[The prevention of Ochratossina A (OTA A) in the wine].

The expansion of global market has recalled more and more the attention of the researchers on the presence of mycotoxins in the foodstuff. Trying to limit the damages to the health and the correlated economic losses the European Community has legislated fixing more restrictive limits for the presence of mycotoxins in the single food products; and, specifically the limits of presence of Ochratoxin A (OTA A) in the wines have been established by the rule EEC 123 / 2005. With the purpose to prevent the formation of OTA á in the wine (from the grape to the bottled product), has been conducted, a study to compare the different techniques currently used, as the Good Agricultural Practices (BPA), the Good Practices of Manufacture (BPF) and the Good Practices of storage (BPS) with the system of Hazard Analysis Critical Control Points (HACCP), nowadays used only from the begin of the phase of processing of the agricultural products. It results that, concerning the BPAs, the application of the System HACCP on the primary production would bring neither some innovation nor qualitative improvement. The comparison among BPF, BPS and HACCP, confirms, instead, as the HACCP allows to individualize a series of additional critical points worth of attention during the process and maintenance of the grapes. Such result is in agreement with the new community rule 852/2004, which, also because the difficulties in the application of the HACCP to the primary production, confirm the necessity to follow, on the field, the hygienic respect of the sanitary measures (see attached one artt. 5- 6). This involves the necessity of an increasing integration and cooperation among different professional workers (as hygienist and agronomist). That kind of cooperation is already in use (from year 2003), within the "progetto fito", started by the AUSL 3 of Catania, with the coordination of the Service Hygiene Food stuff and Nutrition (SIAN).