Aspergillus ochraceus is a widely distributed mould, particularly common on dried foods. It is xerophile, it grows at temperatures of 8 to 37 C and within a wide pH range of 2.2 to 10.3. Ochratoxin A is produced at quite high temperatures between 25 and 30 C. The natural habitat for A. ochraceus and the other closely related species is drying or decaying vegetation, seeds, nuts and fruits. A. ochraceus is widely distributed in foods, especially dried foods, with records from such diverse sources as various kinds of beans, dried fruit, biltong and salt fish , including peanuts, pecans and betel nuts, are also a major source. Although A. ochraceus has been isolated from a wide range of cereals, including barley, wheat, flour and rice, records are rather infrequent.