Canada, positive samples ranged from 5.4 to 20 micrograms per litre.
Levels in pig kidneys
Kidney samples from healthy pigs were positive in 8% to 87.5% of tests, depending on the country and method. Levels ranged from 0.03 to 3.97 micrograms per kilogram.
Pork products
Pork products made from pig blood or organs such as kidney or liver were often found to contain ochratoxin A. Fermented sausages in Denmark reached 158 micrograms per kilogram, and salami in Italy reached 103.69 micrograms per kilogram.
Mould growth on products
Ochratoxin A can also form directly on dry cured meats and sausages when moulds such as Penicillium nordicum grow on the surface. In one test, fresh pork sausages inoculated with this mould reached 135 micrograms per kilogram after 10 days.
Cooking does not remove it
Ochratoxin A survives heat and low pH. Cooking contaminated sausages at 100 degrees Celsius for 30 minutes, or frying at 170 degrees Celsius, did not meaningfully lower the levels.
What the authors conclude
“Results from these studies highlight the need to apply control OTA measures in pig feeds and establish an ML for OTA in pork meat by-products to protect human health and to constantly monitor OTA occurrence in animal-derived products.”
Also in their conclusions
- They say that pork meat and meat products are important sources of chronic dietary exposure to ochratoxin A in humans.
- They call for control measures on ochratoxin A in pig feeds and for a maximum level to be set for the toxin in pork meat by-products to protect human health.
- They advise constantly monitoring ochratoxin A occurrence in animal-derived products.
How it was done
Ochratoxin A is produced by moulds in feed and food, and it has been linked to kidney damage and classified as possibly carcinogenic to humans. The authors wanted to pull together what is known about how much of it turns up in pigs and pork.
They reviewed published surveys from many countries that measured ochratoxin A in slaughtered pigs and in pork products such as sausages, ham and salami. They also looked at studies where pigs were fed contaminated feed and at how the toxin is detected and regulated.
What it can’t tell you
- Most of the numbers come from surveys that tested pig tissues and pork products, so they show what was present, not what it does to people who eat them.
- The link between ochratoxin A and kidney diseases in people is not clearly proven by the evidence gathered so far.
Who paid
- Conflicts
- The authors declare no conflict of interest.
- Authors work at
- University of Thessaly, Greece
The paper
- Title
- Ochratoxin A in Slaughtered Pigs and Pork Products
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Vlachou M, Pexara A, Solomakos N, Govaris A (2022). Ochratoxin A in Slaughtered Pigs and Pork Products. Toxins. doi:10.3390/toxins14020067Free full textPubMed 35202095DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error