Practice Safe Storage to Prevent OTA in Cereals
Moisture and temperature are the two biggest drivers of grain spoilage and Ochratoxin A (OTA) risk during storage. Cereals put in the bin too wet or are not cool enough, can develop OTA which can limit market access and create food and feed safety concerns. Drying grain to safe moisture levels, cooling it quickly and checking bins frequently are the most effective ways to reduce spoilage and prevent OTA formation.
How ochratoxin develops in stored grain
OTA develops when moisture and temperature conditions allow fungal growth even in bins that are generally well managed. Common causes include:
- Grain stored above safe moisture levels
- Condensation or water entering bins
- Contaminated soil particles or dust
- Residual stored grain from last year
- Unclean grain handling equipment or bins
OTA can form in small, localized pockets of wet grain and spread over time. Cooling grain as quickly as possible and keeping it cold reduces condensation and slows fungal growth, which helps limit OTA formation.
Best practices to prevent ochratoxin contamination
Keep it Clean recommends following best management practices for safe storage:
- Clean bins and grain handling equipment thoroughly before storage
- Remove dust debris and residues between grain lots
- Harvest or dry grain to safe moisture levels for storage
- Do not blend tough or damp grain with dry grain on farm
- Cool grain quickly to well below 10°C to achieve uniform cold temperatures throughout the bulk ideally below zero
- Monitor bins regularly for temperature changes
- Move at least one‑third of the grain from any bin with a detectable temperature rise
- Condition grain as soon as possible in the spring when ambient temperatures allow drying
Preventing even small pockets of OTA‑contaminated grain is essential to protect health and prevent product recalls. By properly storing your cereals using our 5 Tips, you can protect both its marketability and your investment.
See further information on OTA and how it forms, along with visual examples of OTA formation at critical points of handling and storage.
FAQs
What is ochratoxin A?
Ochratoxin A (OTA) is a potent, naturally occurring mycotoxin that can form on stored cereal grains under high moisture conditions. OTA is produced by Penicillium verrucosum a soil‑borne fungus commonly found in grain handling environments. Unlike deoxynivalenol (DON) which forms in the field as a result of fusarium infection, OTA forms exclusively in storage. Once OTA develops, it is not destroyed by heat, processing or milling, which means contaminated grain and grain products may remain unsafe.
How does ochratoxin develop in stored grain?
Ochratoxin develops when grain is stored too wet, when condensation forms or when water contacts grain. Small pockets of moisture combined with contaminated residues or equipment can allow OTA to form even in well managed bins.
How can I prevent ochratoxin contamination?
You can prevent OTA by:
– Drying grain to safe levels, then cooling it quickly
– Keeping bins and equipment clean
– Monitoring storage conditions frequently
We’re all in
this together.
Do your part to protect the quality and reputation of Canadian crops and help keep markets open for all.
Follow the Keep it Clean 5 Tips to ensure your canola, cereals and pulses are ready for market.