U.S. FDA Regulatory Monitoring of Ochratoxin A in Human Foods: 2008-2022 Toggle navigation J-STAGE home Browse All titles All subject areas All publishers Search articles Search J-STAGE Data About J-STAGE Overview Services and features Public data Terms and Policy News and PR News Maintenance information Special contents Media resources Support User manuals Browser compatibility FAQ Contact Sitemap Sign in Cart EN English 日本語 Browse All titles All subject areas All publishers Search articles Search J-STAGE Data About J-STAGE Overview Services and features Public data Terms and Policy News and PR News Maintenance information Special contents Media resources Support User manuals Browser compatibility FAQ Contact Sitemap Sign in Cart EN English 日本語 Advanced search Food Safety Online ISSN : 2187-8404 ISSN-L : 2187-8404 Journal home All issues Featured articles About the journal J-STAGE home / Food Safety / Volume 14 (2026) Issue 2 / Article overview Original Articles U.S. FDA Regulatory Monitoring of Ochratoxin A in Human Foods: 2008-2022 Tabitha J. Miller, Anthony Adeuya, Lauren P. Robin Author information Tabitha J. Miller Office of Food Chemical Safety, Dietary Supplements and Innovation, Human Foods Program, U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, USA Anthony Adeuya Office of Food Chemical Safety, Dietary Supplements and Innovation, Human Foods Program, U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, USA Lauren P. Robin Office of Food Chemical Safety, Dietary Supplements and Innovation, Human Foods Program, U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, USA Corresponding author Keywords: mycotoxins in human foods, ochratoxin A in human foods JOURNAL OPEN ACCESS FULL-TEXT HTML Supplementary material 2026 Volume 14 Issue 2 Pages 48-57 DOI https://doi.org/10.14252/foodsafetyfscj.D-25-00002 Details Published: 2026 Received: January 16, 2025 Available on J-STAGE: June 26, 2026 Accepted: February 25, 2026 Advance online publication: - Revised: - Full-text HTML Download PDF (889K) Download citation RIS (compatible with EndNote, Reference Manager, ProCite, RefWorks) BIB TEX (compatible with BibDesk, LaTeX) Text How to download citation Contact us Article overview Abstract References (50) Content from these authors Supplementary material (2) Cited by (1) Share Abstract Ochratoxin A (OTA) is a naturally occurring mycotoxin produced by Aspergillus and Penicillium fungi that can contaminate a range of agricultural commodities and products, such as cereal grains, dried fruit, and coffee beans. While some OTA contamination in foods may be unavoidable, there are steps that can be taken to help prevent fungal growth and control the presence of OTA in foods. The U.S. Food and Drug Administration (FDA) has established a regulatory mycotoxin compliance program to sample and analyze human foods for mycotoxins. Each year, under this compliance program, samples of foods susceptible to mycotoxin contamination are collected and analyzed for various mycotoxins, including OTA. In this study, we present and discuss data on OTA levels for over 3,700 food samples collected between fiscal years (FY) 2008 and 2022. OTA levels ranged from non-detect to 116 µg/kg, with the highest findings seen in green coffee beans, dried fruits, grain products, and spices. The vast majority of samples (96.5%) had OTA levels below the levels of quantification (LOQs) of 0.21 to 24.9 µg/kg. The findings were similar to detection rates, levels, and affected foods seen in other surveys of OTA. Our findings support continued monitoring of OTA in susceptible foods and may be useful in future work to determine whether it is appropriate to establish regulatory levels for OTA in the United States. References (50) Related articles (0) Figures (0) Content from these authors Supplementary material (2) Result List () Cited by (1) © 2026 Food Safety Commission, Cabinet Office, Government of Japan This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. https://creativecommons.org/licenses/by/4.0/deed.ja Previous article Next article Favorites & Alerts Add to favorites Additional info alert Citation alert Authentication alert Related articles Recently viewed articles Announcements from publisher Announcement on Use of AI Share this page Edited and published by Food Safety Commission, Cabinet Office, Government of Japan Production services J Prepress Co.,Ltd. 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