Ochratoxin A is a toxin produced by Aspergillus ochraceus and Penicillium verrucosum. It is one of the most abundant food-contaminating mycotoxins in the world. Aspergillus species proliferate in warm humid conditions while the Penicillium verrucosum species is generally associated with moderate climates. Ochratoxin fungi are ubiquitous and the potential for contamination of foodstuffs and animal feed is widespread. Ochratoxin A has been found in maize, barley, wheat, oats, dried fruit and coffee as well as in many other food products. The European Union has set maximum residue limits of 5ppb in cereals, 2ppb in wine and 10ppb in dried fruits and instant coffee.