Belfar Omeyma, Seraiche Chourouk, Brikat Djihan Alima Fardjaoui Amina.2023-07-112023-07-112023-06https://repository.univ-msila.dz/handle/123456789/40292Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi that structurally consists of a para-chlorophenolic group containing a dihydroisocoumarin moiety that is amide-linked to L-phenylalanine. OTA is detected worldwide in various food and feed sources. Studies show that this molecule can have several toxicological effects such as nephrotoxic, hepatotoxic, neurotoxic, teratogenic and immunotoxic. OTA detection methods were also reviewed, as they relied on conventional methods such as chrommatography and emerging methods such as nanoparticles. Therefore, various strategies for the detoxification of OTA, including pre-harvest prevention strategies and post-harvest detoxification procedures were reviewed.frOchratoxin A; food; toxicological effects; detection; prevention strategies.Thesis