The mycotoxin ochratoxin A (OTA) is produced by some strains of fungi Aspergillus alutaceus and Penicillium verrucosum and has carcinogenic, nephrotoxic, teratogenic and immunosuppressive properties. The levels of OTA in foodstuffs are regulated in several countries, so reliable and sensitive methods are necessary for its determination. Procedures for extraction of OTA from foods generally use an organic solvent in the presence of acid or an extraction solvent containing aqueous sodium bicarbonate. Cleanup procedures include partition into aqueous sodium bicarbonate, solid phase extraction (SPE) columns and immunoaffinity chromatography. Widely used determinative procedures include reversed phase liquid chromatography (LC) with detection by fluorescence, enzyme linked immunosorbent assay (ELISA) and HPLC/tandem mass spectrometry. Methods for OTA analysis are reviewed.