Ochratoxin A (OTA) is a toxic mycotoxin produced by fungi of the genera Aspergillus and Penicillium. It is found in a wide range of foods, including cereals, coffee, cheese, wine, and dried fruits. OTA can cause various health effects, including carcinogenicity, immunotoxicity, neurotoxicity, and hepatotoxicity. The European Union and other countries regulate OTA levels in food to protect human and animal health. This review summarizes the main aspects of OTA, including its chemical structure, fungal producers, occurrence in food, analytical methods, and control strategies. OTA is stable and difficult to eliminate, making it a significant concern in food safety. The review discusses the factors influencing OTA formation, such as temperature, pH, moisture, and water activity. It also covers the biosynthetic pathway of OTA, regulatory mechanisms, and the occurrence of OTA in various food products. The review highlights the importance of controlling OTA through agricultural practices, storage conditions, and food processing methods. OTA is a major contaminant in cereals, wine, coffee, and other foods, and its presence is regulated in many countries. The review also discusses analytical methods for detecting OTA, including chromatography, mass spectrometry, and biosensors. Control strategies include chemical and physical methods, such as fungicides, heat treatment, and cold plasma, to reduce OTA levels in food. The review concludes with suggestions for future approaches to mitigate OTA contamination in food.Ochratoxin A (OTA) is a toxic mycotoxin produced by fungi of the genera Aspergillus and Penicillium. It is found in a wide range of foods, including cereals, coffee, cheese, wine, and dried fruits. OTA can cause various health effects, including carcinogenicity, immunotoxicity, neurotoxicity, and hepatotoxicity. The European Union and other countries regulate OTA levels in food to protect human and animal health. This review summarizes the main aspects of OTA, including its chemical structure, fungal producers, occurrence in food, analytical methods, and control strategies. OTA is stable and difficult to eliminate, making it a significant concern in food safety. The review discusses the factors influencing OTA formation, such as temperature, pH, moisture, and water activity. It also covers the biosynthetic pathway of OTA, regulatory mechanisms, and the occurrence of OTA in various food products. The review highlights the importance of controlling OTA through agricultural practices, storage conditions, and food processing methods. OTA is a major contaminant in cereals, wine, coffee, and other foods, and its presence is regulated in many countries. The review also discusses analytical methods for detecting OTA, including chromatography, mass spectrometry, and biosensors. Control strategies include chemical and physical methods, such as fungicides, heat treatment, and cold plasma, to reduce OTA levels in food. The review concludes with suggestions for future approaches to mitigate OTA contamination in food.